This Mexican 5 Layer Dip recipe is about to become your new party favorite! It’s a no-bake, flavor-packed wonder that comes together in under 20 minutes. We’re also swapping out sour cream for greek yogurt, to make this a bit healthier and higher in protein. Layer on some fiber-rich refried beans, homemade guacamole, shredded cheddar and diced tomatoes for a crowd-pleasing dip, best enjoyed with tortilla chips!
It’s almost the 4th of July which means it’s like the second best food-oriented holiday of the year! I know a lot of us lean into the American classics like burgers and hot dogs, but it’s also a good time to whip out the dips. This Mexican 5 Layer Dip recipe is the perfect easy thing to make for a crowd and you don’t even have to turn your oven on, so it’s really a win-win!
I’m sure you’ve had a Mexican-inspired layer dip before…whether it had 5 or 7 layers. They’re widely available at grocery stores, but homemade will ALWAYS be better and honestly, might even be cheaper! Plus, all you need is about 20 minutes and a little bit of chopping therapy. It’s so fun and satisfying to assemble and when presented in a glass dish, makes for a ~dramatic~ and eye-catching addition to your summer BBQ!
Also, I love that this Mexican 5 Layer Dip recipe is actually sneakily nutritious! It’s traditionally made with sour cream, but we’re using greek yogurt for added protein and probiotics. Paired with the fiber-rich black beans and avocados, this makes for quite a balanced and filling snack. In fact, each serving has 7g of protein and 5g of fiber! Just another reason for you to try it 😉
Why You’ll Love this Healthier Mexican 5 Layer Dip Recipe
- It’s a quick, no-cook recipe that’s perfect for hosting or bringing to a summer BBQ!
- This is a slightly healthier version, made with greek yogurt instead of sour cream.
- Each serving is rich with 7g of protein and 5g of fiber, for a balanced snack.
- It’s naturally gluten free and vegetarian!
- Each bite is full of Mexican-inspired flavor and a variety of textures.
What You Need to Make this Healthy 5 Layer Dip Recipe
For the 1st Layer:
- Refried Beans: I believe that refried pinto beans are more traditional, but I prefer to use refried black beans! Cans of these are widely accessible in most grocery stores, located near the normal beans, but feel free to make homemade if you’re ambitious. This adds a lovely amount of plant-based protein and fiber to the dip!
For the 2nd Layer:
**This layer is a homemade guacamole, which is quite simple to make but if you prefer not to buy all the ingredients for it you can certainly substitute about 1.25-1.5 cups of store-bought guacamole**
- Avocados: You will need about 2 medium hass avocados that are nice and ripe!
- Roma Tomatoes: Be sure to core the tomatoes (AKA remove all the seeds and liquid-y parts) before adding into the guacamole.
- Red Onion: For that sharp bite!
- Cilantro: For a fresh, herbal note and that quintessential guacamole flavor.
- Jalapeño: Totally optional, but adds some depth of flavor. I personally remove the seeds but you can keep them in if you like things spicy!
- Lime: Juice from about 1/2-1 lime (I do a full lime because I love acidity haha). This also slows down the avocado from browning!
- Kosher Salt: Be generous here, as it enhances all the other flavors.
For the 3rd Layer:
- Greek Yogurt: Traditionally, a 5 or 7 layer dip uses sour cream but to keep it a bit healthier and higher in protein, we’re using full-fat plain greek yogurt or skyr. I like using a really thick one here, such as Fage 5%.
- Lime: To add some tang and also thin out the greek yogurt a bit.
- Chili Powder, Cumin, Garlic Powder, Smoked Paprika, Oregano, Cayenne, Kosher Salt & Black Pepper: Load the greek yogurt up with this homemade taco seasoning and feel free to add as much or as little cayenne as you like. In a pinch you can substitute about 1-1.5 tbsp of store-bought taco seasoning.
For the 4th Layer:
- Sharp Cheddar Cheese: I prefer to use orange cheddar for the color contrast, and freshly shred it myself but this will work with whatever you want! A Mexican-blend cheese would also be great here.
For the 5th Layer:
- Roma Tomatoes: Finish it off with some diced roma tomatoes (cored first so they’re not too liquid-y). You can also substitute pico, but I would definitely recommend draining off the liquid.
- Jalapeño: Optional, but adds some nice color to the top of this Mexican 5 Layer Dip.
How To Make this Mexican 5 Layer Dip Recipe
Prepare the Homemade Guacamole:
First, add all of the homemade guacamole ingredients to a medium bowl and use a fork to mash until combined and smooth. For purposes of this recipe, it’s better to have the guacamole very smooth and not chunky. If you prefer to use store-bought guacamole, simply substitute about 1 ¼ cups.
Mix together Greek Yogurt & Taco Seasonings:
In another medium bowl, add all of the ingredients for the greek yogurt layer. Stir until combined, then taste and adjust the amount of salt, cayenne and lime juice as needed.
Assemble Mexican 5 Layer Dip & Enjoy:
Pick a dish that’s about 8-9″ (circular or square) for a thinner dip, or utilize a 1.5qt dish (about 7.5″ diameter) for a thicker dip like shown in the photos. First, add a layer of refried beans, followed by the guacamole, seasoned greek yogurt, shredded cheddar cheese, diced tomatoes and jalapeños. Enjoy fresh with some tortilla chips, or let it sit in the fridge, covered, to allow the flavors to meld together further. Enjoy!
What’s the Difference Between Mexican 5 Layer Dip and 7 Layer Dip?
Mexican 5 Layer Dip and 7 Layer Dip are quite similar, and I’m really not sure how they became two separate things but alas here we are! A 7 Layer Dip just has a few more toppings, such as black olives and sometimes shredded iceberg lettuce. However, they both have the same core components — refried beans, guacamole, seasoned sour cream (or in this case, greek yogurt), tomatoes/pico and shredded cheese! Feel free to customize this recipe by adding whatever toppings suit your fancy 🙂
What Type of Dish Should I Use for this Mexican 5 Layer Dip Recipe?
If you really want this Mexican 5 Layer Dip to catch people’s eye, I recommend assembling it in a clear glass dish so that you can see all the distinct layers. For a thinner dip that’s easier for people to dig into, use a 9″ circular or square dish. A deep pie dish also works great here! For a thicker dip with more defined layers (like what’s show in the photos and videos), you can use a 1.5qt glass bowl (about 7.5″ diameter).
Substitution FAQs:
- Can I make this 5 layer dip recipe dairy free? You could make this recipe dairy free by substituting your favorite thick, greek-style non-dairy yogurt (such as Siggi’s plant-based) or a non-dairy sour cream alternative. Then, swap in some dairy-free shredded cheese.
- Can I use store-bought guacamole instead? Yes of course! I am obsessed with my homemade guacamole, so that’s what I chose to use in this 5 layer dip, but for added convenience you can substitute about 1.25-1.5 cups of store-bought.
- Can I use pico or salsa instead of diced tomatoes? Technically yes, but it will make your dip more liquid-y so it’s best enjoyed right after assembling. There’s already enough flavor in the other layers that you don’t really need pico or salsa!
- Is it okay to use low-fat/non-fat Greek Yogurt? This will work, but the taste will be noticeably more tangy and less rich and creamy. I personally don’t enjoy low-fat and non-fat greek yogurt.
How Should I Store Leftover Mexican Five Layer Dip?
You can store leftover Mexican 5 Layer Dip in the fridge (covered with plastic wrap or a lid) for up to 4 days. Some of the layers may get slightly water-y towards the end, so it’s best enjoyed within the first few days.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Snack Recipes?
- Philly Cheesesteak Sliders
- Healthy Buffalo Chicken Dip
- Cheesy Stuffed Garlic Bread Rolls
- Jalapeno Popper Chicken Casserole
- Honeynut Squash Hummus
- Savory Zucchini Cornbread Loaf
Mexican 5 Layer Dip Recipe
Equipment
- 2 medium bowls
- fork
- spatula
- 8-9" dish
- cheese grater
- can opener
Ingredients
For the Refried Bean Layer:
- 1 can refried black or pinto beans (16oz)
For the Guacamole Layer (OR sub 1 ¼ cups store-bought):
- 2 medium avocados pitted & cubed
- ⅓ cup finely diced roma tomato *
- 3 tbsp finely diced red onion
- 2 tbsp chopped cilantro
- ½ small jalapeño seeded & finely diced (optional)
- juice from 1 small lime
- kosher salt to taste
For the Greek Yogurt Layer:
- 1 cup full-fat plain greek yogurt or skyr or sour cream
- juice from ½ lime
- ½ tbsp chili powder
- ½ tsp cumin
- ½ tsp garlic powder
- ¼ tsp smoked paprika
- ¼ tsp oregano
- ¼ tsp kosher salt
- ¼ tsp black pepper
- cayenne optional, for extra heat
For the Cheese Layer:
- 1 cup shredded sharp cheddar cheese (about 3oz)
For the Tomato Layer:
- 1 cup diced roma tomato *
- ½ small jalapeño seeded & finely diced (optional, for color)
Instructions
- Add all of the homemade guacamole ingredients to a medium bowl and use a fork to mash until combined and smooth. If you prefer to use store-bought guacamole, simply substitute about 1 ¼ cups.2 medium avocados, ⅓ cup finely diced roma tomato, 3 tbsp finely diced red onion, 2 tbsp chopped cilantro, ½ small jalapeño, juice from 1 small lime, kosher salt
- In another medium bowl, add all of the ingredients for the greek yogurt layer. Stir until combined, then taste and adjust the amount of salt, cayenne and lime juice as needed.1 cup full-fat plain greek yogurt or skyr, juice from ½ lime, ½ tbsp chili powder, ½ tsp cumin, ½ tsp garlic powder, ¼ tsp smoked paprika, ¼ tsp oregano, ¼ tsp kosher salt, ¼ tsp black pepper, cayenne
- Pick a dish that's about 8-9" (circular or square) for a thinner dip, or utilize a 1.5qt dish (about 7.5" diameter) for a thicker dip like shown in the photos. First, add a layer of refried beans, followed by the guacamole, seasoned greek yogurt, shredded cheddar cheese, diced tomatoes and jalapeños.1 can refried black or pinto beans, 1 cup shredded sharp cheddar cheese, 1 cup diced roma tomato, ½ small jalapeño
- Enjoy fresh with some tortilla chips, or let it sit in the fridge, covered, to allow the flavors to meld together further. Enjoy!
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.