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Baked Layered Tex Mex Dip

This Baked Layered Tex Mex Dip features layers of rich chili, shredded cheese, cream cheese and salsa. The layers are assembled then baked together until it’s warm and gooey. Serve it with plenty of tortilla chips for dipping and watch it disappear.
Baked Layered Tex Mex Dip

Baked Layered Tex Mex Dip

In my years of entertaining, I’ve often noticed, at parties, people seem to love lingering around the chips and dips.  No doubt, many otherwise awkward conversations have started more easily around the appetizer table, when people are sharing and enjoying food from the same dish.  For that reason, I think appetizers are a very important  start to any gathering, formal or informal.
Baked Layered Tex Mex Dip

Easy Baked Layered Tex Mex Dip Recipe

My boys love dips of all kinds and when easy appetizers are on the menu this dip will fit the bill. I’m sure you’re like me, you’ve probably made the the chilled variation of layered Taco Dip many times. This baked variation is a little different but, in a tasty way. Bake it until bubbly, then serve it hot with lots of tortilla chips for dipping. It’s a sure fire hit.

Step-by-step preparation images and ingredients for Layered Tex Mex Dip

How to Make the BEST Baked Layered Tex Mex Dip Recipe

This dip is designed to be easy. Just a few pointers:

  • Ingredients you’ll need to make Baked Layered Tex Mex Dip: Chili with beans, cream cheese, salsa, salsa verde or tomatilla salsa, shredded Mexican blend of cheese or colby jack cheese and green onions.
  • Kitchen tools you’ll need: Medium bowl, hand mixer, measuring cups and spoons, cheese grater, sharp knife and cutting board and 2 quart baking dish or skillet.
  • For this dip, cream cheese is mixed with chunky salsa and then layered with roasted tomatilla salsa, lots of shredded cheese, and rich smoky chili beans. You can use your favorite brand of chili or leftover chili that you’ve made. You’ll need around 2 cups total.
  • You can use any level of heat you like for the salsa layer in this dip. Use your favorite brand of mild, medium or hot salsa. Chunky works best.
  • For ease of preparation, you can use a quality prepared chili with beans or homemade, it’s your choice.
  • This dip can be fully assembled in advance, covered and chilled. It’s then ready to bake just before serving.
  • Serve it with sour cream, guacamole and pico de gallo or any of your favorite taco fixings. Also with tortilla chips, scoops, potato chips or crackers.
  • Store Baked Layered Tex Mex Dip chilled in the refrigerator for up to 3 days. Reheat in a 350°F oven until heated through or in the microwave in single servings.
Baked Layered Tex Mex Dip

More Easy Dip Recipes to Make

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Baked Layered Tex Mex Dip

Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Appetizer
Cuisine: American, Mexican Inspired
Keyword: baked-mexican-dip, layered-tex-mex-dip
Servings: 30 servings
Calories: 75kcal
Author: Melissa Sperka


  • 1 8 oz block softened cream cheese
  • 1/2 cup mild, medium or hot chunky tomato salsa your preference
  • 2 cups shredded Mexican cheese blend, colby-jack or monterey jack cheese divided use
  • 3/4 cup prepared roasted tomatilla salsa
  • 2 cups chili with beans
  • tortilla chips for dipping
  • chopped green onions for garnishing


  • Preheat the oven to 375°F. Spray a 2 quart baking dish with cooking spray and set aside.
  • In a medium size mixing bowl, using an electric mixer, whip together the softened cream cheese and tomato salsa until the cream cheese is smooth. About 2 minutes.
  • Mix in 3/4 cup of the shredded cheese. Mix together by hand just until blended. Pour the cream cheese mixture into the bottom of the baking dish. Sprinkle with 1/3 of the remaining shredded cheese.
  • Spread the tomatilla salsa over the cream cheese. Sprinkle with 1/3 of the remaining shredded cheese.
  • Spread the chili over the tomatilla layer, and sprinkle the last 1/3 of the shredded cheese on top.
  • Place into the oven and bake for 30-35 minutes or until bubbly.
  • Remove from the oven and sprinkle chopped scallions on top for garnish.
  • Serve immediately with tortilla chips.


Leftover or a quality canned chili and prepared tomatilla salsa can be purchased to make the preparation of this dip a cinch. 


Serving: 1serving | Calories: 75kcal | Carbohydrates: 3g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 18mg | Sodium: 225mg | Potassium: 92mg | Fiber: 1g | Sugar: 1g | Vitamin A: 172IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!


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