mexican pan dip

Name: Mexican Pan Dip
Prep time: 15 min
Ingredients: 8-12 ounce(s) guacamole; 1 can(s) refried beans; 16 ounce(s) sour cream; 1 package(s) taco seasoning mix; 1 small onion, chopped; 1 - tomato, chopped; 8 ounce(s) monterey jack cheese, shredded; 4 ounce(s) cheddar cheese, shredded; - jalapeno peppers, sliced

(1 RATING)

42 Pinches

Liz D.

Annapolis, MD

Updated on Mar 7, 2013

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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prep time 15 Min

cook time

method ---

yield

Ingredients

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

How To Make mexican pan dip

Step 1

In ungreased 9 x 13 dish, spread guacamole on bottom, then spread refried beans over guacamole.

Step 2

Mix sour cream and taco seasoning, then spread over refried beans.
Step 3

Sprinkle onions and tomatoes over sour cream mixture.
Step 4

Sprinkle Monterey Jack cheese on top of tomato and onions. Sprinkle Cheddar cheese over Monterey Jack.
Step 5

Decorate with jalapeno slices.
Step 6

Serve with tortilla chips. I like to use Tostitos' Scoops.
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