The Best Easy Mexican Layered Dip Recipe with Tostitos Chips

This easy Mexican layered Tostito dip recipe is deliciously beyond your basic bean dip.

You may have enjoyed different types of cheesy refried beans dip recipes at Super Bowl parties. They are typically a huge hit because most people love slow cooker queso deliciousness. This recipe involves cooler ingredients for warmer weather and does not require cooking. But there are substitutions and ways to make it ready for fall football season as well.

Read on and then print off the recipe card and get “non”- cooking this recipe yourself!

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Hot Days Need Cool Dips

This easy dip really is a perfect appetizer for warm weather entertaining. Whether you have a special occasion involving a few friends or are entertaining a crowd, this simple recipe is sure to become a crowd favorite.

This Tostito dip recipe calls for fairly simple ingredients you can find at any grocery store. And since it is not a hot dip, like a delicious buffalo chicken dip with that melty cream cheese mixture, you can serve it at room temperature.

It doesn’t require any cooking so you won’t heat up your kitchen. Just layer the ingredients on a serving dish and you are in first place in the summertime entertaining race.

I specifically call for Tostitos Scoops chips to serve with this recipe because they are firm and designed to scoop deep dips like this one. You can also use regular corn chips, but you can’t get as much dip on the chip.

Ingredients in Mexican Layered Tostito Dip Recipe

All of the ingredients for this layered dip are readily available in your grocery store.

Here is the rundown of the simple ingredients.

For the Guacamole:

• 3 ripe avocados
• 10 grape or cherry tomatoes
• 2 – 3 Tbsp finely diced fresh jalapeno or green chilies
• ¼ cup finely diced red onions
• 1 ½ tsp cumin
• ½ lime, juiced
• 1 Tbsp finely chopped fresh cilantro
• Salt and pepper

For the rest of the Tostito Dip recipe:

• 1 can (16 ounces) of vegan refried beans
• 1 pkg (1.5-ounce packet) dry enchilada sauce mix, use 3 – 4 Tbsp to taste
• 1 cup sour cream
• ¾ cup jarred salsa dip
• ½ cup Mexican blend or cheddar cheese; use pre-shredded cheese to save time
• 3 Tbsp pitted black olives
• 3 green onions
• Big Bag of Scoops or regular Tostitos Corn Chips

How to Make Mexican Layered Tostito Dip Recipe

First, you make the guacamole. Of course, you can use store-bought guacamole to save time.

Scoop avocado flesh from the skin and mash in a medium bowl. Dice the tomatoes and set aside to drain. To the avocado add jalapeno, red onion, cumin, lime juice, and cilantro and mix. Season with salt and freshly ground black pepper. Add diced tomatoes and gently stir to combine. Place plastic wrap directly onto the surface of the guacamole and refrigerate until ready to use.

In a bowl, mix the refried beans with the enchilada sauce mix.

Now you can assemble the dip.

First, spread the bean dip evenly into the middle of a large platter, pie plate, or casserole dish. About one inch deep.

Next, spoon a layer of sour cream on top and spread leaving a small border of the bean mixture showing around the edge.

Moving on, layer the guacamole in the same manner. Add a layer of salsa to the top of the guacamole and sprinkle with the cheese and olives.

Finally, garnish with chopped green onions if desired.

Place a pile of tortilla chips in a serving bowl and serve with the dip.

You can make this dip in advance, but, the best way to serve this bean dip is immediately after making it. However, it can be made two hours in advance and kept covered in the refrigerator until ready to serve. You may need to clean up any salsa leaks with a paper towel as thinner salsas have a tendency to run.

To save some time feel free to use store-bought guacamole. And you can substitute Pico de Gallo instead of salsa or use Hatch Chili Green Salsa for a little heat with a tangy flavor.

Additions and Substitutions for the Tostito Dip Recipe

Instead of hot salsa, you can use mild salsa. You can also use a can of Rotel tomatoes with green chiles instead of salsa. Just be sure to drain it before you layer it on the dip.

Feel free to substitute black beans for refried beans. You can add some salsa or pico de gallo to give them some kick and mash them a bit so they will hold up the rest of the layers of the dip.

If you prefer you can sprinkle on pepper jack cheese instead of cheddar cheese. Just a little more kick on top.

There really is no wrong way to make substitutions, but the absolute must is the layer of beans on the bottom.

It is also really good when served with low-carb or keto chips like Mr. Tortilla chips. Surprisingly good.

And you can use sliced cucumber instead of chips for a very low-calorie dip scooper!

If you are more interested in a meat mixture for the base read on!

Beef Up the Dip for Football Season

I am talking about football in the United States, but I bet folks watching soccer would love it too!

This layered dip makes a perfect game day snack especially if you add ground beef and melted cheese or nacho cheese sauce to the recipe.

Think of it as an easy layered nacho dip.

Using a cast iron or nonstick skillet cook your ground beef with dry enchilada sauce or taco seasoning. Drain the beef on paper towels and return to the skillet. Evenly layer the beef in the center of the skillet and top with the ingredients in the original Mexican layered Tostios dip recipe. (See below.)

Instead of using shredded cheese, top with a melted nacho cheese dip and garnish with olives and green onions. Serve in the skillet with the tortilla chips on the side.

What to Serve with This Tostitos Layered Dip Recipe

Fajitas definitely come to mind! Check out this recipe for the Best Beef Flank Steak Fajitas.

You can also add this appetizer to a vegetarian Fajitas Menu with this Vegetarian Fajitas recipe and tips on how to cut onions for fajitas.

Any kind of cookout or barbecue would benefit from the addition of this appetizer recipe.

Also, it is definitely a perfect game day snack for watching any kind of sports!

How to Use Leftover Mexican Layered Dip

If there is any leftover dip, use it to save time on a weeknight meal. I enjoy Taco Tuesdays and this dip is the perfect topping. Just cook up some chicken breasts and shred them. Then top with a few tablespoons of the Tostitos dip recipe and tacos are served!

You can also layer the dip in a taco shell and top with more cheese. Then quickly broil for vegetarian cheesy tacos. Serve with a salad.

A favorite of mine is to use it as a base for quesadillas. Just add a little more cheese and some grilled onions and peppers if you like and you have a cheesy, crispy delicious dinner.

Invite Friends Over for a Cool Dip on a Hot Night

This Mexican layered Tostitos dip recipe will come in handy when you want to entertain in the warmer months. It is one of the best dips to make when you don’t want to heat up your kitchen but are tired of the softened cream cheese topped with something for an appetizer.

This layered dip would also be perfect to serve for a family game night or during a movie night at home!

Cheers Y’all!

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Mexican Layered Tostito Dip Recipe

LoneStarGatherings.com

This easy no-cook dip is a perfect appetizer for warm weather entertaining.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 0 minutes mins

Total Time 40 minutes mins

Course Appetizer

Cuisine Mexican

Servings 12

Calories 237 kcal

Ingredients

  

For the Guacamole

• 3 ripe avocados
• 10 grape or cherry tomatoes
• 2 – 3 Tbsp finely diced fresh jalapeno seeds discarded
• ¼ cup finely diced red onion
• 1 ½ tsp cumin
• ½ lime juiced
• 1 Tbsp finely chopped fresh cilantro
• Salt and pepper

For the Dip

• 1 can 16 ounce vegan refried beans
• 1 pkg 1.5 ounce packet dry enchilada sauce mix, use 3 – 4 Tbsp to taste
• 1 cup sour cream
• ¾ cup salsa
• ½ cup Mexican blend or cheddar cheese shredded
• 3 Tbsp pitted black olives chopped
• 3 green onions greens chopped (Optional)
• Big Bag of Tostitos Scoops or other Corn Chips

Instructions

 

For the guacamole:

• Scoop avocado flesh from the skin and mash in a medium sized bowl. Dice the tomatoes and set aside to drain. To the avocado add jalapeno, red onion, cumin, lime juice, and cilantro and mix. Season with salt and freshly ground black pepper. Add diced tomatoes and gently stir to combine. Place plastic wrap directly on to the surface of the guacamole and refrigerate until ready to use.

For the Dip:

• In a bowl, mix the refried beans with the enchilada sauce mix.
• To make the dip, spread the bean mixture evenly into the middle of a large platter (12 x 12 inch or larger dish). About one inch deep. Spoon the guacamole on top and spread leaving a small border of the bean mixture showing around the edge. Next, layer the sour cream in the same manner. Top with salsa, sprinkle with the cheese and olives. Garnish with the chopped green onions.
• Place the Tostitos or tortilla chips in a bowl and serve with the dip.

Notes

Make Ahead: This dip can be made two hours in advance and kept covered in the refrigerator until ready to serve.

Note: You can use store-bought guacamole to save time. And you can substitute Pico de Gallo instead of salsa or use Hatch Chili Green Salsa for some tangy heat.

Keyword Tostito dip recipe

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