Mexican-Inspired 9-Layer Dip Recipe

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Make this Mexican-inspired 9-Layer Dip recipe with zero cooking and just a few minutes. Loaded with savory flavor, it’s a quick, crowd-pleasing appetizer perfect for every occasion! 

Up close photo of layers of chopped veggies and refried beans for Mexican dip.

What is a 9-Layer Dip? 

Move over 7-layer dip! This 9-layer dip is here to stay! 

It has all the taste and texture of the traditional Tex-Mex 7-layer dips you know and love with even more goodness. 

We layer refried beans, fresh veggies, cheese, and a creamy seasoned sour cream mixture. Paired with veggie sticks or tortilla chips, it’s a gluten-free, vegetarian appetizer loaded with fiber and plant-based protein. 

Make a big batch for gameday, backyard barbecues, or to snack on throughout the day! 

Ingredients You’ll Need

Below is an overview of the ingredients and instructions for this recipe. Be sure to scroll down to the recipe card below for the complete details! 

Mexican 9 Layer Dip in a pan with layers of refried beans and sour cream.
  • Refried Beans – You can make homemade refried beans, but we just use canned refried beans to keep things simple and save lots of time. 
  • Shredded Cheese – Feel free to substitute Mexican blend cheese if preferred. 
  • Avocados Guacamole will also work! 
  • Sour Cream – This forms the base of the creamy layer. 
  • Greek Yogurt – We mix this with sour cream to keep the fat content a bit lower and add a boost of protein without sacrificing that delicious tangy taste! 
  • Seasonings – Chili powder and cumin add a warm flavor to the sour cream mixture. 
  • Lime Juice – Freshly squeezed is best! 
  • Salsa – Use your favorite. 
  • Shredded Lettuce – This adds a refreshing taste and a satisfying crunch. 
  • Black Olives – Feel free to omit the olives if you aren’t a fan. 
  • Tomatoes – Chop them finely. 
  • Green Onions (Scallions) – Use the white and green parts. 

How to Make this Mexican-Inspired 9-Layer Party Dip Recipe

  1. Spread the refried beans evenly in the bottom of a 9×13 pan. 
Refried beans spread evenly in a clear 9x13 glass pan.
  1. Sprinkle 1 cup of cheese on top followed by the sliced avocado. 
  1. Mix the sour cream, Greek yogurt, chili powder, cumin, and lime juice in a small bowl. Spread the mixture over the avocados in the baking dish. 
A spicy sour cream spread evenly over sliced avocado for Mexican layer dip.
  1. Add the salsa and most of the chopped olives. 
  1. Sprinkle the shredded lettuce and tomato evenly over the olives. 
Overhead photo of chopped lettuce over black olives in a clear 9x13 pan.
  1. Finish with the remaining ½ cup cheese, olives, and green onions. 
  2. Enjoy! 
Photo of the side of a pan of Mexican dip with layers of ingredients.

Serving Suggestions

We love to serve this 9-layer dip with tortilla chips. However, if you prefer to keep things a little on the lighter side, it’s also great with carrots, celery sticks, and bell pepper slices! 

Can I Make this Recipe in Advance?

This recipe is best served right away. However, if you need to prepare in advance or have leftovers, they will stay fresh in the fridge for up to three to four days. 

To keep the dip fresh, cover the baking dish with aluminum foil. Or, transfer it to an airtight container. 

Mexican-Inspired 9-Layer Dip Recipe

Make this Mexican-inspired 9-layer dip recipe with simple ingredients for a savory, vegetarian appetizer or snack that’s ready in minutes!
Prep Time30 minutes
Total Time30 minutes
Course: Appetizer, Snack, Vegetarian
Cuisine: Mexican
Keyword: 9 layer dip, appetizer, fruit dip, gluten free, mexican
Servings: 12
Calories: 220kcal
Cost: $12.00

Ingredients

  • 2 15 ounce cans refried beans
  • 1 1/2 cups shredded cheese divided
  • 2 avocados, sliced thinly
  • 1 cup sour cream
  • 1 cup plain Greek yogurt
  • 1 teaspoon ground chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon lime juice
  • 1 1/2 cups Salsa
  • 1 3.8 ounce can sliced black olives divided
  • 1 cup shredded lettuce
  • 1 cup freshly diced tomato
  • 1/4 cup chopped green onion
  • tortilla chips, bell pepper dippers, carrot sticks

Instructions

  • Spread refried beans in the bottom of the 9×13 pan.
    2 15 ounce cans refried beans
  • Sprinkle 1 cup of cheese on top of the refried beans, Then layer sliced avocado on top of the cheese.
    1 1/2 cups shredded cheese, 2 avocados, sliced thinly
  • In a medium-sized mixing bowl, add the sour cream, Greek yogurt, chili powder, cumin, and lime juice. Mix until combined. Spread the sour cream mixture evenly over the avocado layer.
    1 cup sour cream, 1 cup plain Greek yogurt, 1 teaspoon ground chili powder, 1 teaspoon ground cumin, 1 teaspoon lime juice
  • Pour the salsa over the sour cream mixture and spread evenly. Top with half the sliced olives.
    1 1/2 cups Salsa, 1 3.8 ounce can sliced black olives
  • Then top with the shredded lettuce and chopped tomatoes.
    1 cup shredded lettuce, 1 cup freshly diced tomato
  • Sprinkle the remaining ½ cup cheese, extra olives, and green onion on top.
    1/4 cup chopped green onion
  • Serve with tortilla chips, carrots, and bell pepper slices.
    tortilla chips, bell pepper dippers, carrot sticks
  • Store leftovers in the fridge in an airtight container for up to 4 days.

Video

Nutrition

Serving: 1g | Calories: 220kcal

17 Comments

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  4. Johanna Bennetts

    I made this just last night. The husband’s review is “it’s the best type of dip like this that I’ve ever had.” He liked the fact that the avocados and tomatoes were chunky – that’s what set it apart. Next time I might use a little less sour cream, but that’s just my taste. I think most people like more than I do. Great recipe!

  5. I’m making this tonight, but I’m wondering how the avocados do if you make it ahead. I wasn’t sure if they’d stay fresh because they’re under all the other ingredients. Any experience making this ahead? (By ahead, I mean about 8-9 hours ahead.)

    • Hey girl! The avocados stay fresh for days in this dip, so no worries there! I have made this a day ahead of time and it was perfect as well as having it days later for leftovers. I can’t wait for your to eat this. SO.GOOD. …I am literally contemplating if we should have it for dinner tonight too. I am craving it!

  6. I made this tonight to accompany our Mexican fiesta. Soooo tasty! I will be having the rest for lunch tomorrow! Thanks for sharing!!

    • Alisha, I am SO glad you liked it! Isn’t it amazing that if you actually have leftovers they taste just as delicious the next day?! Thanks so much for sharing your recipe experience with us 🙂

  7. This looks like something I NEED to be making this weekend! I already have the ingredients so consider it made! Thanks for this great recipe. So excited to follow you ladies along and be inspired by more of your great ideas!

  8. There is nothing better than a layered appetizer to dip into!!!
    Thank you for sharing on The Oh My Heartsie Girls WW this week!!!

    Wishing you the best!!
    Karren~Host

  9. Ohhhh you ladies have done it again! This looks SO yummy, and since I’ve been on a bit of an avocado binge lately, I just know this is going to hit the spot!

    🙂
    Rach

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