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No-Fuss Mexican Layered Dip  |
 Prep 10 minute(s) Ready in 1 hour(s)
10 minute(s) Serves: 4 |
| Beat cream cheese spread with electric mixer on medium speed until creamy. Add seasoning mix; beat until well blended. Spread onto bottom of 9-inch pie plate or quiche dish. |
| Layer remaining ingredients over cream cheese mixture; cover. |
| Refrigerate at least 1 hour before serving. Serve with tortilla chips. |
Are you the type to pull tricks out of your apron pockets to make our recipes even yummier? Then we want to hear from you! Register now to rate our recipes and share your secret tips and tricks with us (and your fellow PHILLY lovers!). I mix the cream cheese with sour cream. I cook hamburger with taxo seasoning and small can of tomatoe past with garlic. My layers are cream chees mixture, hamburger, lettuce, tomatoe, green onions, green peppers, cheddar cheese
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It is good
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to the cream cheese layer I add sour cream and miracle whip, it makes it smoother and it gives it a little zip
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I find that the cheese layer is too thick for chips (they break) so I mix a tub of light sour cream in. I also use light Philly and it tastes just as good
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Every good hostess has a favorite way of making the classic mexican layer dip when entertaining. I fell in love with the combination of philly and store bought olive tapinade' in a layer dip instead. It really surprises people when they are expecting a mexican flavor. This is how i do it: Layer #1- Philly mixed with garlic powder and pepper and basil Layer #2- store bought black olive tapinade' Layer #3- shredded cheddar and parm. cheese then garnish with chopped green onion I usually serve this dip with Ritz crackers but anything works Try it -----its yummy
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