Fiesta dips!

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In honor of Cinco de Mayo, I thought I would share a tried and true salsa recipe, a copycat creamy jalapeño dip, and my mom’s 7 layer dip. When we knew we were going to be moving to Utah, I knew I had to learn the salsa recipe from my mother-in-law. She makes it every Sunday for Sunday dinners and I knew my husband wouldn’t be able to live without it. But, in good family recipe fashion, she didn’t have any measurements. I watched her for several Sundays so that I could perfect it just as she has! The creamy jalapeño ranch is a favorite of mine from a restaurant back home in Texas called Chuy’s. I spent many late night girls nights snacking on this- so I had to figure out how to make it so I could enjoy it here! And the 7 layer dip is one my mom made all growing up and is just a good-ol staple. SO, here you go! They are all super easy, quick, and sure to be favorites.

7 layer dip


**now, I don’t put measurements because it is totally to your liking/taste! Add more of one layer or less of another depending on your favorites!

  • jalapeno bean dip (you can find this normally on the chip aisle)
  • sour cream
  • mayonnaise** optional
  • taco seasoning
  • avocados
  • lemon juice
  • shredded sharp cheddar cheese
  • roma tomatoes
  • green onions
  • black olives


  • In a clear baking dish layer the jalapeño bean dip first.  In a separate bowl, smash the avocados together with a little salt, pepper, and lemon juice. Layer this on top of the bean dip. Then mix together, in a separate bowl, sour cream a tiny bit of mayo (optional) and taco seasoning to taste. Spread on top of the avocados. This will seal off the avocado layer so it doesn’t get brown. Then sprinkle the cheese to cover the top. Add chopped roma tomatoes, chopped black olives, and sliced green onions. This makes for 7 delicious layers!
    • Layer 1: Beans
    • Layer 2: Avocados
    • Layer 3: Sour Cream mixture
    • Layer 4: Cheese
    • Layer 5: Tomatoes
    • Layer 6: Black olives
    • Layer 7: Green onions




  • 1 large can of whole tomatoes
  • 2tbsp lemon juice
  • 1tsp kosher salt
  • 1/4tsp cumin
  • 1/4tsp garlic powder
  • 1/4tsp onion powder
  • 2-3 pickled jalapeños- most of the seeds removed (they come in a can, I just dump the can in a tupperware and keep it in my fridge)
  • 1 bunch of Cilantro


Dump everything into a blender and blend away! Add salt/cilantro/jalapeño/lemon juice to taste from there! See I told you it was easy!

Creamy Jalapeno Dip


  • 16oz light sour cream
  • 1 package (1oz) Ranch dip mix
  • 2 large jalapeños -seeded
  • 2 cloves of garlic -minced
  • 1/3 cup cilantro
  • 1 whole lime -juiced
  • 2-4tbsp (depending on desired thickness) milk


  1. Add the jalapeños, cilantro and garlic to a food processor or blender. I use my vitamix. Pulse, and scrap down the sides, until you have a nice mixture. Add the rest of the ingredients, except for the milk, and blend until creamy. Add the milk- a tbsp at a time until you reach desired consistency. Enjoy!

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