Baked Layered Tex Mex Dip – a delicious recipe with cream cheese, chunky salsa, four cheese, salsa, chili with beans, tortilla chips. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Preheat oven to 375. Spray a 2 quart baking dish with cooking spray and set aside. (I don't use cooking spray, but I use my leftover butter wrappers to grease the pan).
2
In a medium size mixing bowl, use a hand mixer and whip together the softened cream cheese and tomato salsa until the cream cheese is smooth.
3
Mix in 3/4 cup of the shredded cheese. Mix together just until blended. Pour the cream cheese mixture into the bottom of the baking dish.
4
Sprinkle with 1/3 remaining shredded cheese.
5
Spread the tomatillo salsa over the cream cheese, and sprinkle with 1/3 of the remaining shredded cheese.
6
Spread the chili over the tomatillo lyer, and sprinkle the last 1/3 of the shredded cheese on top.
7
Place in oven and bake for 30 to 35 minutes or until bubbly.
8
Remove from oven and sprinkle with chopped scallions on top for garnish.
9
Serve with tortilla chips.
573
kcal
Calories
39
g
Fat
30
g
Carbs
28
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 8 ounces softened cream cheese, 1/2 cup chunky salsa (your heat preference), 2 cups shredded four cheese mexican cheese, divided, 2/3 cup roasted tomatillo salsa, and more.
Yes, Baked Layered Tex Mex Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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