Mexican 5-Layer Dip

Made with layers of refried beans, guacamole, seasoned sour cream, cheese, and fresh cherry tomatoes. This vegetarian no-bake dip is incredibly easy to prep and is just as perfect for a summer BBQ as it is fall football food. No cooking required!

Course Appetizers

Cuisine American

Diet Vegetarian

Recipe Type Dips, Football Food, Garden Harvest, Memorial Day, New Year's Eve, No-Cook, Party, Served Cold, Summer

Skill Level Easy

Prep Time 10

Total Time 10

Servings

Calories 269kcal

Author Angela G.

Equipment

round serving platter

Ingredients

1 cup sour cream
1 taco seasoning packet
15 oz refried beans
1 cup guacamole
1 cup fiesta cheese
1 cup diced cherry tomatoes
2 tablespoon chopped cilantro (optional garnish)

Serve with

12 oz tortilla chips

Instructions

Season sour cream. In a bowl add the sour cream and taco seasoning. Mix until combined. Set aside.
Layer dip. To your serving dish add the refried beans.
Top with sour cream mixture. Top with the guacamole. Top with the cheese. Top with the cherry tomatoes. Finish with the cilantro.
Serve. Serve immediately or chill then serve. Offer a bowl of tortilla chips for dipping.

Notes

Feel free to add layers of pico de gallo, corn, salsa, chicken or beef, or black olives if desired!
Try serving in a trifle bowl if adding additional layers.

Nutrition