7 Layer Mexican Dip Recipes

Add in green chilies and jalapeno peppers to make it spicy, or replace them with olives for a mild but distinct flavor. You can take out the ingredients that you don't like and substitute them with those you do. You can also add some diced sausages to it.

The great thing about this baked dip is that it is really healthy and filling. The beans and cheese are good sources of protein, olives, with antioxidants and the salsa is plenty of lycopene.

Ingredients

• 1 (16 oz.) can, fat-free re-fried beans
• ¼ cup, sliced green onions
• 1 (4 oz.) can, diced green chilies
• ½ cup, sliced black olives
• 1 cup, non-fat sour cream
• 1 cup, shredded low-fat Monterey Jack cheese
• 1 tablespoon, taco seasoning mix
• 1 cup, diced tomatoes
• 1 cup, homemade guacamole or store-bought

Directions
Combine the beans and chilies in a food processor, and pulse for a short while. Alternately, you could use some homemade black bean dip, which works really well too. Spread out this mixture in a 10-inch pie plate. In a bowl, combine the sour cream and taco seasoning mix, and stir until well-blended. Taste and check if you want a stronger flavor.

This becomes the second layer, and goes over the bean mixture. Next, goes on a layer of guacamole, followed by a layer of the diced tomatoes, cheese, black olives, and green onions each. Your dish is now ready to be served.

Ingredients

• 1 (15 ounce) can, black beans, drained well
• ¼ cup, finely chopped cilantro
• ½ cup, salsa, your choice
• 1 jalapeno or red chili pepper (seeded and finely chopped)
• 2 tablespoons, finely chopped fresh cilantro
• ¼ cup, red onion (finely chopped)
• 1 cup, (8 ounces) sour cream

• 1 (15 ounce) can pitted black olives, drained and halved
• 2 ripe avocados, peeled, pitted and chopped
• 2 Roma tomatoes, chopped
• 1 cup, cheddar and/or mozzarella cheese

Directions
Combine the black beans, salsa, and 2 tablespoons of cilantro together in a small bowl. Next, empty this mixture into a rimmed platter and even it out into a single layer. Over it, spread out a layer of sour cream, maintaining all the layers.

Coat the sour cream with a layer of avocados, followed by a layer each of cheese, tomatoes, olives, and red onion. If you like, you can top it off with a layer of jalapeno. Over your dip, sprinkle the remaining cilantro. Serve this luscious dip with tortilla chips, pita wedges or use it as a salad dressing.

Ingredients

• 3 cups, shredded iceberg lettuce
• 1-2 cups, shredded cheddar cheese
• 1 (16 oz.) can, vegetarian re-fried beans
• 1 tablespoon, mild chili powder
• 1½ cups, prepared salsa
• 8 oz. low-fat cream cheese
• 1 cup, prepared guacamole
• sliced black olives for garnish

Directions
To prepare the base of your dip, open out and spread the lettuce leaves in a single layer in a deep pie plate or any other serving bowl. Next, heat the beans on high for 20 seconds in the microwave and spread then in a single layer over the lettuce.

Cover the beans with a layer of salsa, and then, one of guacamole. In a small bowl, combine the cream cheese and chili powder and spread it in a layer over the guacamole. Drizzle this layer with cheddar cheese, and garnish with sliced black olives. Serve with tortilla chips.