FRESH PICO DE GALLO MEXICAN DIP FOR YOUR CROWD

2
jannette dellanos-poland

By
@JDP

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.. Delicous!!

Blue Ribbon Recipe

This dip is a fiesta in itself! Spice up your next party and serve this one... I have no doubt your guests will thank you. The Test Kitchen


Rating:

★★★★★ 14 votes

Comments:
Serves:
16
Prep:
1 Hr
Method:
No-Cook or Other

Ingredients

  • 2 can(s)
    refried beans with chiles
  • 1 box
    8 oz cream cheese (room temp)
  • 1 can(s)
    chopped green chiles (drained)
  • 1 pkg
    taco seasoning
  • 1 can(s)
    sliced black olives (drained)
  • 4 medium
    tomatoes
  • 4 stick
    green onion
  • 2 c
    shredded cheddar cheese
  • 1 c
    sour cream
  • 1
    bag of your favorite tortilla chips
  • 1 medium
    red onion minced
  • 2 Tbsp
    olive oil, extra virgin
  • 1/2 small
    jalapeno pepper seeded and minced
  • 1/2 c
    fresh parsley (chopped)
  • 1/2 medium
    lime
  • 1 Tbsp
    garlic minced
  • 1 tsp
    salt
  • 1 tsp
    pepper
  • 2 medium
    tomatoes

How to Make FRESH PICO DE GALLO MEXICAN DIP FOR YOUR CROWD

Step-by-Step

  1. In a large bowl, combine the 2 cans of refried beans with the taco seasoning package. Set aside
  2. In a small bowl combine the cream cheese with the can of chiles.
  3. Chop your first 4 tomatoes to bite size pieces. in a small bowl combine the olive oil, tomatoes, red onions, jalapeno, parsley, garlic and lime juice. Set aside
  4. Chop your 2 medium tomatoes into bite size pieces..You are ready to layer your dip. Start by spreading the refried bean mixture on the bottom of a 9x13 pan. Layer the cream cheese chiles mixture on top of the refried bean mixture. Next layer the pico de gallo on top of the cream cheese mixture.
  5. Layer your drained black olives, tomatoes, green onions, and cheddar cheese and top off with sour cream in the middle of the dip.
  6. Place your tortilla chips on a cookie sheet, pre heat the oven to 300 degrees, bake chips for about 6 minutes..
  7. Serve your dip with the warm chips! Enjoy!!

Printable Recipe Card

About FRESH PICO DE GALLO MEXICAN DIP FOR YOUR CROWD

Course/Dish: Dips Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: Mexican
Other Tag: Quick & Easy




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