This Mexican layer dip recipe is a quick and easy party favourite. Packed with refried beans, avo, sour cream, salsa and cheese — just scoop and serve with corn chips!
This Mexican layer dip is the kind of dish that shows up and disappears just as quickly — because people devour it. It’s got all the good stuff: creamy layers, zesty flavours, cheesy bits, and the perfect crunch when you scoop it all up with a corn chip.
It’s so easy to throw together and perfect for BBQs, picnics, movie nights, birthday parties, or literally any time a crowd needs feeding. And the best bit? You don’t even have to turn the oven on.
Why you’ll love this recipe
- Layered deliciousness – every scoop is a flavour bomb
- Super easy to make – just chop, spread and serve
- No cooking required – perfect for warm weather entertaining
- Feeds a crowd – great for parties, game day or weekend grazing
- Customisable – add jalapeños, spring onions or corn if you want extra oomph
How to make Mexican layer dip
1. Mix the base
In a bowl, combine:
- 450g can refried beans
- ½ packet taco seasoning mix (or the full packet if you want extra flavour)
Spread this mixture over the base of your serving dish.
Tip: Use a large rectangular dish – more surface area means better scooping and more of every layer in each bite.
2. Add the sour cream
Spoon over 300ml sour cream and spread it gently over the bean layer.
3. Add avocado
In a small bowl, combine:
- 2 ripe avocados, chopped
- 1 tsp lemon juice
Toss gently, then scatter the avo evenly over the sour cream layer.
4. Add tomatoes and salsa
Chop up a punnet of cherry tomatoes and sprinkle them over the top.
Then dollop ½ cup of salsa dip around the dish — you can swirl it in or leave it rustic.
5. Top with cheese
Sprinkle over ½ cup grated tasty cheese.
Serve straight away or cover and chill until ready to party.
6. Serve with corn chips
Pop two bags of corn chips on the side and watch it disappear!
Optional: Add fresh coriander, spring onions, jalapeños, or a squeeze of lime juice if you’re feeling fancy.
Mexican Layer Dip
Description
This Mexican layer dip recipe is a quick and easy party favourite. Packed with refried beans, avo, sour cream, salsa and cheese — just scoop and serve with corn chips!
Ingredients
450g can refried beans
1/2 a packet of 35g taco season mix {if you want to use it all, go hard}
300ml sour cream
2 ripe avocados, chopped
1 tsp lemon juice
1 punnet cherry tomatoes, chopped
1/2 cup salsa dip
1/2 cup grated tasty cheese
2 packets of corn chips
Instructions
- In a medium bowl, mix together the beans and the taco seasoning mix. Spread onto the base of your serving dish. It’s best with a rectangular-shaped dish, with more surface area. A deep dish is hard to scoop up and get all the delicious layer in one go. Go rectangle and big.
- Add the sour cream to cover the base layer.
- In a small bowl place the avocado and sprinkle with the lemon juice. Gently toss over the sour cream, and do the same with the cherry tomatoes.
- Dollop the salsa around the dish, and then sprinkle with the grated cheese.
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YUM!
This looks the business! I’m a bit like you, I’ve got this weird thing about eating off other people’s cutlery or plates. It’s fine at other people’s houses, but I just can’t do it in communal kitchens, like at work or at community centres. I have to take all my own eating utensils otherwise I just can’t eat. I know, I’m such a weirdo!
This is one of my favourite things to make, and my family ask me to make it every christmas.
I too struggle with the idea that people are eating other people’s food out of the fridge. They KNOW it’s not theirs! Aren’t they worried they’ll get caught? or that the person will be hungry? WHO IS DOING THIS?!!
I once made a fruit flan for my boss’ birthday and when I went to collect it out of the communal fridge someone had taken a slice out of it – WHO DOES THAT????
Other people’s food (and cutlery and glasses) wierds me out too… so nervy digging into all that unknown hygene!!! Hhaaha…bunch of weirdos we are!
This looks gorgeous Chantelle! Loving all those layers! I never had a problem eating other people’s food as a kid but I can relate now that I love to cook and bake. I love to eat my own food, perhaps a little too much! haha