This Layered Mexican Dip is always a crowd-pleaser and the perfect dish to share at parties, game days or family get-togethers. With layers of refried beans, salsa, soured cream, cheddar and spring onions, it's packed with bold Mexican-inspired flavours and couldn't be easier to put together.
Whether you're serving it with crispy oven-baked sweet potato slices, oven-baked tostones, crunchy vegetable crudités or your favourite tortilla chips, this delicious dip is guaranteed to disappear quickly. It's simple to make, full of flavour and a great option when you need an easy appetiser everyone will love.
Calories in Layered Mexican Dip
This recipe serves 6 and is 150 calories per serving.
If you're looking for more recipes by calories, you'll find plenty of options grouped by calorie range here: Slimming Eats Low Calorie Recipes
If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie needs using a reliable calorie calculator. The calorie counts provided are estimates and can vary depending on the exact ingredients and portion sizes you use. Using your own calculations helps ensure you're meeting your individual needs. A calorie calculator can help you make informed choices and stay on track with your goals.
See the recipe card for full nutritional estimation.
Ingredients Notes
To make this recipe you will need the following ingredients:
- Pinto Beans: The base of the dip, creating a creamy, protein-rich layer. Be sure to drain and rinse them well before using.
- Onion and Garlic: Add plenty of savoury flavour to the homemade refried beans.
- Cumin, Paprika and Cayenne: A simple blend of spices that gives the beans a warm, smoky flavour with just a gentle kick of heat.
- Fresh Coriander: Adds freshness and a classic Mexican-inspired flavour to the beans.
- Water: Helps soften the beans as they're mashed into a smooth, creamy consistency.
- Olive Oil Spray: Just enough to soften the onion and garlic without adding unnecessary calories.
- Canned Chopped Tomatoes: Provide a rich tomato base while keeping the salsa nice and juicy. Drain off any excess liquid before using.
- Vine Tomatoes: Add freshness, sweetness and extra texture.
- Red Onion: Gives the salsa a mild crunch and a little sharpness.
- Jalapeño: Adds a touch of heat. Remove the seeds for a milder salsa or leave some in if you prefer it spicier.
- Lime Juice: Brightens all the flavours and adds a fresh citrus kick.
- Fresh Coriander: Brings everything together with its fresh, herby flavour.
- Salt and Black Pepper: Season to taste.
- Reduced Fat Soured Cream: Creates a cool, creamy layer that balances the spicy flavours.
- Cheddar: Adds a delicious cheesy finish. A mature Cheddar works especially well as a little goes a long way.
- Spring Onion: Adds freshness, colour and a mild onion flavour to finish the dip.
Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.
See the recipe card for specific quantities and instructions.
Variations and Substitutes
There are plenty of ways to customise this layered Mexican dip to suit your tastes or make use of ingredients you already have.
- Make it spicier: Add extra jalapeño, a pinch of chilli flakes or a few dashes of your favourite hot sauce.
- Use black beans: Swap the pinto beans for black beans to make the refried bean layer.
- Add avocado or guacamole: Spread a layer of mashed avocado or guacamole over the refried beans before adding the salsa for an extra creamy layer. If using avocado or guacamole, the dip is best enjoyed on the day it is made, as it can begin to brown during storage.
- Try a different cheese: Reduced-fat mozzarella, Monterey Jack or a Mexican cheese blend all work well in place of Cheddar.
- Use Greek yoghurt: Swap the reduced-fat soured cream for fat-free Greek yoghurt if you prefer a tangier topping with extra protein.
- Add extra toppings: Finish with sliced black olives, diced red pepper, chopped tomatoes or fresh coriander for even more colour and flavour.
- Save time: Use a good-quality store-bought salsa and canned refried beans if you're short on time.
What to Serve with This Layered Mexican Dip
This Layered Mexican Dip is delicious with all kinds of dippers, making it perfect for parties, sharing platters or a casual snack.
- Tortilla chips or baked tortilla chips
- Your favourite crisps
- Crispy oven-baked sweet potato slices
- Oven-baked tostones
- Carrot, cucumber, celery or bell pepper sticks
- Radishes or sugar snap peas
- Toasted wholemeal pitta bread or pitta chips
- Low-calorie crackers
- Mini rice cakes or corn thins
More Mexican Inspired Recipes
Love Mexican Inspired recipes? Check out these:
See more Mexican Recipes →
or if you would like more recipe ideas - head on over to the FULL RECIPE INDEX where you will find over 900 delicious recipes with calories and you can search by meal type, ingredients, course, diet and more.
All recipes on Slimming Eats have estimated nutritional information for your convenience.
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Recipe Card
Layered Mexican Dip
This easy Layered Mexican Dip is packed with fresh, vibrant flavours and is the perfect appetiser for parties, game days or sharing with family and friends.
Ingredients
For the top:
- 1 cup (230g) of reduced fat soured cream
- 1 green onion, sliced
- 30g (1oz) of cheddar, grated
For the salsa
- 10z (285g) of chopped canned tomatoes (no juice)
- 2 vine tomatoes
- 1 small red onion
- ½ jalapeno, seeded
- juice of half a lime
- handful of coriander
- salt and black pepper
For the refried beans
- 400g (14oz) can of pinto beans, drained and rinsed
- 1 small onion, finely diced
- 1 clove of garlic
- ¼ teaspoon of cumin
- ¼ teaspoon of paprika
- pinch of cayenne
- handful of coriander (finely chopped)
- 1 cup (240ml) of water
- salt and black pepper
- olive oil spray
Instructions
For the refried beans:
- Spray a frying pan over a medium-high heat with cooking oil spray.
- Add the onion and garlic and cook until softened.
- Add the pinto beans, cumin, paprika and a pinch of cayenne pepper. Spray with a little more cooking oil spray and cook for 5 minutes, stirring occasionally.
- Pour in the water and mash the beans with a potato masher until mostly smooth. Continue cooking and stirring until the mixture has thickened.
- Stir in the chopped coriander and season to taste with salt and black pepper.
- Transfer the refried beans to a clear glass serving dish and allow them to cool completely.
For the salsa:
- Add the tomatoes, onion, jalapeño, lime juice and coriander to a blender or food processor. Pulse a few times until everything is finely chopped but still has some texture.
- Season to taste with salt and black pepper, then cover and refrigerate for at least 30 minutes to allow the flavours to develop.
To assemble the dip:
- Spread the cooled refried beans evenly over the bottom of the serving dish.
- Drain off any excess liquid from the salsa, then spoon it evenly over the refried beans.
- Spread the soured cream over the salsa, then sprinkle over the grated Cheddar and sliced spring onions.
- Serve immediately or refrigerate until ready to enjoy.
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
- Vegetarian Friendly
- Gluten Free Friendly
- Storing - Store covered in the refrigerator for up to 3 days.
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Nutrition Information
Yield
6Serving Size
1 SERVINGAmount Per Serving Calories 150Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 7mgSodium 473mgCarbohydrates 39gFiber 4gSugar 17gProtein 11g
Nutritional information and values etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.
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