search saves

9-Layer Mexican Dip

9-Layer Mexican Dip created by Heather3271

While many incarnations exist, I have tailored my recipe to meet my dietary needs (food allergies/migraines). This dip uses lower fat and natural ingredients and is vegetarian-friendly, too. Feel free to modify to suit your tastes. That's what cooking (or in this case layering) is all about!

Ready In:
30mins
Serves:
Units:

ingredients

  • 3 (16 ounce) cans refried black beans (I like La Preferida 99% Fat-Free)
  • 1 (16 ounce) jar all-natural salsa (I prefer Frog Ranch Chipotle)
  • 32 ounces all-natural sour cream (I like Daisy)
  • 12 ounces all-natural guacamole (I like Calavo)
  • Assorted toppings to taste

  • 3 cups lettuce, shredded
  • 2 beefsteak tomatoes, coarsely chopped
  • 2 cups finely shredded cheddar cheese
  • 8 ounces black olives, sliced
  • 6 ounces green pimento stuffed olives, sliced
  • 2 -4 green onions, coarsely chopped

directions

  • In large mixing bowl, combine refried beans and salsa. Consistency should be that of cake frosting--spreadable but not thick. Adjust amount of salsa accordingly.
  • Spread bean and salsa mixture onto serving platter. (I use the back of a metal serving spoon.).
  • Layer remaining ingredients.
  • Serve with Baked Tostitos Scoops Tortilla Chips.
  • NOTES: Also great as a meal. Even my green-veggie-phobic children devour this dish! This recipe is moderately spicy. Change the heat of the salsa to adjust. You could also top with jalapenos or other hot peppers to add more heat. I sometimes use different greens (prepackaged salad mixes) instead of iceberg lettuce and use different cheeses (pepperjack kicks it up a few notches!).
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Heather3271
Contributor
@Heather3271
Contributor
"While many incarnations exist, I have tailored my recipe to meet my dietary needs (food allergies/migraines). This dip uses lower fat and natural ingredients and is vegetarian-friendly, too. Feel free to modify to suit your tastes. That's what cooking (or in this case layering) is all about!"
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. Bruce H.
    Use shredded Mexican blend (Cheddar, Monterey Jack, Asadero, Quesadilla) in place of the cheddar cheese - same amount. My local grocery store sells it pre-blended.
    Reply
  2. Bruce H.
    I added cilantro to this as the last ingredient. I buy it fresh from a local grocery store, trim off all the stems from it, pile the remaining leaves into a pile, and then make 2 cuts with a very sharp cooking knife to "crack open the flavor" more. I then spread it around just like any other ingredient.
    Reply
  3. MizEmerilLagasse
    Yum, yum, yum, yummy! That is all I can say. I made this with fat free refried beans, Costco's salsa, and a homemade guacamole and it turned out wonderful. I also used all of the "assorted toppings" except the pimento stuffed olives just because I thought that they might be a little too salty for my taste. I also drained the salsa before adding it to the beans because in another 7 layer dip recipe I didn't drain it and the end product was pretty soupy and gross. This time it turned out great, and I will probably be eating this for breakfast, lunch, and dinner until it is gone. lol! Thanks for a great recipe! :)
    Reply
  4. Heather3271
    9-Layer Mexican Dip Created by Heather3271
    Reply
  5. Heather3271
    While many incarnations exist, I have tailored my recipe to meet my dietary needs (food allergies/migraines). This dip uses lower fat and natural ingredients and is vegetarian-friendly, too. Feel free to modify to suit your tastes. That's what cooking (or in this case layering) is all about!
Advertisement