Make-Ahead Mexican Layer Dip

15 min

9 1/2 cups

Ingredients

  • 1 recipe prepared Black Bean dip
  • 1 can (19 oz /540 ml) beans (black kidney, white kidney or pinto), drained and rinsed
  • 3 tbsp Guacamole Dip Mix or Poco Picante Salsa Mix
  • 1 tbsp lime or lemon juice
  • 1 cup cold water
  • 1 recipe prepared Nacho Cheese Dip or CCB Dip
  • 3 tbsp Nacho Cheese Dip Mix
  • 1⁄2 cup sour cream
  • 1⁄2 cup cream cheese
  • 1⁄2 cup grated cheddar cheese
  • 3 tbsp CCB Dip Mix
  • 1 cup sour cream, or yogurt
  • 1 cup light mayonnaise
  • 1 recipe prepared Guacamole recipe
  • 2 ripe avocados
  • 3 tbsp Guacamole Dip Mix
  • lime juice, optional
  • 1 recipe prepared Poco Picante Salsa
  • 2 tbsp Poco Picante Salsa Mix
  • 1 cup diced tomatoes
  • 1 tsp lime juice, optional
  • cilantro, optional
  • 1 1⁄2 cups grated cheese
  • 1⁄2 cup green onions
  • 1⁄4 cup chopped pitted black olives
  • 1 cup shredded lettuce, optional

Preparation

  1. Spread Black Bean Dip in bottom of a large bowl that will hold at least 10 cups. Using a low, wide bowl will make it easy to dip through all the layers.
  2. Using a spoon, dollop Nacho Cheese Dip overtop, then spread out. Repeat with Guacamole, and then finish with Poco Picante Salsa.
  3. Starting at outside, garnish with concentric rings of cheese, onions, and olives. Scatter lettuce overtop, if desired. Cover and refrigerate until ready to serve. For best results, bring to room temperature before serving.

Nutritional Information

Per serving(3 tbsp): Calories 60, Fat 6 g (Saturated 2 g, 0 0 g), Cholesterol 10 mg, Sodium 120 mg, Carbohydrate 4 g (Fiber 1 g, Sugars 1 g), Protein 2 g.

Tips

Get ahead of the game and prep all the dip layers 1–2 days before assembling. Follow the recipe on the back of each jar—you’ll need black beans, diced tomatoes, lime, avocado, sour cream, cream cheese, and grated cheddar cheese.