Ultimate Tex-Mex Layered Dip
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Ultimate Tex-Mex Layered Dip

Ultimate Tex-Mex Layered Dip

with Pickled Jalapeños and Tortilla Chips

Layered dips are a crowd favourite for a reason: there's something for everyone! We've included creamy guacamole, tangy sour cream, fresh pico de gallo, cheddar cheese and pickled jalapeños in ours for a fun shareable appetizer.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time


/ serving 4 people

170 g

Tortilla Chips

1 tbsp

Ginger-Garlic Puree

(Contains Mustard)

113 g

Cheddar Cheese, shredded

(Contains Milk)

½ cup

Monterey Jack Cheese

(Contains Milk)

9 tbsp

Sour Cream

(Contains Milk)

9 tbsp


2 unit


1 unit


7 g


1 unit


1 unit


1 tbsp

White Wine Vinegar

(Contains Sulphites)

1 tbsp

Enchilada Spice Blend

(Contains Sulphites)

Not included in your delivery

0.13 tsp


0.13 tsp


2.25 tsp


2 tbsp



Nutrition Values

Calories610 kcal
Fat43 g
Saturated Fat15 g
Carbohydrate43 g
Sugar8 g
Dietary Fiber8 g
Protein17 g
Cholesterol50 mg
Sodium1050 mg
Trans Fat1 g
Potassium650 mg
Calcium450 mg
Iron1.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small pot
Small Bowl
Measuring Spoons
Baking Sheet
Parchment Paper


Prep and pickle jalapeño

Before starting, wash and dry all produce.Preheat the oven to 450ºF. Heat Guide for Step 1: 1/2 tbsp mild, 1 tbsp medium, 1 1/2 tbsp spicy and 2 tbsp extra-spicy! Thinly slice jalapeño into 1/8-inch rounds, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)Add vinegar, jalapeños, 2 tbsp water and 2 tsp sugar to a small pot. (NOTE: Reference heat guide.) Season with salt. Bring to a simmer over medium-high heat. Cook, stirring often, until sugar dissolves, 1-2 min. Remove from heat. Transfer jalapeños, including liquid, to a small bowl. Set aside in the fridge to cool.

Finish prep and bake tortilla chips

Cut tomatoes into 1/4-inch pieces. Peel, halve, then finely chop shallotZest, then juice lime.Roughly chop cilantro.Arrange tortilla chips on a parchment-lined baking sheet. Drizzle with 1 1/2 tbsp oil, then season with Enchilada Spice Blend. Season with salt and pepper, then toss to coat. Bake in the middle of the oven until warmed through, 2-3 min.

Make pico de gallo and Tex-Mex cream

Add tomatoes, shallots, cilantro, 1 1/2 tsp lime juice, 1/2 tbsp oil, 1/4 tsp sugar and 1 tsp lime zest to another small bowl. Season with salt and pepper, then toss to combine. Combine sour cream, Tex-Mex paste and 1 tsp water in another small bowl.

Assemble dip and serve

Drain pickled jalapeños, then roughly chop.Spread guacamole over the bottom of a serving dish, then sprinkle cheddar cheese over top. Dollop Tex-Mex sour cream over top of cheese, then spread into an even layer. Sprinkle Monterey Jack cheese over top.Scatter pico de gallo over top of cheese, then top with pickled jalapeños. Serve spiced tortilla chips on the side for dipping.

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