Warm Mexican Layer Dip

Debbie Reid


A jazzed-up version of a standard Mexican layer dip. This one includes pablano pepper, jalapeno pepper and chorizo, adding great layers of flavor!


★★★★★ 1 vote

6 - 8
15 Min
20 Min


  • 1 Tbsp
    olive oil
  • 1/2 c
    chopped sweet onion
  • 1
    pablano pepper, seeds and veins removed, chopped
  • 1
    jalapeno pepper, seeds and veins removed, chopped
  • 1 clove
    garlic, minced
  • 8 oz
    fresh mexican chorizo, casing removed
  • 8 oz
    cream cheese, softened
  • 1/3 c
    refried beans
  • 1/4 c
    picante sauce
  • 1 c
    four cheese mexican blend cheese, shredded
  • 2
    scallions, green portion only, chopped

How to Make Warm Mexican Layer Dip


  1. Preheat oven to 400 degrees.
  2. Heat olive oil in a large skillet over medium heat. Add onion, pablano pepper, jalapeno pepper and garlic, and cook until they begin to soften, approximately 5 minutes. Add chorizo and continue cooking until chorizo is cooked through, approximately 5 minutes. Drain well, set aside.
  3. In a 9-inch pie plate, evenly spread out the cream cheese. Top with the refried beans, spreading out to within 1/4-inch of the edge of the cream cheese layer. Top evenly with the picante sauce, reserved chorizo mixture, and the Mexican cheese blend.
  4. Bake in preheated oven for 15 - 20 minutes until heated through and bubbly around the edges. Top with scallions. Serve with tortilla chips and enjoy!

Printable Recipe Card

About Warm Mexican Layer Dip

Course/Dish: Other Snacks
Main Ingredient: Dairy
Regional Style: Mexican
Collection: Fiesta Time!

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