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mexican pan dip

(1 rating)
Recipe by
Liz D.
Annapolis, MD

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.

(1 rating)
prep time 15 Min

Ingredients For mexican pan dip

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

How To Make mexican pan dip

  • 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.

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