Layered Mexican Dip Recipe
Layered Mexican Dip Recipe photo by Taste of Home
Publisher Photo
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 can (15 ounces) pinto beans, drained
  • 1/2 cup mild salsa
  • 1 tablespoon hot sauce
  • 1/4 cup chopped fresh cilantro, divided
  • 1 cup reduced-fat sour cream
  • 1 container (12 ounces) prepared guacamole
  • 1-1/3 cups French's® French Fried Onions
  • 1-1/2 cups chopped plum tomatoes
  • 1 cup shredded cheddar or Monterey Jack cheese
  • 1/2 cup sliced ripe olives
  • Tortilla chips

Directions

Combine beans, salsa, RedHot Sauce and 2 tablespoons cilantro in food processor or blender; cover and process until smooth. Spread onto bottom of 9-inch pie plate. Spoon sour cream over bean mixture. Spread guacamole evenly over sour cream.
Place French Fried Onions on microwave-safe dish. Microwave on HIGH 1 minute. Sprinkle 2/3 cup onions over guacamole layer. Sprinkle with tomatoes, cheese, olives, remaining 2/3 cup onions and cilantro. Serve with tortilla chips. Yield: 12 appetizer servings.
Originally published as Layered Mexican Dip in Taste of Home Cooking School Collection Spring 2010, p36

  • 1 can (15 ounces) pinto beans, drained
  • 1/2 cup mild salsa
  • 1 tablespoon hot sauce
  • 1/4 cup chopped fresh cilantro, divided
  • 1 cup reduced-fat sour cream
  • 1 container (12 ounces) prepared guacamole
  • 1-1/3 cups French's® French Fried Onions
  • 1-1/2 cups chopped plum tomatoes
  • 1 cup shredded cheddar or Monterey Jack cheese
  • 1/2 cup sliced ripe olives
  • Tortilla chips
  1. Combine beans, salsa, RedHot Sauce and 2 tablespoons cilantro in food processor or blender; cover and process until smooth. Spread onto bottom of 9-inch pie plate. Spoon sour cream over bean mixture. Spread guacamole evenly over sour cream.
  2. Place French Fried Onions on microwave-safe dish. Microwave on HIGH 1 minute. Sprinkle 2/3 cup onions over guacamole layer. Sprinkle with tomatoes, cheese, olives, remaining 2/3 cup onions and cilantro. Serve with tortilla chips. Yield: 12 appetizer servings.
Originally published as Layered Mexican Dip in Taste of Home Cooking School Collection Spring 2010, p36

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