This is a recipe that most of you have made at one time, seen on Pinterest or been to a party where it was served. Well, I made it last week as a special favor to some folks who were visiting from out of town.
Layered Mexican Dip with Pico de Gallo
Note, that I said – special request. I rarely, if ever make this crazy, good dip. Honestly, I have a love/hate relationship with it. Yes, I do LOVE it and could grab a bag of chips and just go to town! Instead, I don’t keep the ingredients in my house because I don’t need the calories and would not be able to help myself if I had easy access to everything. Dang y’all, I’m trying to be strong here.
Dip with Pico de Gallo
Then again, when push comes to shove, I try to freshen it up a little by topping it off with homemade Pico de Gallo. I feel like the ripe, juicy tomatoes, crunchy onions, and herbs lighten up the layers of the beans and sour cream. Of course, this just might be my twisted way of convincing myself that I’m eating something healthy!
Layered Mexican Dip
Layered Mexican Dip with Pico de Gallo

Pico de Gallo
1 cup cilantro – chopped
2 limes – juiced
2 jalapeños – seeded and chopped
1 red onion – chopped
4-5 ripe tomatoes – chopped
1 tablespoon salt

  • Mix all ingredients together in a medium size bowl. Taste and adjust seasonings. Set aside.

Layered Mexican Dip

2 cups sour cream
1 package taco seasoning mix
2 cans – 15 ounce, low sodium refried beans
3 cups guacamole – homemade or store bought
2 cups shredded cheddar cheese
homemade pico de gallo
  • Mix together sour cream and taco seasoning. Set aside.
  • In a 9 X 13 inch pan, layer refried beans. Layer guacamole evenly over beans.
  • Spread sour cream mixture over guacamole layer, then sprinkle over cheese.
  • Spoon homemade pico de gallo over all layers. Cover with plastic wrap and refrigerate.
  • Serve with taco chips.
Layered Mexican Dip with Pico de Gallo