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Mexican Layered Dip For a Crowd

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Mexican Layered Dip for a Crowd
2008-07-25 Appetizer
5 74

Layers of Chorizo sausage, refried beans, sour cream, tomatoes, lettuce, & shredded cheeses are included in this dip. Serve with multi-colored chips.

  • Servings: 12


1 lb Chorizo
1× 12 oz can Spicy Refried Beans
1× 16 oz Carton Sour Cream
1× 14 oz can Diced Tomatoes With Green Chilies
Chopped Iceberg Lettuce
1 bag Shredded Monterey Jack Cheese
1 bag Shredded Cheddar Cheese
Multi-colored Tortilla Chips


Cook Chorizo in skillet on medium heat until done, breaking it up as it cooks. Remove from skillet and drain on paper towel. Smooth refried beans onto a platter, forming a circle or oval depending on the shape of the platter. Leave enough room at the edges for your chips.

Top the beans with sour cream and smooth this layer with a metal spatula. Drain can of tomatoes well and sprinkle them on top of sour cream. Top the tomato layer with the cooked Chorizo. Sprinkle lettuce on top of the layers. Top the lettuce with the jack and the cheddar cheese.

Use multi-colored tortilla chips for a colorful effect. Place them around the outer edge of the dip. Refrigerate until serving time.

Helpful Tips:

Suggestions: Add Guacamole as one of the layers. Use Hamburger instead of Chorizo. Top with black olive slices.