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baked layered tex-mex dip

(3 ratings)
MelissasSouthernStyleKitchen avatar
Blue Ribbon Recipe by
Melissa Sperka
@MelissasSouthernStyleKitchen
Greensboro, NC

We enjoy layered Tex-Mex dips. I'm sure you're like me, you've probably made the chilled version many times, but this dip is a little different. Cream cheese is mixed with chunky salsa and layered with roasted tomatillo salsa verde, shredded cheese, and rich southern-style chili beans. Serve it hot with lots of tortilla chips for dipping.

Blue Ribbon Recipe

This baked layered Tex-Mex dip won't win a beauty pageant, but it makes up for that in flavor. Cream cheese mixed with salsa is the base. Then tomatillo salsa verde is spread on top and we loved the flavor it adds. Next is chili. If you have leftover chili, this is a great use for that. Melted cheese in between each layer brings the dip together. A great party appetizer and for game day snacking. Have the chips ready for everyone to dig in! We served ours with tortilla chips, but corn chips would be a good option too.

— The Test Kitchen @kitchencrew
(3 ratings)
yield 8 serving(s)
prep time 10 Min
cook time 35 Min
method Bake

Ingredients For baked layered tex-mex dip

  • 8 oz
    softened Neufchatel cheese
  • 1/2 c
    mild/medium/hot salsa
  • 2 c
    four cheese Mexican cheese blend, divided
  • 2 can
    chili with beans (15 oz each)
  • 2/3 c
    tomatilla salsa verde
  • 1/4 c
    chopped scallions/green onions, for garnish
  • tortilla chips, for dipping

How To Make baked layered tex-mex dip

  • Spray a baking dish with cooking spray.
    1
    Preheat the oven to 375 degrees F. Spray a 2-quart baking dish with cooking spray and set aside.
  • Mix cream cheese and salsa.
    2
    In a medium-size mixing bowl, using a hand mixer, whip together the softened cream cheese and tomato salsa until the cream cheese is smooth. This usually takes about 2 minutes. The tomato pieces will remain chunky.
  • Stir in some of the shredded cheese.
    3
    Next, using a large spoon or spatula, mix in 3/4 cup of the shredded cheese. Mix just until blended.
  • Spread cream cheese layer into the baking dish and sprinkle with some of the cheese,
    4
    Spread the cream cheese mixture into the bottom of the baking dish. Sprinkle with 1/3 of the remaining shredded cheese.
  • Spread tomatillo salsa verde over the layer and sprinkle more cheese.
    5
    Spread the tomatillo salsa over the cream cheese and sprinkle with 1/3 of the remaining shredded cheese.
  • Spread the chili into the baking dish.
    6
    Spread the chili over the tomatillo layer.
  • Sprinkle the remaining cheese.
    7
    Sprinkle the last 1/3 of the shredded cheese on top.
  • Bake until bubbly.
    8
    Place into the oven and bake for 30-35 minutes or until bubbly.
  • Sprinkle with chopped scallions.
    9
    Remove from the oven and sprinkle chopped scallions on top for garnish. Serve with tortilla chips.
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