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Five Layer Mexican Dip Recipe

Five Layer Mexican Dip

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Average Rating:

Total Reviews: 81

Showing 31-40 of 81

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  • on October 18, 2010

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    This was excellent and easy!! This was a great mix of mexican flavors that I never would have thought to put together in one dip. I loved the heat from the chipolte peppers in the black beans.

    ... and I agree that it takes a little while to make. You have to make each layer in the right order, so it's easy to layer in your dish.

    I made this recipe in a circular Pyrex bowl, which was cool because you can see each layer clearly as you dip your chips.

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  • on August 22, 2010

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    Glad I read the reviews so I knew this would take a while to make. It was worth it though!! I loved it and so did my friends! I forgot the cheese for the top, but we didn't even miss it! I just used jalepenos in the recipie and it turned out great. I bet it would even be good without for those who can't do the spicy peppers. I think next time I will try it that way and use some green and red peppers as extra garnish.

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  • on August 17, 2010

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    This dip has been the most requested by my husband and his friends for their card night. I have to double the recipe (which is easy because they love it so much!!! It is easy to make and very tasty!!!!!! I love that it is also good for you...(in moderation of course. The chipolte peppers in adobe sauce were hard to find but well worth the effort because they do add the necessary punch to this dish. If you are looking for something that is different and delicious...then look no further!

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  • on July 25, 2010

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    Recipe was great - it was gone in 5 minutes. Next time I will double and put in a 13x9 pan instead. I did use 1.5 cans of black beans and I salt and peppered all the layers. I used about 1.5 big chipoltle peppers and some of the sauce and extra lime juice in the beans. Flavor was great, but next time I will make more of the guacamole - 2 avocados weren't quite enough - their layer was very thin. I also served with hint of jalepeno scoops and went well.

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  • on June 21, 2010

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    My family and I loved it....It does take awhile to make and the beans need aliitle more liquid to make it smooth out....so I added a little low sodium chicken broth...will make this again loved the tomato layer. I used only 3 vine tomatoes and it was enough...the corn added that extra something...

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  • on June 04, 2010

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    Very simple to put together and tastes fresh and delicious! I didn't have cilantro or jalapenos on hand, but there was still plenty of flavor. I will make again!

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  • on April 05, 2010

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    I used a lot more jalepeno in the dip and used Vegetarian Refried Beans instead and I must say..it was amazing.
    Everyone loved it..

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  • on February 08, 2010

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    This was a very good dip, but it took me about an hour to make and I had A LOT of pans/bowls/utensils to clean up afterward. I don't mind the mess for a real meal, but it was a lot of work for a dip. Still, the recipe is good and healthy and I'd probably make it again.

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  • on January 15, 2010

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    This is my favorite dish of all time. My husband and I love Mexican food and are health nuts. It is nice to see those two things combined. We eat this as a meal once a week and it is so easy to make! I have made it for parties and potlucks and get lots of great feedback! The flavor will suprise you!

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  • on January 12, 2010

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    I made this dish for a party and was proud of it. It tasted very fresh and holds up well (compared to appetizers that are cooked and don't do as well sitting out for a couple of hours. Be sure to use avocados that are ripe enough, and you won't have trouble spreading it in a layer. I love it that this is a healthy appetizer. I used reduced fat cheese. I probably won't make it except for special occasions because it takes a lot of time.

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Nutrition Facts

Nutritional Analysis
per Serving
 
Calories
140
 
Total fat
8g
 
Saturated fat
2g
 
Monounsaturated fat
3g
 
Polyunsaturated fat
0.7g
 
Protein
5g
 
Carbohydrates
15g
 
Fiber
5g
 
Cholesterol
6mg
 
Sodium
245mg
 
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