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If you’re a fan of Mexican-inspired recipes, you are going to love this collection of the best Mexican Dips! From my easy 5-layer dip recipe to street corn dip, the perfect tortilla chip dip for a party or fun family meal is waiting for you.
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Mexican Dip Recipes
I love easy dip recipes. What could be better for a party? I make them for game day, as sleepover food, and for family movie night. The recipe I’ve included today is a huge favorite- a 5-layer taco salad dip!
The secret that takes my favorite easy Mexican dip over the top is the broiled corn. The heat brings out the most amazing flavor in the corn! It’s fresh, light, and packed with flavor!
It’s so simple and the fresh ingredients really pop. Mexican dip recipes come together in minutes, and you can make them as simple or complex as you’d like. This one is super easy – just broil the corn, mix the cream cheese, then layer all of your ingredients on a dish and serve. You can even pop it in the oven for melty, gooey cheese! For the full recipe, scroll to the recipe card below.
Mexican Dip Ideas
No matter the occasion or the flavor profile you’re looking for, there’s a Mexican dip recipe out there for you! I’ve provided all my favorites, and they’re perfect for everyone– with gluten free and vegan Mexican dip options!
5 Layer Dip Ingredients
- Cream cheese: Cream cheese is like a secret ingredient that creates a perfectly creamy, gooey bottom layer, perfect for scooping!
- Taco seasoning: I prefer to make my own, but you can also use your favorite packet spice. Just keep an eye on the ingredients if you’re cooking for family with allergies.
- Garlic powder: Garlic powder is nice and mild, so it doesn’t fight the other flavors in this dish. I like adding it to corn for a more complex flavor.
- Cayenne pepper: Cayenne is nice and hot, which pairs well with how rich and sweet corn is. You can leave it out or use chili powder to make it less hot.
- Corn: Corn adds a sweet, juicy layer to this dip that’s perfectly enhanced by broiling it, which browns the kernels and makes them even sweeter!
- Salsa: You can use your favorite salsa! I prefer a savory restaurant-style salsa.
- Sour cream: Sour cream adds a lovely tang, and has a nice thick texture that holds up well in dip.
- Tomatoes: Freshly diced tomatoes are a must! They add a bright, acidic pop of flavor and are irresistibly juicy.
- Jalapenos: You can skip the jalapenos to make this dip spice-free, or saute them if you prefer your japalenos cooked. You can even swap them out for pickled jalapenos or banana peppers.
- Cheese: The cheese you pick is up to your tastes! I tend to either use a Mexican cheese blend, mild cheddar cheese, or the classic, Pepper Jack.
- Cilantro: I love fresh cilantro, but if you’re cooking for someone who doesn’t like it, you can absolutely leave it out without damaging the flavor! If you’re baking your dip, add the cilantro after baking.
- Lime: A squeeze of lime completes the dip by adding a great zesty twist!
- Optional:
- Taco Meat
- Re-fried beans (make this recipe a bean dip!)
- Avocado
- Lettuce
- Black olives
The best part about making a layered taco dip is you can vary up the ingredients and make it just how you like it. Mine is essentially 5 layers, but you can mix it up and have fun with it for more or fewer layers!
Mexican Dip Recipe
- Spread frozen whole-kernel corn in a baking dish. Top with garlic powder and cayenne pepper and mix together. Broil until corn is thawed and heated, 1-2 minutes.
- Mix cream cheese and taco seasoning in a bowl using a spoon. If you want it extra creamy, you can use an electric mixer to blend.
- Dollop the cheese mixture onto an oven-safe serving dish and spread evenly.
- Evenly top with corn.
- Top with a layer of salsa and sour cream, then add your diced tomatoes, cilantro, lime juice, and jalapenos, if using. Top it all off with shredded cheese.
- Optional: Place the entire dish in the oven at 375°F for 10 minutes, or until nice and hot and the cheese is fully melted. Serve and enjoy!
How about trying taco dip with refried beans as another layer, or ground beef taco meat? The sky’s the limit! You can do so much with this dish, have fun making it your own. Easy Mexican dip recipes are the best!
Expert Tips
- Layer spreadable toppings near the bottom, such as cream cheese and refried beans. Fresh ingredients should go near the top to preserve their texture.
- Spice up your dish by adding as many toppings as you’d like, but be sure to add cold, fresh ingredients after baking it (if you do!). Avocado, lettuce, and guacamole should all be added after baking.
- A can of black beans is a great protein-packed addition that can easily be mixed into the corn.
Mexican Dip Recipes FAQs
This dip is great served cold! It’s one of the best Mexican dips for tortilla chips and is perfect for eating without heating, as long as you’ve already broiled the corn. However, make sure not to chill it just before serving or the cream cheese may become difficult to scoop. Let it stay soft at room temperature and enjoy!
You can refrigerate and keep our easy Mexican dip recipe for up to 3 days. Let it soften again before serving if you’re making it ahead of time.
What to Serve with Mexican Dip
- tortilla chips
- sliced vegetables
- crackers
- flour tortillas for easy mini tacos!
Easy Mexican Recipes
This dip is one of my favorite football foods – try more, like my Fried Pickle Dip!
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Recipe
Mexican Dips
Equipment
Ingredients
- 16 oz. frozen whole kernel corn
- 1 cup cream cheese softened
- 1 cup sour cream
- 1 tomato diced
- 1 package taco seasoning
- 1 tsp. garlic powder
- 1 tsp. cayenne pepper
Optional toppings
- limes
- jalapeno
- salsa your choice
- sour cream
- shredded cheese
- cilantro
Instructions
- Spread frozen whole kernel corn in a baking dish. Top with garlic powder and cayenne pepper and mix together. Broil until corn is thawed and heated, 1-2 minutes.
- Mix cream cheese and taco seasoning in a bowl using a spoon. If you want it extra creamy, you can use an electric mixer to blend.
- Dollop taco dip onto a serving dish and spread evenly.
- Evenly top with corn.
- Top with a layer of salsa and sour cream, then add your diced tomatoes, cilantro, lime juice, and jalapenos, if using. Top it all off with shredded cheese.
Lisa Jacobs says
Hi. Looks delicious. It says a serving is 419 calories? How big is a serving?
Em Beitel says
Hi Lisa! We’re calculating it into 4 portions, so about ¼th of the completed dish.