Dive into layers of bold, zesty flavor with this Tijuana Poo Mexican Dip, a party favorite that’s as fun to eat as it is to make! This no-bake appetizer is a colorful medley of creamy refried beans, tangy seasoned sour cream, vibrant guacamole, and chunky salsa, topped off with shredded cheddar cheese, juicy diced tomatoes, savory black olives, and a fresh sprinkle of green onions. Perfect for serving with crisp tortilla chips, this 15-minute creation is ideal for game days, potlucks, or casual gatherings. With its irresistible combination of textures and flavors, this layered Mexican dip will have your guests coming back for more!
In a medium-sized mixing bowl, combine the sour cream and taco seasoning until fully blended.
Spread the refried beans evenly at the bottom of a 9x13-inch dish or similar-sized serving platter.
Layer the seasoned sour cream mixture evenly over the beans.
Spread the guacamole evenly on top of the sour cream layer.
Add a layer of salsa, spreading evenly.
Sprinkle the shredded cheddar cheese over the salsa layer.
Evenly distribute the sliced black olives, diced tomatoes, and chopped green onions on top of the cheese.
Cover the dish with plastic wrap and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Serve the dip cold or at room temperature with a side of tortilla chips for dipping.
Serving size | 2197.5 grams (2197.5g) |
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Amount per serving | % Daily Value* |
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Calories | 3592 |
Total Fat 255.00g | 327% |
Saturated Fat 82.40g | 412% |
Polyunsaturated Fat 35.50g | |
Cholesterol 236mg | 79% |
Sodium 11981mg | 521% |
Total Carbohydrate 280.30g | 102% |
Dietary Fiber 50.20g | 179% |
Total Sugars 38.90g | |
Protein 88.10g | 176% |
Vitamin D 0IU | 0% |
Calcium 1816mg | 140% |
Iron 19mg | 106% |
Potassium 4526mg | 96% |
Source of Calories