Mexican Pan Dip Recipe

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Mexican Pan Dip

Liz D.

By
@CrazyCatLady1103

I use my Pampered Chef alligator chopper so that the onions and tomatoes are chopped very small.

If you have time, refrigerate the dip for several hours in order for the juice from the jalapeno slices to blend into the dip.


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Ingredients

8-12 oz
guacamole
1 can(s)
refried beans
16 oz
sour cream
1 pkg
taco seasoning mix
1 small
onion, chopped
1
tomato, chopped
8 oz
monterey jack cheese, shredded
4 oz
cheddar cheese, shredded
jalapeno peppers, sliced

Directions Step-By-Step

1
In ungreased 9 x 13 dish, spread guacamole on bottom, then spread refried beans over guacamole.
2
Mix sour cream and taco seasoning, then spread over refried beans.
3
Sprinkle onions and tomatoes over sour cream mixture.
4
Sprinkle Monterey Jack cheese on top of tomato and onions. Sprinkle Cheddar cheese over Monterey Jack.
5
Decorate with jalapeno slices.
6
Serve with tortilla chips. I like to use Tostitos' Scoops.

About this Recipe

Course/Dish: Other Appetizers
Other Tag: Quick & Easy