This super simple layered dip is baked in the oven and served hot with tortilla chips for dipping. I’ve witnessed people eating this by the spoonful right out of the dish. It’s that good. I think I’ve been making Hot Layered Mexican Dip since the eighties so it’s pretty retro.
You don’t have to make any of the components of this dish. But if you’ve made Chili it’s a great way to use the leftovers. And go ahead and make your own refried beans if you like but seriously, since this gets gobbled up in no time, it’s hardly worth the effort. Also, refried beans aren’t much to look at are they? Another reason they go on the bottom.Click here to skip right to the recipe
Use a wide dish that’s at least 3 inches deep and oven safe. It’s also a good idea to use a microwave safe dish in case you want to reheat it. Spread refried beans into the bottom of the dish. There are different varieties to choose from but I like to use the kind with added green chilies for some extra flavour. Otherwise, refried beans can be very bland.
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 leftover homemade chili you can actually buy the kind in a can. My friend Shelley swears by Stag Chili. I haven’t ever used it but it would work. But even better but still easy, buy some at a take out joint like Wendy’s.
Cover with shredded cheddar cheese. I like to use a combination of white and orange sharp cheddar.
Sprinkle black olives over top. This is a tweak to my original recipe. Modernized. 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. Which means I get to eat more dip because the olives keep the picky people away.
Bake at 350 for about half an hour, until it’s hot and bubbling at the edges.
Serve Hot Layered Mexican Dip with tortilla chips. Or a spoon.
Most people won’t even know they’re eating retried beans. It’s a great way to sneak some fibre into their diet.
Here’s the recipe:
Hot Layered Mexican Dip
- 1 can 398 ml refried beans with mild green chilies
- 1 package 250 g cream cheese
- 1/2 cup sour cream
- 3 tsp dry taco or fajita seasoning
- 2 cups chili or a little more
- 2 cups shredded old cheddar cheese
- 1/2 cup sliced black olives optional
- 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 until hot and bubbling at edges.
- Serve warm with tortilla chips for dipping.