This super simple layered dip is baked in the oven and served hot with tortilla chips for dipping. It’s so quick to make up you’ll be ready for a fiesta in no time at all.
You don’t have to make all of the components of this dish. Most layers come from a can or a package. But if you’ve made Chili it’s a great way to use the leftovers. That way you get more meat in the mixture because, let’s face it, canned chili never has enough meat. And if you’re wondering why there’s no salsa in this Hot Layered Mexican Dip, it’s because your dip will be too runny.
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How to make a baked taco dip
Use a wide oven safe dish that’s deep enough to hold the layers without spilling over. Your dip will bubble and splatter as it bakes so keep that in mind. I don’t recommend heating this dip in the microwave because the cheese will get rubbery.
Refried beans don’t have much flavour, that’s why the kind with added green chilies is a good choice. And, they’re not much to look at are they? That’s why they’re on the bottom. But they have some nutritional value so sneaking them in is a great idea. Most people won’t even know they’re eating them.
The next layer is a combination of cream cheese and sour cream. Take the cream cheese out of the fridge and let it soften slightly at room temperature. With a hand mixer, beat the cream cheese and sour cream until smooth, then mix in packaged taco or fajita seasoning. There’s very little difference between the two seasonings so it doesn’t really matter. You don’t need the whole package, just use about half or it will be overpowering. Spread that over the bean layer.
Top with chili. You can use as much as you like, depending on how deep your dish is. So if you don’t have homemade chili you can used a canned variety or even pick some up at a drive through. And yes, you can make a vegetarian version of Hot Layered Mexican Dip by using chili with no meat. And you could add a few red kidney or black beans to the mixture.
Cover with shredded cheddar cheese. It doesn’t matter what colour your cheese is, just make sure you use lots because that’s what the people will want. I’ve learned from experience that cheeses with reduced fat don’t melt well. Sometimes it even turns into a plastic wrap type consistency. So use regular melty cheese. Pre shredded or shred your own. It’s your call.
Scatter black olives over top before baking. I don’t mix the olives in because some people are picky, so they can dip around them. You can use as many or as little as you like or none at all but I like them. Save the green onions for after your dip is baked so they keep the fresh taste and colour.
Bake covered at 350 for about half an hour. Covering the dish at first helps keep the cheese nice and soft on top. Then uncover and continue to bake until it’s hot and bubbling at the edges and all the cheese is melted. Probably around 15 more minutes.
Serve Hot Layered Mexican Dip with lots of tortilla chips. Or a spoon.
If you make this recipe, consider leaving a rating or comment below. Here’s the recipe:
Hot Layered Mexican Dip
Ingredients
- 1 can 398 ml refried beans with mild green chilies
- 1 package 250 g cream cheese
- ½ cup sour cream
- 3 tsp dry taco or fajita seasoning
- 2 cups chili or more if baking dish is deep enough
- 2 cups shredded old cheddar cheese
- ¼ cup sliced black olives optional but highly recommended
- 2-3 minced green onions
Instructions
- Remove cream cheese from refrigerator to allow to come to room temperature.
- Preheat oven to 350 degrees.
- Spread canned refried beans in the bottom of a wide baking dish.
- Beat cream cheese and sour cream together until smooth. Add taco seasoning and blend well. Spread over top of bean layer.
- Pour chili over cheese layer.
- Shred cheese and spread evenly top.
- Scatter olives on top.
- Bake for 30 minutes, covered. Uncover and continue baking up to 15 minutes until cheese is melted and dip is hot and bubbling around the edges.
- Finely mince green onions and sprinkle over top.
- Serve warm with tortilla chips for dipping.
Hey Marc,
I think I will try this next weekend, but will substitute vegetable ground round ( mexican flavour ) in place of the chili! I’ll let you know how it tastes.
Can’t wait to hear how it turns out. Anything with that much cheese should be delish!