Mama’s Tex-Mex Dip Recipe

Have you ever been invited to a picnic, party, friend’s house or other gathering and wondered “what in the world should I take?”

Mama's Tex-Mex Dip Recipe

Not only is this recipe super easy to make, it tastes DELICIOUS and very rarely are there any leftovers!

Tex Mex Dip

Makes a 10″ x 14″ casserole dish

3, 16 ounce cans refried beans (if you make your own refried beans, be sure to add as little water as possible to the final mixture … you want the beans THICK!)
16 ounces sour cream
24 ounce jar mild or medium salsa (we usually use medium)
1 pound colby jack cheese, grated
1 bunch green onions, chopped
1 or 2 cans black olives, sliced
tomatoes (the amount varies on the size, maybe 1 large or 3 romas), diced

Spread refried beans across the bottom of the casserole dish.  Spoon the sour cream on top and carefully spread evenly.  Do the same with the salsa.  Spread cheese.  Sprinkle the olives, tomatoes and green onions artistically, to top off your yummy dip.  Serve with tortilla chips.

We usually eat this recipe cold but when we were at a meeting one time someone placed it in the oven and served it hot!  It was also tasty that way so you may want to experiment to see which way you prefer.

Mama's Tex-Mex Dip Recipe

5 thoughts on “Mama’s Tex-Mex Dip Recipe

  1. We make something similar but with salsa instead of tomatoes. Your recipe sounds wonderful! Thank you for sharing it with us on the Art of Home-Making Mondays at Strangers & Pilgrims on Earth!

    1. We occasionally omit the tomatoes too, but I like the bit of color they add to the top layer (not to mention the taste!). Thanks for visiting.

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