Seven Layer Mexican Dip

Need a delicious party food for your football lovers, church youth group, or any other get together?  This layered Mexican dip may just be what you need!
The original recipe called for the dip to be served cold which is what you see in my pictures. However after taking the pictures, I decided I wanted mine hot so I microwaved for a few minutes.  I liked it cold, but I loved it when served hot!  You can subtract any of the toppings that you don’t like and add anything extra too.  I think guacamole or avocado would be delicious!
This recipe is super versatile and easy to make.  It’s definitely a keeper!
January 007
  • 1 (16 ounce) can refried beans
  • 1 can chopped green chiles
  • 1 package taco seasoning mix
  • 1 (8 ounce) package cream cheese, softened
  • 1 (16 ounce) container sour cream
  • 1 (16 ounce) jar salsa, drained
  • 1 large tomato, chopped
  • 1 green bell pepper, chopped
  • 1 bunch chopped green onions
  • 1 small head iceberg lettuce, shredded
  • 1 (6 ounce) can sliced black olives, drained
  • 2 cups shredded Cheddar cheese


In a saucepan over low heat, blend and heat through the taco seasoning mix, refried beans, and green chilies.

Spread the mixture into an oven safe baking dish.

Mix the sour cream and cream cheese in a medium bowl.

Spread over the refried bean mixture.

Layer with salsa.

Top with cheddar cheese.

To eat hot dip, bake at 350 degrees for approximately 30 minutes until heated through and cheese is melted.

Garnish with lettuce, green pepper, green onions, tomatoes and black olives.

Serve with tortilla chips.