Mexican Pan Dip

Mexican Pan Dip Recipe

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Liz D.


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 vote
15 Min


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

How to Make Mexican Pan Dip


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

Printable Recipe Card

About Mexican Pan Dip

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