Mexican Layered Dip
Last Wednesday, Janelle from Comfy in the Kitchen , showed us how to make homemade tortilla chips! . This Wednesday – she has an awesome Mexican Layered Dip beautifully displayed in her trifle bowl. Perfect to serve with the chips!
Janelle writes:
It’s delicious, filling, simple…..and pretty. What’s not to love about this dip? I love how this trifle bowl displays all the different layers and colors! This recipe makes enough for a crowd and is excellent to bring to potlucks and get togethers!
Don’t have a trifle? You certainly can use a 9×13 pan! Don’t be intimidated by the cost of a trifle bowl- I’ve seen them at Marcs, Big lots…and this one, from JCPenney outlet {$9).
(*Naturally Gluten Free!)
Mexican Layered Dip in a Trifle {For a Crowd}
- 1 32 oz can of refried beans
- 1½ pack of taco seasoning
- 1 16 oz carton sour cream
- 3 roma tomatoes diced
- 2 green onions chopped
- 2½ cups of freshly shredded cheddar cheese
- 6 oz can black olives sliced
- Beat refried beans with a mixer -pour to the bottom of trifle bowl.
- Beat sour cream with taco seasoning-add onto beans.
- Shred cheddar cheese and add to the top of sour cream mixture.
- Sprinkle diced tomatoes, onions, and black olives on top. Cover and refrigerate until ready to serve.
- Serve with tortilla chips!
Chime In: How do you make your mexican dip?
Walk with the King,
Janelle is a Christian, a Wife, a Stay at Home Mom of 3 young children and a proud- to- claim- it “Foodie”. She absolutely loves to cook and typically has an audience of 3 children, pulled up on chairs, taking turns pouring ingredients into bowls. Her spiritual gifts are a mix of “hospitality and evangelism” and is here in the center of God’s will hoping to help you get a little more “comfy in your kitchen”! You can find her displaying step-by-step photos of her recipes, giving devotionals,and sharing meal ministry stories on her blog.
We generally also add guacamole. 🙂
This is delicious and I put it in a pizza pan so it is easy to get through to all layers will the dip of your chip or with a spoon.
Thanks for the useful recipe Janelle! I am a recent follower of your lovely blog and this will be useful for me to start cooking Mexican again.
I just wrote about making pico de gallo (a fresh salsa!). This looks yummy too! I can’t wait to give it a try!
-Megan