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1, 2, 3 Mexican Dip Recipe

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This recipe for 1, 2, 3 Mexican Dip is from Treasured Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 16 oz. can refried beans
1 1/2 c. medium salsa
1 tsp. chili powder
1 tsp. ground cumin
3/4 tsp dried oregano
3/4 c. sour cream
1/2 c. mayonnaise
1/4 cup finely chopped red onion
1/3 cup chopped fresh cilantro
1 tsp. onion powder
1 small red bell pepper, seeded and chopped
1 c. shredded Mexican cheese
1 fresh jalapeņo chile, cut into rounds
Tortilla chips for serving
Directions:
Directions:
Combine the refried beans, 1/4 of the salsa, chili powder, cumin, and oregano in a medium bowl. Spread evenly over the bottom of an 8x8x2 glass baking dish.

Combine the sour cream, mayo, red onion, cilantro, and onion powder in a small bowl. Spread over the top of the bean layer.

Combine the bell pepper and the remaining 1 1/4 cups salsa in a small bowl. Gently spread over the sour cream layer, being careful not to mix the layers. Top with the shredded cheese and jalapeņo rounds. Refrigerate for at least 1 hour, then serve with the tortilla chips.
Number Of Servings:
Number Of Servings:
n/a
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
I like to use a medium or hot chunky salsa just to add more texture to the dip. I also recommend getting a sturdy chip that can stand up to all the layers. You want to make sure to taste all of the dip with each bite!

 

 

 

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