fresh pico de gallo mexican dip for your crowd

Name: Fresh Pico De Gallo Mexican Dip For Your Crowd
Prep time: 1 h
Yield: 16
Cuisine: Mexican
Ingredients: 2 can(s) refried beans with chiles (16 oz each); 1 box(es) cream cheese, room temp (8 oz); 1 can(s) chopped green chiles, drained (4 oz); 1 package(s) taco seasoning; 1 can(s) sliced black olives, drained (3.8 oz); 4 medium tomatoes; 4 stalk(s) green onion; 2 cup(s) shredded cheddar cheese; 1 cup(s) sour cream; 1 bag(s) your favorite tortilla chips; 1 medium red onion, minced; 2 tablespoon(s) olive oil, extra virgin; 1/2 small jalapeno pepper seeded and minced; 1/2 cup(s) fresh parsley, chopped; 1/2 medium lime; 1 tablespoon(s) minced garlic; 1 teaspoon(s) salt; 1 teaspoon(s) pepper; 2 medium tomatoes

(14 ratings)

review

Blue Ribbon Recipe by

jannette dellanos-poland

@JDP

ISLAMORADA, FL

This recipe is my version of the Mexican layer dip, BUT I make it with my fresh homemade pico de gallo! It has been a huge success at my Cinco De Mayo annual parties. It's simple, affordable, and with an extra twist... Delicious!

Blue Ribbon Recipe

This is a fantastic layered dip with a fresh pico de gallo right in the center of it. Homemade pico adds a fresh pop of flavor that gives this a Tex-Mex vibe. The beans on the bottom are mixed with taco season for texture and flavor. Mixing cream cheese with chopped chilies gives the creamy layer flavor. A delicious dip for a taco bar or any large gathering. Guacamole would be great with this too. We piped the sour cream on top so it would be even for optimal dipping.

— The Test Kitchen @kitchencrew

(14 ratings)

yield 16 serving(s)

prep time 1 Hr

method No-Cook or Other

Ingredients For fresh pico de gallo mexican dip for your crowd

2 can

refried beans with chiles (16 oz each)
1 box

cream cheese, room temp (8 oz)
1 can

chopped green chiles, drained (4 oz)
1 pkg

taco seasoning
1 can

sliced black olives, drained (3.8 oz)
4 md

tomatoes
4 stalk

green onion
2 c

shredded cheddar cheese
1 c

sour cream
1 bag

your favorite tortilla chips
1 md

red onion, minced
2 Tbsp

olive oil, extra virgin
1/2 sm

jalapeno pepper seeded and minced
1/2 c

fresh parsley, chopped
1/2 md

lime
1 Tbsp

minced garlic
1 tsp

salt
1 tsp

pepper
2 md

tomatoes

How To Make fresh pico de gallo mexican dip for your crowd

1
In a large bowl, combine the 2 cans of refried beans with the taco seasoning package. Set aside

2
In a small bowl, combine the cream cheese with the can of chiles.
3
Chop your first 4 tomatoes into bite-size pieces. In a small bowl, combine the olive oil, tomatoes, red onions, jalapeno, parsley, garlic, and lime juice. Set aside
4
Chop your 2 medium tomatoes into bite-size pieces.
5
You are ready to layer your dip. Start by spreading the refried bean mixture on the bottom of a 9x13 pan.
6
Layer the cream cheese chiles mixture on top of the refried bean mixture.
7
Next layer the pico de gallo on top of the cream cheese mixture.
8
Layer your drained black olives, tomatoes, green onions, and cheddar cheese, and top off with sour cream in the middle of the dip.
9
Place your tortilla chips on a cookie sheet. Preheat the oven to 300 degrees and bake chips for about 6 minutes.
10
Serve your dip with warm chips. Enjoy!!
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