Mexican Layer Dip

This Mexican Layer Dip has been my ‘go to, easy take a plate’ dish which is great over summer for bbqs and parties!  For these photos I made it for my annual Halloween party but you can layer is so avocado isn’t on the top but cheese is and of course it can be for any occasion!

Just layer up all these goodies and set it in the fridge for at least two hours, then serve with loads of corn chips!!

Don’t forget to pin the top image to save it to Pinterest or print out the recipe below!

Enjoy!

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MEXICAN LAYER DIP

This is a great ‘take a plate’ dish that everyone loves! I always serve twice as many corn chips as the kids mainly eat the chips and not the dip, then the adults don't have enough chips to finish the dip! This would also be great made in cups or jars as single servings, fill the jars and refrigerate then serve corn chips on top when ready to hand out!

Course Appetizer

Cuisine Mexican

Keyword Appertizer, Dip, Layer Dip, Mexican, Party Food, Vegetarian

Prep Time 20 minutes

Refridgerate 2 hours

Servings 8

Author Julie Cavanagh

Ingredients

• 1 can refried beans
• 3 avocados mashed
• 1 Taco mix packet
• 250 grams sour cream*
• 354 gram Jar sliced spanish black olives
• 1 Green capsicum diced
• 2-3 tomatoes diced
• 200 grams Tasty cheese grated
• Corn chips

Instructions

1. In a small bowl mix the packet of taco mix with the sour cream, *saving 3 tablespoons of the sour cream to pipe on the cobweb.

2. In a large serving bowl or dish with sides layer of refried beans, then avocado, sour cream mix, a layer of black olives, sprinkle the capsicum then tomatoes on top then finish with the grated cheese

3. Refrigerate for a couple of hours and serve with corn chips!

Recipe Notes

*To make a Halloween themed mexican dip, put aside 3 tablespoons of sour cream in a piping bag or small glad bag with the corner cut off to pipe on the top of the tip as a spiderweb