Real Recipes From Real Home Cooks ®

fresh pico de gallo mexican dip for your crowd

(14 ratings)
Blue Ribbon Recipe by
jannette dellanos-poland
ISLAMORADA, FL

This recipe is my version of the Mexican layer dip, BUT I make it with my fresh homemade pico de gallo! It has been a huge success at my Cinco De Mayo annual parties. It's simple, affordable, and with an extra twist... Delicious!

Blue Ribbon Recipe

This is a fantastic layered dip with a fresh pico de gallo right in the center of it. Homemade pico adds a fresh pop of flavor that gives this a Tex-Mex vibe. The beans on the bottom are mixed with taco season for texture and flavor. Mixing cream cheese with chopped chilies gives the creamy layer flavor. A delicious dip for a taco bar or any large gathering. Guacamole would be great with this too. We piped the sour cream on top so it would be even for optimal dipping.

— The Test Kitchen @kitchencrew
(14 ratings)
yield 16 serving(s)
prep time 1 Hr
method No-Cook or Other

Ingredients For fresh pico de gallo mexican dip for your crowd

  • 2 can
    refried beans with chiles (16 oz each)
  • 1 box
    cream cheese, room temp (8 oz)
  • 1 can
    chopped green chiles, drained (4 oz)
  • 1 pkg
    taco seasoning
  • 1 can
    sliced black olives, drained (3.8 oz)
  • 4 md
    tomatoes
  • 4 stalk
    green onion
  • 2 c
    shredded cheddar cheese
  • 1 c
    sour cream
  • 1 bag
    your favorite tortilla chips
  • 1 md
    red onion, minced
  • 2 Tbsp
    olive oil, extra virgin
  • 1/2 sm
    jalapeno pepper seeded and minced
  • 1/2 c
    fresh parsley, chopped
  • 1/2 md
    lime
  • 1 Tbsp
    minced garlic
  • 1 tsp
    salt
  • 1 tsp
    pepper
  • 2 md
    tomatoes

How To Make fresh pico de gallo mexican dip for your crowd

  • Taco seasonings combined with refried beans.
    1
    In a large bowl, combine the 2 cans of refried beans with the taco seasoning package. Set aside
  • Cream cheese and a can of chiles mixed together.
    2
    In a small bowl, combine the cream cheese with the can of chiles.
  • Chopped tomatoes, red onions, jalapeno, parsley, garlic, and lime juice in a bowl.
    3
    Chop your first 4 tomatoes into bite-size pieces. In a small bowl, combine the olive oil, tomatoes, red onions, jalapeno, parsley, garlic, and lime juice. Set aside
  • Remaining tomatoes chopped.
    4
    Chop your 2 medium tomatoes into bite-size pieces.
  • Refried bean mixture in a baking dish.
    5
    You are ready to layer your dip. Start by spreading the refried bean mixture on the bottom of a 9x13 pan.
  • Chile cream cheese mixture spread over beans.
    6
    Layer the cream cheese chiles mixture on top of the refried bean mixture.
  • Pico de gallo spread over the cream cheese.
    7
    Next layer the pico de gallo on top of the cream cheese mixture.
  • Black olives, tomatoes, green onions, cheese, and sour cream added.
    8
    Layer your drained black olives, tomatoes, green onions, and cheddar cheese, and top off with sour cream in the middle of the dip.
  • Baking the tortilla chips.
    9
    Place your tortilla chips on a cookie sheet. Preheat the oven to 300 degrees and bake chips for about 6 minutes.
  • Fresh Pico De Gallo Mexican Dip served with warm chips.
    10
    Serve your dip with warm chips. Enjoy!!
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