Ten Layer Mexican Dip Recipe

Name: Ten Layer Mexican Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Snacks & Appetizers
Ingredients: 2 cans bean dip; 1 (12 oz.) carton sour cream; 1 pkg. dry taco seasoning mix; 1 can small cooked shrimp; 1 small can chopped black olives; 3/4 c. mild or medium salsa; 3/4 c. chopped green onion; 1 c. chopped fresh tomatoes; 1/2 lb. shredded Cheddar cheese; 1 1/2 c. guacamole

Servings: persons

2 cans bean dip
1 (12 oz.) carton sour cream
1 pkg. dry taco seasoning mix
1 can small cooked shrimp
1 small can chopped black olives
3/4 c. mild or medium salsa
3/4 c. chopped green onion
1 c. chopped fresh tomatoes
1/2 lb. shredded Cheddar cheese
1 1/2 c. guacamole

1
In the bottom of a large platter, spread all of the bean dip. The next layer will be the sour cream. Top that layer with the guacamole.
2
Next sprinkle the taco seasoning mix.
3
On top of that, will be the shrimp layer. The black olives go on top of the shrimp.
4
Spoon the salsa over the olive layer.
5
Next make a layer using the chopped green onions.
6
On top of the green onions, you will make a layer of chopped tomatoes.
7
The last layer will be the shredded Cheddar cheese.
8
You may omit any layer that you personally do not care for.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cans bean dip, 1 (12 oz.) carton sour cream, 1 pkg. dry taco seasoning mix, 1 can small cooked shrimp, and more.

Yes, Ten Layer Mexican 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.

Ten Layer Mexican Dip

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