Ultimate Tex-Mex Layered Dip
Serves 4 | with Pickled Jalapeños and Tortilla Chips- Mustard
- Milk
- Sulphites
- Sesame
- Milk
- May contain traces of allergens
- Gluten
- Fish
- Egg
- Crustaceans
- Wheat
- Sulphites
- Soy
- Mustard
- Peanuts
- Tree nuts
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.
Ingredients
170 g
Tortilla Chips
(May be present: Sesame, Milk)
1 tbsp
Tex-Mex Paste
(Contains: Mustard May be present: Sesame, Milk, Gluten, Fish, Egg, Crustaceans, Wheat, Sulphites, Soy)
1 cup
Cheddar Cheese, shredded
(Contains: Milk)
½ cup
Monterey Jack Cheese, shredded
(Contains: Milk)
129 mL
Sour Cream
(Contains: Milk May be present: Milk)
9 tbsp
Guacamole
2 unit(s)
Tomato
1 unit(s)
Shallot
7 g
Cilantro
1 unit(s)
Lime
1 unit(s)
Jalapeño
1 tbsp
White Wine Vinegar
(Contains: Sulphites May be present: Sesame, Milk, Fish, Egg, Wheat, Soy, Mustard)
8 g
Enchilada Spice Blend
(Contains: Sulphites May be present: Sesame, Milk, Wheat, Soy, Mustard, Peanuts, Tree nuts)
Not included in your delivery
0.13 tsp
Salt*
2 tbsp
Oil*
0.13 tsp
Pepper*
2.25 tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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.
- 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.
- 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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Some found it delicious, while others were disappointed with the taste of the Tex-Mex sauce.
- Portions: The quantity was excellent for 4 servings, but not quite enough for 3 people.
- Suggestions: Consider using fresh guacamole instead of packaged for a more authentic taste.
