Tex-Mex Dip

This layered Tex-Mex dip, shared by Taste of Home reader Mary Anne McWhirter of Pearland, Texas, is piled high with savory beans, mashed avocado, spiced sour cream, shredded cheese and fresh veggies. Basically, it’s all the best taco and nacho toppings in crowd-pleasing dip form.

This dip was made for parties, potlucks and game-day spreads. It’s easy to assemble, can be prepared ahead of time, and is as colorful and festive as it is delicious. With creamy and fresh layers that are tough to resist, it’s no wonder this party snack never lasts long once the chips come out!

Ingredients for Tex-Mex Dip

• Prepared bean dip: This recipe starts with two cans of ready-to-eat bean dip, which you can usually find in the snack aisle near the tortilla chips and salsa. In a pinch, you can swap in canned refried beans or make a quick homemade mash by blending drained and rinsed canned beans with garlic powder, cumin and chili powder.
• Avocados: You’ll need three medium-sized avocados to make enough mash to top the bean dip. Choose ripe avocados that yield slightly when pressed for easy mashing.
• Lemon juice: Either fresh-squeezed or bottled juice works just fine here to brighten the avocado layer and help delay browning.
• Sour cream: Tangy, rich sour cream is combined with taco seasoning to create a cool, spiced layer. Full-fat sour cream gives the most flavor, but light versions work well too.
• Mayonnaise: Adding mayonnaise to the creamy layer make it extra smooth and easy to spread. If you prefer a lighter option—or aren’t a fan of mayo—swap in extra sour cream, plain Greek yogurt or softened cream cheese.
• Taco seasoning: Store-bought taco seasoning packets are convenient, but you can also make your own using chili powder, cumin, and other pantry spices to control the salt and heat.
• Shredded cheese: Cheddar adds a sharp, savory layer and a bright pop of color. Monterey Jack, Colby Jack, pepper jack and Mexican-blend cheese are also great options.
• Olives: Sliced black olives are the classic choice, adding mild saltiness and depth to the dip. Buy them presliced to save time, but be sure to drain them well.
• Green onions: Sliced green onions add a mild allium flavor and a bit of crunch. For the best taste and color, slice both the white and green parts.
• Tomato: Firm plum tomatoes work well here, adding juiciness and fresh contrast to the creamy layers. Remove the seeds to keep excess moisture from watering down the dip.
• Tortilla chips: What’s a dip without chips? Tortilla chips are the perfect crunchy scoop for this layered dip.

Directions

Step 1: Start with the bean base

Spread the bean dip into an even layer on a 12-inch serving plate, large platter or serving dish.

Editor’s Tip: The shallower the dish, the better to show off the layers and make scooping easier. If your bean dip is thick, warm it slightly in the microwave to make it easier to spread.

Step 2: Make the avocado layer

In a small bowl, mash the peeled avocados with lemon juice, salt and pepper. Use the back of a spoon or a spatula to spread the mixture over the bean dip.

Editor’s Tip: Just like when making guacamole, you can mash the avocados until they’re mostly smooth or leave them a little chunkier.

Step 3: Make the creamy layer

In another bowl, stir together the sour cream, mayonnaise and taco seasoning. Then, spread the mixture over the avocado layer.

Step 4: Finish with the fresh toppings

Sprinkle the shredded cheese evenly over the creamy layer, then add the sliced olives, green onions and chopped tomato. Serve the dip with tortilla chips.

Editor’s Tip: Although you can serve the dip right away, chilling it for at least an hour will help the layers set and make it easier to get a little of everything in each scoop.

Tex-Mex Dip Variations

• Turn up the heat: Scatter diced jalapenos on top of the dip to give it a spicy kick, or replace the cheddar with shredded pepper jack for subtle heat. You can also stir a dash of hot sauce or a pinch of cayenne into the creamy layer.
• Swap the beans: Use refried black beans or drained and mashed canned beans instead of bean dip for a slightly different flavor. For a quick homemade version, mash pinto beans or black beans with garlic powder, cumin, chili powder and a squeeze of lime juice.
• Add protein: Layer cooked ground beef, shredded chicken or ground turkey on top of the bean layer to turn the dip into a heartier appetizer. Flavor the meat with taco seasoning or simmer it with a spoonful of salsa for extra Tex-Mex flair.
• Mix up the layers: Seven layers are traditional, but you can easily add more. Try diced shredded lettuce, drained corn, red bell pepper, minced cilantro or salsa for extra color and flavor.
• Make mini dips: Assemble the layered dip in small clear cups or jars for individual grab-and-go party snacks.

How to Store Tex-Mex Dip

After assembling the dip, cover it tightly with storage wrap and refrigerate it until you’re ready to serve it. If you have leftovers, cover the dish or carefully transfer the dip to an airtight container and refrigerate it for up to two days. The lemon juice helps slow browning in the avocado layer, but it can darken as it sits. The dip will still taste great, though!

Can you make Tex-Mex dip ahead of time?

Yes! This is a perfect make-ahead dip for parties and potlucks, and it tastes even better once the flavors have had time to mingle. Assemble the dip up to one day in advance, then cover it tightly with storage wrap and refrigerate it until you’re ready to serve it. For the freshest texture, add the tomatoes and green onions just before serving the dip.

Tex-Mex Dip Tips

What are the layers of Tex-Mex dip?

Tex-Mex dip is similar to seven-layer dip with its simple, scoopable layers. This recipe starts with a base of bean dip. It’s topped with a layer of mashed avocado, followed by a creamy blend of sour cream, mayonnaise and taco seasoning. It’s finished with layers of shredded cheddar cheese, sliced olives, fresh tomatoes and green onions for color, crunch and freshness.

Can you use refried beans instead of bean dip?

Absolutely! I’ve used canned refried beans as the hearty base of seven-layer dip every time I’ve made it. You can also make your own bean layer by pulsing canned, drained pinto beans or black beans in a food processor with a little olive oil, lime juice, garlic and cumin until they’re smooth.

What else can you add to Tex-Mex dip?

Tex-Mex dip is easy to customize with your favorite add-ins. Try adding shredded lettuce or diced bell peppers for crunch, fresh or pickled jalapenos for a pop of heat, or corn for a touch of sweetness. You can also layer on your favorite salsa or pico de gallo, or finish the dip with a sprinkle of minced cilantro for added freshness. To turn it into an even more filling taco dip, include a layer of seasoned ground beef or cooked and shredded chicken.

What other dippers can you serve with Tex-Mex dip?

Tex-Mex dip pairs well with more than just tortilla chips. Try serving it with sturdy pita chips, corn chips, crackers, pretzels or fresh veggies like bell pepper strips, cucumber slices and celery sticks for a lighter option.