This scrumptious appetizer has many different versions and layers available. On top of that it is just so quick and easy to prepare. I’ve made this for potluck’s, tailgate-type parties, and have even eaten it at bridal and baby showers. One of the things I like about this recipe is you can whip it up in about 10 minutes! No kidding. Layered Mexican Dip is a great appetizer for company–especially if you’re not going to be eating for awhile. This will sure stave off hunger! It’s also great to offer along with hamburgers, hotdogs or chicken on the grill.
The first time I had this recipe was when my niece, Heather, made it for us one night when her husband was grilling out for us. We don’t get to see my sister and all her clan very often–maybe once a year or so, but we sure enjoy those times when we do get to see each other and almost always it involves good food. Phillis and I both love to cook and both of us have passed on that trait to our kids as well. I have collected quite a few recipes from Heather over the years, including this one, and all are amazing!
I have multiple variations of this recipe – some with more layers, but this one is the quickest and easiest of all. If you’re looking for a delicious appetizer to make in a jiffy, then consider making up a batch of this wonderful Layered Mexican Dip the next time you need to bring an appetizer somewhere. It will be wolfed down in no time!
We just love this ooey, gooey Layered Mexican Dip recipe.
Layered Mexican Dip disappears fast!
We serve Mexican Layered Dip with tortilla chips. You could also use it as a topping with fajitas or quesadillas! If you want your dip hotter, consider adding a little finely, diced jalapeno pepper for a little more kick!
Here’s what I did.
Spread the sour cream on the bottom of your dish.
Add salsa. You don’t have to measure it out exactly. I think I use between 1-2 cups. Just cover the sour cream well.
Add the shredded sharp cheddar cheese and drained, sliced ripe olives. I usually pat them dry before adding them. Add some diced green onions.
Doesn’t Layered Mexican Dip look terrific?
You will probably want to eat more than two chips worth!
Here’s the recipe.
HEATHER’S LAYERED MEXICAN DIP
(Recipe from my niece, Heather, Colorado Springs, CO)
- 8 oz. sour cream* (see note below)
- ½ jar chunky salsa (a cup or two--it doesn't need to be exact)
- 1 cup shredded cheddar cheese
- 2 ½-oz. jar sliced ripe olives, drained
- 2 or 3 green onions, diced
- Tortilla chips
- Spread sour cream in a 9x9” dish.
- Pour on and spread out ½ jar of chunky salsa.
- Sprinkle with shredded cheese.
- Add drained sliced olives and diced green onions.
- Serve with tortilla chips.
- Double ingredients for a 9x13” pan.
If you prefer the dip hotter, use refried beans with diced chilies, hot chunky salsa, and/or sliced, canned jalapeño peppers, as desired.
Are you ready for a bite of this delicious dip?
This lovely appetizer is great to serve at barbecues or cookouts. Layered Mexican Dip is not only quick and easy, it’s not overly expensive to make either. Better grab yourself a handful of tortilla chips and come join me!