Diablo Dip
Submitted by crocks
A bold, no-cook layered Mexican dip stacked with bean dip, taco-spiced sour cream, two kinds of cheese, diced tomatoes, green chiles, scallions, and olives. Grab the tortilla chips and dig into this party-ready crowd pleaser in 10 minutes.
YIELD
5 cupsPREP
10 minCOOK
0 minREADY
10 minEvery good party needs a dip that disappears first, and this is that dip. Layers of bean dip, taco-seasoned sour cream, Monterey Jack, sharp cheddar, fresh tomatoes, green chiles, scallions, and olives stack up into a colorful mound that’s impossible to walk past without grabbing a chip.
Zero cooking involved. Just layer, serve, and watch it vanish. The green chiles and taco seasoning bring the “diablo” heat, while the double cheese layer keeps things rich and indulgent.
It feeds a crowd, travels well, and takes 10 minutes to assemble. Game day, potluck, backyard hangout... this dip fits anywhere.
Pro Tips
- Build the layers in a wide, shallow dish so every chip scoop gets a bit of everything from top to bottom
- Use sharp or extra-sharp cheddar for a more pronounced cheese flavor that stands up to the spices
- Assemble it up to an hour ahead and keep it covered in the fridge; the flavors meld nicely as it sits
Ingredients
Directions
Make a round mound, layering ingredients in order listed, starting with bean dip and ending with olives.
Serve with tortilla chips.
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