Caridad’s Tex-Mex Dip

It’s holiday time and if you’re having a party or going to one and need something fun and tasty to make, this is the dip for you!

The recipe for the Tex-Mex dip was first given to me by the wife of one of my husband’s professors at Columbia.  Since then I’ve played with it, made some changes and it is a favorite with all my friends and neighbors.  I always make a double batch because I know that it will go very quickly.  Serve the Tex-Mex dip with tortilla chips for dipping.  I love it on top of my hamburger – it makes it a great Tex-Mex burger!

Sour Cream Topping
(This is enough for a double batch.  Use only half for a single batch and put the excess into a bowl for people to use as dip)
1 pint sour cream
½ cup Mayonnaise
1 envelope taco seasoning mix

Mix all of the above and let sit for at least half an hour.

You will need the following ingredients.  After chopping and grating, you will layer them as noted below.  A flat dish is best so that your guests will be able to dip more easily.  If you like guacamole, you can add it as another layer right after the bean layer.


2 medium tomatoes – finely chopped. Let them drain in a sieve to get rid of their juice.  It will keep the dip from getting watery.
1 8 oz. Can of pimentos – finely chopped
2 scallions – finely chopped
1 16 oz can of refried beans – Try to use the fat free and if you like it spicy, use the spicy refried beans from Old El Paso
1 16 oz. Can black pitted olives – finely chopped
4  oz sharp cheddar cheese – grated
4 oz Monterey jack cheese with jalapenos – grated

How to layer:

Place refried beans on the flat dish – spread them out to form the base.
Place half of the sour cream topping if you are doing a single batch
Black olives
Combine grated cheddar and montery jack – spread all around to hide what is underneath this layer.  If you have a gadget known as a Supershooter, place chunks of both cheeses in the feed tube and just grate it right onto the black olives.

If you like things spicier:  Add a few drops of tabasco sauce in the sour cream topping.  Substitute monterey pepper jack cheese for the regular monterey jack cheese.   Also add some jalapenos in the same layer as the pimentos

3 thoughts on “Caridad’s Tex-Mex Dip”

  1. YUM thanks Caridad, will be trying your recipe over Christmas – As we are in summer we like to have “braai’s” which is similiar to that of a barbecue, so your Tex Mex dip will be a fab treat!!

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