7 Layer Mexican Dip Recipe
We've jazzed up the classic version using crispy bacon, corn, crumbled Mexican cotija cheese and real guacamole.
Ingredients
QUICK GUACAMOLE:
- 3 large avocados (pitted, peeled & cored)
- ¼ cup sour cream
- 1 tablespoon lime juice
- salt and pepper
DIP LAYERS:
- One 30-ounce can refried beans
- 1½ cups sour cream
- quick guacamole (recipe above)
- 2 cups chopped Roma tomato
- 10 sliced cooked bacon
- 1 large ear of corn (shucked), kernels cut off of the cob
- 1 cup crumbled Cotija cheese (or Queso Fresco)
- tortilla chips, for dipping
Instructions
- Prepare a simple guacamole. In a medium bowl, mash the avocados and stir in ¼ cup sour cream and lime juice.
- Assemble the dip: Spray a 9x13-inch dish lightly with nonstick spray. Spread the refried beans in the bottom of the dish. Add the sour cream on top and spread to cover. Spoon the guacamole on top of the sour cream and gently spread it to the edges to cover the sour cream. Sprinkle the tomato over. Crumble the bacon over the tomato. Layer the corn and cheese. Cover the dip with plastic wrap and refrigerate until ready to serve. Serve with tortilla chips.
Notes
- For easy clean-up, cook your bacon in the oven. Preheat the oven to 400 degrees F. Line a large, rimmed baking sheet with foil and place a rack on top. Spray the rack with nonstick spray. Lay the bacon slices on the rack. Bake for 15 to 20 minutes, depending on the thickness of your bacon, until the bacon is crisp.
Nutrition
Serving: 1servingCalories: 249kcalCarbohydrates: 18gProtein: 8gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.002gCholesterol: 32mgSodium: 630mgPotassium: 425mgFiber: 7gSugar: 5gVitamin A: 746IUVitamin C: 12mgCalcium: 129mgIron: 1mg
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