Real Recipes From Real Home Cooks ®

baked layered tex-mex dip

(3 ratings)
Blue Ribbon Recipe by
Melissa Sperka
Greensboro, NC

We really enjoy layered Tex-Mex dips. I'm sure you're like me, you've probably made the chilled version many times, but this dip is a little different. Cream cheese is mixed with chunky salsa and layered with roasted tomatilla salsa, shredded cheese, and rich southern style chili beans. Serve it hot with lots of tortilla chips for dipping.

Blue Ribbon Recipe

This one will make a great tailgate or party dish. I think the tomatilla salsa adds to the great taste. Have the chips ready for everyone to dig in!

— The Test Kitchen @kitchencrew
(3 ratings)
yield 8 serving(s)
prep time 10 Min
cook time 35 Min
method Bake

Ingredients For baked layered tex-mex dip

  • 2 c
    chili with beans
  • 2 c
    four cheese Mexican cheese blend divided
  • 8 oz
    softened Neufchatel cheese
  • 1/2 c
    mild/medium/hot salsa
  • 2/3 c
    tomatilla salsa
  • tortilla chips for dipping
  • 1/4 c
    chopped scallions/green onions for garnish

How To Make baked layered tex-mex dip

  • 1
    Preheat the oven to 375 degrees. Spray a 2 quart baking dish with cooking spray and set aside. In a medium size mixing bowl, using a hand mixer, whip together the softened cream cheese and tomato salsa until the cream cheese is smooth. This usually takes about 2 minutes. The tomato pieces will remain chunky. Next, using a large spoon or spatula, mix in 3/4 cup of the shredded cheese. Mix together just until blended. Pour the cream cheese mixture into the bottom of the baking dish. Sprinkle with 1/3 of the remaining shredded cheese.
  • 2
    Spread the tomatilla salsa over the cream cheese, and sprinkle with 1/3 of the remaining shredded cheese.
  • 3
    Spread the chili over the tomatilla layer, and sprinkle the last 1/3 of the shredded cheese on top. Place into the oven and bake for 30-35 minutes or until bubbly. Remove from the oven and sprinkle chopped scallions on top for garnish. Serve with tortilla chips. Yield: approximately 1 1/2-2 quarts Cook's note: I had leftover chili in my freezer from a recent batch of my Slow Cooked Southern Style Chili with Beans. I also made my own tomatilla salsa. For a time saver, both can be purchased at the grocery store.