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Dorm Room Dish: Six Layer Mexican Dip

by Danielle Denenberg

We can all find great use for a delicious dip. No matter the flavor or ingredients, dip is a tasty, filling snack that can be served with almost anything. While looking through a cookbook for an easy-to-make recipe, I came across the recipe for a six layer Mexican dip. This is an easy-to-make recipe and although it can be prepared in five minutes, it can last for a few days if refrigerated.

Get ready to stock up on your Mexican food.

Use a large bowl or tin as you will be using six ingredients.  Here is how I made each layer:

 Layer 1-Beans. The recipe I found suggests refried beans, however; I could not find

Them in the store so I used red kidney beans with chipotle flavor and found that they sufficed. I added a full 16-ounce can, but you may use more or less if you choose.

Layer 2- There are two options for this layer. You can either add one chopped avocado, or make

guacamole. My personal preference is the guacamole, but the avocado may be best if you have limited time.

Layer 3-Sour cream. Again, I used a 16-ounce can, but that can be modified according to preference.

Layer 4- One can of salsa. This adds a little spice to the mix.

Layer 5- This is when we add the cheese. I'm sure any kind of cheese will do, however, the recipe calls for shredded cheddar cheese.

Layer 6-Add a full can of olives to the top, and you're ready to dig in!

Of course, what you choose to dip into your masterpiece is entirely up to you, but to add to the

Mexican theme, a great choice is tortilla chips.  This recipe can be used as a dinner or a snack. It is a great choice of food to serve if you have guests coming to your dorm. I also find that eating this dip serves as a perfect stress-relieving food. Hope you enjoy!


  • Red kidney beans with chipotle flavor- 16 ounces

  • One whole Avocado chopped

  • Container of sour cream- 16 ounces

  • An entire medium jar of Herrs salsa

  • 8 to 10 ounces of shredded cheddar cheese

  • 2.25 ounce can of olives

(Recipe found in a cookbook compiled by students at my old elementary school, Birch Elementary.)



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