Layered Mexican Dip

5/5 stars  100% LIKED IT    1 REVIEW ALL GOOD

Added to 49 cookbooks   This recipe has been viewed 19229 times

This dip is far above anybody’s normal expectations! Layers of refried beans and salsa sauce are topped with cheese and baked till the layers fuse, giving rise to the Layered Mexican Dip, a dip so exciting that you it can transform any ordinary chips or even a slice of toasted bread or garlic bread into an exciting treat.

Add your private note

Preparation Time:    Cooking Time:    Baking Time:  15 to 17 minutes.   Baking Temperature:  200°C (400°C).    Makes 4 servings
Show me for servings


For The Refried Beans
1/4 cup soaked and drained rajma (kidney beans)
1/4 cup chopped tomatoes
1 tsp chopped garlic (lehsun)
1 tsp finely chopped green chillies
1/2 cup finely chopped onions
1/2 tbsp oil
1/2 tsp chilli powder
1/2 tsp cumin seeds (jeera) powder
1/2 tsp sugar
salt to taste

For The Tomato Salsa
1 cup blanched and chopped tomatoes
2 tsp oil
2 tbsp finely chopped onions
1/2 tsp chilli powder
1 tsp sugar
2 tbsp tomato ketchup
1/2 tsp dried oregano
salt to taste

Other Ingredients
1/4 cup grated processed cheese

For Serving
nacho chips

For the refried beans

  1. Combine the rajma, tomatoes, garlic, green chillies, ¼ cup of onions, 1 cup of water and salt, mix well and pressure cook for 5 whistles.
  2. Allow the steam to escape before opening the lid. Keep aside.
  3. Heat the oil in a broad non-stick pan, add the remaining ¼ cup of onions and sauté on a medium flame for 1 minute.
  4. Add the rajma mixture, chilli powder, cumin seeds powder and sugar and cook on a medium flame for 2 to 3 minutes, while stirring occasionally and mashing coarsely with the help of a masher. Keep aside.

For the tomato salsa

  1. Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 1 minute.
  2. Add the tomatoes, chilli powder, tomato ketchup, oregano and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Keep aside.

How to proceed

  1. Pour the refried beans in a glass bowl, pour the tomato salsa over it and finally sprinkle the cheese evenly over it.
  2. Bake in a pre-heated oven at 200°c (400°f) for 10 to 12 minutes or till the cheese melts.
  3. Serve immediately with nacho chips.

RECIPE SOURCE : Chips and DipsBuy this cookbook

Also View These Related Recipes

Also View These Related Videos

Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Pamper Yourself with These Cheesy Delights

Missed out on our mailers?
Our mailers are now online!

View Mailer Archive

Privacy Policy: We never give away your email

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with, the accounts will be merged. If the respective id is not registered, a new account will be created.

Your Rating

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

 on 15 Nov 14 11:42 AM

Dip and Nachos just waoow!!!..Had a night out with friends and made this dip..Bowlfull of layered mexican dip and nachos and moovies..Just a superb combination..we only ended up wanting more in the end...