5 Layer Mexican Dip Easy Creamy Spicy

Mexican food is undoubtedly one of my all-time favorite cuisines. I don’t know what it is. Is it spice, cheesiness, or creaminess? Is it the chips and guac? Or is it the margaritas? Or all of the above? haha. Mexican food is like. party in your mouth and it goes oh so well with margaritas. The food is amazing and the culture is so fun. Today I’m sharing with you my 5 Layer Mexican Dip that I’ve been making for years.

What is 5 Layer Mexican Dip?

A 5 Layer Mexican Dip is simply 5 layers of dip consisting of Mexican ingredients and flavors. The first layer begins with refried beans followed by a layer of sour cream, then taco sauce, lots of veggies, and shredded cheese. The veggies I used in this recipe are green bell peppers, jalapenos, scallions, tomatoes, and olives. You’ll also need lots of fresh chopped cilantro and taco seasoning. The combo of veggies, beans, sour cream, and cheese is scrumptious. This recipe is a crowd-pleaser and will be the star at your party. It’s the perfect appetizer to make for a Super Bowl party, game day, BBQ, pool party, or just a girl’s night in. Throw in some margaritas and you’ve got yourself a real party! Trust me, this recipe will be a big hit! Other party appetizers you’ll enjoy are this Enchilada Bean Dip, Pav Bhaji Dip, and Mexican Pani Puri,

Ingredients for 5 Layer Mexican Bean Dip

Refried Beans – I love Trader Joe’s Traditional Refried Beans. You can use any store-bought can of refried beans. Taco Sauce – I like Taco Bell’s Mild or Hot Sauce, but you can use any brand you like. Sour Cream – You’ll need sour cream for the beans and when assembling the dip. Water – You’ll need water to thin out the beans slightly. Taco Seasoning – Again, I love Trader Joe’s brand and it’s spicy too. You’ll need taco seasoning for the beans, veggie mixture, and for garnish. Tomatoes – Make sure you drain your tomatoes before adding them to the veggie mixture. Other Veggies – Green Bell Pepper, Scallions (or green onions), Jalapeno, and Olives. Cilantro – You’ll need lots of fresh chopped cilantro to flavor the dip.

Why You’ll Love this 5 Layer Mexican Dip

Party Appetizer An Explosion of Flavors A Crowd Pleaser Easy and Delicious Recipe Make Ahead – keeps well for up to 2 days Cheesy & Creamy Spicy Vegetarian Gluten-Free

How to make 5 Layer Mexican Dip

Make the Beans

On medium heat, add the beans to a pot.
Add water, taco seasoning, and taco sauce. Stir.
Once the beans are warm, add sour cream and stir.
You should end up with a creamy texture. Your bean mixture is ready.
Pour the bean dip into a 10″ x 7″ (or around there) serving tray and let it cool.

Chop the Veggies

Chop the tomatoes and drain well.
Chop the scallions.
Now chop the black olives.
Next, chop the green bell peppers, I just used my favorite vegetable chopper.
Chop the jalapenos. You can use 1 or 2 jalapenos and deseed them if you prefer. I prefer spice so I used 2 with seeds.
Lastly, chop fresh cilantro.
In a large bowl, add the tomatoes, scallions, black olives, green bell peppers, jalapenos, and fresh cilantro.
Add taco seasoning and mix.

Assemble 5 Layer Dip

Top the bean layer with large dollops of sour cream. This is your second layer.
Spread out the sour cream.
Third Layer – Drizzle Taco Bell Mild/Hot sauce.
Fourth Layer – Top with all the veggie mixture.
Fifth Layer – Top with shredded Mexican cheese.
Garnish with fresh cilantro, a few chopped scallions, and sliced olives. You can also sprinkle some taco seasoning. Serve cold or at room temperature. Enjoy with tortilla chips!

Tips to make 5 Layer Dip

First, prepare the bean layer and pour the refried beans into a serving casserole dish. Let it cool before assembling the rest of the ingredients. Make sure you chop and drain your tomatoes. This will prevent your dip from getting soggy. Chop all your veggies and combine them in a big bowl with taco seasoning. Finally, assemble.

Substitutions

Vegan – if you’re vegan use vegan sour cream and cheese for htis recipe. Lettuce – Shredded lettuce would be a nice touch in this dip, I would add the lettuce on top of the veggies and before the cheese. Other Veggies – You can use red bell peppers, yellow bell peppers, or orange bell peppers in this recipe. Corn would delicious too.

Storage

You can make this dip 2 days ahead. Just cover it with tight plastic wrap and it should be good when you serve. For leftovers, store the dip in an airtight container and it’ll keep well in the fridge for 2-3 days.