Mexican Layer Dip

Layered with delicious roasted corn and rich seasoned cream cheese, my Mexican Layer Dip is a 5-minute game day delight!

Course Appetizer

Cuisine American, Mexican

Keyword layer dip recipe, mexican dip, mexican dip recipe, mexican layer dip

Prep Time 3

Cook Time 2

Total Time 5

Servings

Calories 419kcal

Broil the corn. 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 beginning to brown, 1-2 minutes.
Make the cream cheese mixture. 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.
Form the layers. Start by spreading the cream cheese mix on the bottom of a serving dish, smoothing it down fairly evenly.
Add the roasted corn to the top of the cream cheese.
Finish up the layers with a layer of sour cream, salsa, then shredded cheese, tomatoes, and any other desired toppings.

How you layer Mexican dip is truly a matter of taste, and it matters less than the flavors involved. Make it a 7-layer dip by adding more ingredients!

I recommend making smaller batches of this dip. As tortilla chips dig into it, it gets more and more messy and unappealing looking. Luckily, it takes barely minutes to whip up a new serving!

Make sure to use softened cream cheese for the bottom layer. Cold cream cheese is too hard and will break chips.

Heating this dip makes for an absolute treat! To serve baked layer taco dip, layer everything except the sour cream up in a pan then pop it in the oven at 350°F for about 15 minutes, or until everything is melty and hot. Then pile on the cool ingredients and serve!