Tex-mex Layered Dip Recipe

Heat a small saucepan over medium heat. Add the refried beans, taco seasoning, and 2 tablespoons water. Stir to combine and warm until bubbling gently, about 4–5 minutes, stirring occasionally to prevent sticking.

If the beans seem too thick, add an additional 1 tablespoon water to reach a spreadable consistency. Remove from heat and spread evenly into the bottom of a 9-inch (23 cm) shallow pie dish or a similar-sized serving dish.

Mix cream layer

In a medium bowl, beat the softened cream cheese with a fork or small whisk until smooth. Add sour cream, mayonnaise, lime juice, ground cumin, salt, and black pepper. Mix until homogeneous and creamy.

Taste and adjust seasoning (add up to 1/4 tsp more salt or a squeeze more lime if desired). Spread the creamy mixture evenly over the cooled/warm refried bean layer, smoothing with a spatula to create an even layer.

Halve and pit the avocados. Scoop flesh into a bowl and mash with a fork to a chunky consistency. Stir in minced red onion, chopped cilantro, 1 tablespoon lime juice, 1/2 teaspoon salt, and the minced jalapeño. Adjust seasoning to taste.

Carefully spread the guacamole over the creamy layer, leaving the surface as smooth as possible to accept the next layer without mixing.

Combine the diced tomato, finely diced red onion, chopped cilantro, 1 tablespoon lime juice, and 1/4 teaspoon salt in a small bowl. Stir gently to combine.

Pat the mixture lightly with a paper towel if very juicy to avoid making the dip watery. Spoon the pico evenly over the guacamole layer in a thin layer.

Sprinkle the shredded Mexican blend cheese evenly over the pico layer. Scatter sliced black olives, sliced green onions, and pickled jalapeños (if using) on top.

For a warm melty version: place the assembled dip under a broiler for 1–2 minutes, watching closely, until cheese is melted and bubbly. Remove and let cool 2–3 minutes before serving. For a fresh cold version: skip broiling and serve immediately after topping.

Garnish with fresh cilantro leaves. Serve with tortilla chips on the side. Recommend scooping straight down through all layers to get a bit of each layer on the chip.

If not serving immediately, cover tightly with plastic wrap and refrigerate up to 24 hours. For best texture, add guacamole and pico no more than 4–6 hours before serving.