Mexican 5 Layer Dip Recipe

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!

Servings people

Prep Time 20

Total Time 20

Equipment

cutting board
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

*NOTE: It's important to core the roma tomatoes (AKA remove all the seeds and juicy parts) before dicing and using in this recipe. That way, the dip won't become super liquid-y! You will need about 4 large roma tomatoes total for this recipe.

Calories: 151kcal

Course: Appetizer, Snack

Cuisine: Mexican

Diet: Gluten Free, Vegetarian

Keyword: Appetizers, Cheese, Dip, Greek Yogurt, Guacamole, High Fiber, High Protein, Mexican, Refried Beans, Snack, Tomatoes

Nutrition