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

Ultimate Tex-Mex Layered Dip

Serves 4 | 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 Time20 minutes


serving amount

170 g

Tortilla Chips

1 tbsp

Tex-Mex Paste

(Contains Mustard May contain Fish, Milk, Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg)

1 cup

Cheddar Cheese, shredded

(Contains Milk)

½ cup

Monterey Jack Cheese, shredded

(Contains Milk)

3 unit(s)

Sour Cream

(Contains Milk)

9 tbsp


2 unit(s)


1 unit(s)


7 g


1 unit(s)


1 unit(s)


1 tbsp

White Wine Vinegar

(Contains Sulphites)

1 tbsp

Enchilada Spice Blend

(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)

Not included in your delivery

0.13 tsp


2 tbsp


0.13 tsp


2.25 tsp



Nutrition Values

Calories590 kcal
Fat41 g
Saturated Fat14 g
Carbohydrate44 g
Sugar8 g
Dietary Fiber7 g
Protein15 g
Cholesterol50 mg
Sodium1010 mg
Trans Fat0.5 g
Potassium600 mg
Calcium450 mg
Iron1.8 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 Bowl
Measuring Spoons
Parchment Paper
Baking Sheet


Prep and pickle jalapeños
  • 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 shallot
  • Zest, 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.