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
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.
Mexican Dip Always Wins
My boys love dips of all kinds and when easy appetizers are on the menu this Baked Layered Tex Mex 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.
Tips for Making this Easy Layered Dip
This dip is designed to be easy. Just a few pointers:
- 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 may use any level of heat you like for the salsa layer in this dip. Use mild, medium or hot.
- For ease of preparation, you may 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 fixin's.
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Helpful Kitchen Items:
Baked Layered Tex Mex Dip
Servings: 30 servings
Calories: 75kcal
Ingredients
- 1 8 oz block softened cream cheese
- ½ cup mild, medium or hot chunky tomato salsa your preference
- 2 cups shredded Mexican cheese blend, colby-jack or monterey jack cheese divided use
- ¾ cup prepared roasted tomatilla salsa
- 2 cups chili with beans
- tortilla chips for dipping
- chopped green onions for garnishing
Instructions
- 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 ¾ 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 ⅓ of the remaining shredded cheese.
- Spread the tomatilla salsa over the cream cheese. Sprinkle with ⅓ of the remaining shredded cheese.
- Spread the chili over the tomatilla layer, and sprinkle the last ⅓ 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.
Notes
Leftover or a quality canned chili and prepared tomatilla salsa can be purchased to make the preparation of this dip a cinch.
Nutrition
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
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My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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Anonymous
Thanks for sharing! Can't wait to try this!!