An upgrade on a classic, this Jalapeño Tex Mex Dip is full of flavour and sure to please at your next potluck, holiday celebration or even game day!
Jalapeño Tex Mex Dip
Essentially this jalapeño Tex Mex dip is a spin on a very popular seven-layer dip from way back when. I changed it up a bit to bring it into the 21st century, but really it’s just as good as its predecessor!
Seven Layer Dip
Perhaps you’ve heard of the seven-layer dip, found in many homes during gatherings and events back in the day. We gorged ourselves on this dip in the 1980’s and 1990’s, and then it mysteriously disappeared for a while. Simply put, the seven-layer dip is really a North Americanized version of Mexican food or a mash-up of Tex Mex cuisine.
Since it was one of my favourite dips to eat, I snagged the recipe from a friend, and I typed it out. Yes I said typed it out. It was the 1990’s after all, and no Internet!
Now that I have your attention and you are keen to make this dip, here’s a few tips to consider. We’ve make it a few times a year as it’s one of our favourite snacks to have during a movie or game!
PRO TIPS
- Make this dip your own! Add or remove items you do not like.
- I dislike canned black olives so we always buy and slice Kalamata olives to put in this dip.
- Jalapeños can be fresh or pickled. Or if you do not like spicy, substitute diced bell peppers instead.
- We use Greek Yogurt in this dip to add some health benefits.
Having a potluck or a gathering? Here are a few other dishes to try!
- Mushroom Toast
- Grilled Skewered Olives
- Banh Mi Sliders
- Toasted Sesame Cream Cheese Spread
- Mini Meatloaves
- Stuffed Mushroom Stuffed Potato
If you made this recipe, tag Wanda Baker on Instagram and hashtag it #bakersbeans
Ingredients
- 4 oz cream cheese half a regular size brick, softened
- 1/2 cup Greek yogurt
- 3/4 cup sour cream
- 1/2 cup mayonnaise
- 3 tbsp taco seasoning
- 2 tbsp taco sauce mild, medium or spicy
- 2 avocados diced
- 1/2 lemon juiced
- 2 cups grated cheddar cheese
- 1 tomato diced
- 2 green onions sliced
- 1/4 cup sliced kalamata olives
- 1 fresh jalapeño sliced thin
Instructions
- Soften and smooth the cream cheese in a bowl (this prevents lumps).
- Stir in Greek yogurt, sour cream, mayonnaise, taco seasoning, and taco sauce until fully combined and creamy.
- Spread the dip base evenly into a small casserole dish or pie plate.
- Toss diced avocado with lemon juice, then layer it over the base.
- Top with cheddar, tomato, green onion, Kalamata olives, and jalapeño (if using).
- Cover and chill at least 30–60 minutes, then serve with tortilla chips.
I’m going to make this for our potluck next weekend.
We made this for Superbowl Sunday and it was the perfect addition to our spread!
So good! I couldn’t stop sampling before putting it out!
Loving all the jalapenos in this fantastic tex-mex dip! Give me a bag of chips and I’m ready to dig in!
Gave this a test run for the Eagles game last Sunday and def going to make again for the playoffs! So good. Loved the spice level!
Perfect for game night and finger foods. Everyone loves a great dip!
All time favourite dip. So delicious. Thanks for sharing
I made this dip for a party over the weekend and it was a total hit! Everyone was asking for the recipe!