Real Recipes From Real Home Cooks ®

fresh pico de gallo mexican dip for your crowd

★★★★★ 14
a recipe by
jannette dellanos-poland

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
serves 16
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
  • 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
  • 1 Tbsp
    minced garlic
  • 1 tsp
  • 1 tsp
  • 2 md

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

  • Taco seasonings combined with refried beans.
    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.
    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.
    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.
    Chop your 2 medium tomatoes into bite-size pieces.
  • Refried bean mixture in a baking dish.
    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.
    Layer the cream cheese chiles mixture on top of the refried bean mixture.
  • Pico de gallo spread over the cream cheese.
    Next layer the pico de gallo on top of the cream cheese mixture.
  • Black olives, tomatoes, green onions, cheese, and sour cream added.
    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.
    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.
    Serve your dip with warm chips. Enjoy!!