Mexican Bread Dip Recipes

20 BEST DIPPING SAUCES FOR BREAD

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a bread dipping sauce in 30 minutes or less!

MEXICAN BREAD DIP

Steps:

• Preheat oven to 375°F.
• take bread and hollow out to make a bowl ~ reserve removed pieces for dipping.
• cook & brown sausage till done and drain off excess grease.
• combine all ingredients in a bowl and mix until well combined
• place combined ingredients into bread
• spray bread, dip, and crumbs with cooking spray and sprinkle lightly with red pepper
• bake in oven for 20 minutes (or until bread is golden brown)
• serve immediately.

BAKED MEXICAN DIP FOR A CROWD

Steps:

• Brown ground beef and onion together.
• Add taco seasoning and water.
• Simmer a few minutes.
• Spread refried beans in the bottom of a 9x13 inch pan.
• Top beans with the meat and onion mixture.
• Dollop sour cream over the beef.
• Pour salsa over the sour cream.
• Top with shredded cheddar cheese, then tomato and lastly the sliced black olives.
• Bake at 350 degrees for 30 minutes.
• Serve with tortilla chips.

CORNBREAD MEXICAN DIP (SALAD)

Steps:

• Layer as follows: (makes 2 layers).
• ½ cornbread, crumbled.
• Romaine lettuce, torn and layer.
• Chopped tomato.
• Fiesta corn.
• Black beans.
• Mexican Cheese.
• ½ ranch dressing
• Repeat. Lay sliced onions on top. Serve with corn chips for dipping.

5 LAYER MEXICAN DIP

Steps:

• Heat refried beans in a microwave-safe bowl in a microwave oven until hot, stirring frequently, about 3 minutes. Spread beans onto the bottom of a serving platter; refrigerate until the beans are cooled completely, about 10 minutes.
• Spread guacamole in a layer atop the beans. Spread sour cream atop the guacamole. Sprinkle cheese over the sour cream; top with tomatoes.
• Cover platter with plastic wrap and refrigerate until cold, about 30 minutes.

BEST EVER LAYERED MEXICAN DIP

Steps:

• In a clear pie pan, or similar dish, spread a layer of bean dip. Top the bean dip with a layer of guacamole. Allow the layers to thicken in the refrigerator for approximately 20 minutes.
• In a mixing bowl, while the bean dip and guacamole chill, combine the sour cream and taco seasoning. When the chilled mixture is sufficiently thickened, spread a layer of the sour cream mixture over the layer of guacamole. Top the sour cream layer with the grated cheese. Garnish the layers with the jalapenos and tomatoes.

HOT MEXICAN BEAN DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix cream cheese, sour cream, refried beans, and taco seasoning in a bowl. Fold jalapeno pepper into the dip; spread into a 9x13-inch baking dish.
• Bake in preheated oven for 30 minutes. Top with shredded cheese and continue cooking until the cheese has melted, about 5 more minutes.

MEXICAN CHEESE DIP IN BREAD BOWL

Steps:

• In non-stick pan, saute onions in butter till softened.
• Cube cheese and add.
• Drain half of the tomato juice and mash tomatoes, add tomatoes and rest of juice.
• Cook, stirring, til melted over low heat.
• Set aside.
• Cut top third off bread, cut top into bite-sized cubes.
• Hollow out inside leaving a 1/2" shell. Cut inside pieces into bite-sized pieces.
• Place bread bowl onto platter.
• Place bread cubes around bread bowl for dipping.
• Pour cheese sauce into bread bowl.
• Serve!
• *You can sub regular velveeta if desired.