Mexican Snack Squares

READY IN: 25mins
Recipe by Deb's Recipes

Easy-to-make appetizers sure to score points as part of your Superbowl party buffet table! Plan to chill this Pillsbury recipe at least 20 minutes before serving.

Top Review by diner524

I picked this recipe because it looked very similar to my friends mexican dip, and it is except for the crescent rolls. I didn't add the bell peppers or olives, family doesn't like either of them. I spread the beans on the crescents, then I added the salsa, green chiles and tomatoes. I next added the sour cream mixture and topped with cheese and green onions. I would definitely make this again, but leave out the crescent rolls and just serve as a dip with tortilla chips. Thanks for posting a great recipe Deb!!!!

Ingredients Nutrition


  1. Separate crescent dough into four long rectangles; place dough rectangles crosswise in an ungreased 15x10" baking pan; press dough over bottom and barely up sides of pan to form a crust; press dough perforations to seal.
  2. Bake crust at 375°for 14 to 19 minutes or until light golden-brown; remove from oven and cool completely.
  3. Spread beans over crust to within a half-inch of edges; stir together sour cream and taco seasoning mix, and spread this mixture over the beans; sprinkle onions, bell pepper, tomatoes, olives, green chiles, and cheese evenly over sour cream mixture.
  4. Cover and refrigerate at least 20 minutes; cut into squares; serve with salsa.
  5. NOTE: I like to spread the salsa evenly over the seasoned sour cream layer (just before sprinkling on the chopped veggies and cheese) rather than serve it on the side.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a