Snack time has never been this exciting! These Five Layer Dip Bowls are packed with flavor, making them the perfect choice for game day or an easy after-school treat.
Finger food never tasted better! These 5 Layer Dip Bites are an easy, tasty snack for after school or game day. With layers of refried beans, melty shredded cheese, guacamole, pico de gallo, and sour cream, you get all the flavors of a full dip packed into bite-sized snacks.
Table of Contents
Why I Love These 5 Layer Mexican Dip Bowls
- Come together in minutes, ideal for quick snacks or last-minute gatherings.
- Easy to customize—swap ingredients or add layers like black olives, lettuce, or even ground beef.
- Perfect for sharing in mini bowls or a large dish.
Recipe Ingredients
Avocados – Mash ripe avocados to create a smooth, creamy, and buttery guacamole base.
Shredded Cheddar Cheese – Shredded cheese on top of the refried beans adds a rich, cheesy goodness.
Guacamole Seasoning Mix – I like using Old El Paso’s Guacamole Seasoning Mix when I need something quick.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Cheese Options – Try Monterey Jack for smooth melting, Cotija for a salty bite, or Queso Fresco for a mild, crumbly contrast to the creamy layers.
Salsa in place of Pico de Gallo – If you don’t have the time or the ingredients for fresh pico de gallo, you can use your favorite jarred salsa instead.
Cream Cheese for Sour Cream – For a richer, creamier texture, use softened cream cheese instead of sour cream.
How to Make Five Layer Dip Bowls
Step #1: Halve the avocados, remove the pits, and scoop the flesh into a medium bowl. Mash the avocado with a fork, then stir in the Guacamole Seasoning Mix until well blended. Cover tightly and refrigerate for 30 minutes.
Step #2: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
Step #3: Arrange the mini taco boats in a rimmed pan. Smear the refried beans into the taco boats with a spatula (about 2 heaping tablespoons each). Scatter the grated cheese onto the boats in generous pinches.
Step #4: Bake in the preheated oven for 5-10 minutes until the beans are warm and the cheese is melted.
Step #5: Meanwhile, place the sour cream in a zipper-close baggie. Cut a small piece of the tip-off. Set aside.
Step #6: When the boats come out of the oven, top with guacamole and pico de gallo. Pipe the sour cream over the top of the boats. Serve warm.
Expert Tips
Customize Heat Levels – Add pickled jalapeños, hot sauce, or spicy salsa to adjust the heat to your liking.
Avoid Overfilling the Boats – Keep the layers thin when filling the taco boats to avoid a mess when eating.
Warm the Beans First – Before spreading refried beans into the taco boats, warm them slightly. This makes the beans easier to spread and helps the cheese melt more evenly.
FAQs
You can easily season the mashed avocado with lime juice, garlic powder, cumin, and a pinch of salt for a homemade guacamole seasoning.
Absolutely! Black beans, pinto beans, or even chili beans can be swapped for refried beans.
Feel free to make these your own by adding other toppings. You can add lettuce, black olives, green onions, corn, jalapenos or other peppers you like.
Yes, just use certified gluten-free tortilla boats or tortilla chips.
Storage Information
Leftovers are best eaten fresh since the guacamole and pico can make the tortilla boats soggy. If needed, store them in an airtight container in the fridge for up to 1 day and reheat in the oven before serving. Keep in mind, freezing isn’t recommended since ingredients like guacamole and sour cream can become watery.
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Five Layer Dip Bowls Recipe
Ingredients
- 2 ripe avocados
- 1 1-ounce package Old El Paso Mild Guacamole Seasoning Mix
- 1 12-count package Old El Paso™ Mini Soft Tortilla Taco Boats
- 1 16-ounce can Old El Paso™ Traditional Refried Beans
- 1 1/2 cups grated cheddar cheese
- 1/2 cup sour cream
- 1 cup pico de gallo
Instructions
- Halve the avocados, remove the pits, and scoop the flesh into a medium bowl. Mash the avocado with a fork, then stir in the Guacamole Seasoning Mix until well blended. Cover tightly and refrigerate for 30 minutes.
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Arrange the mini taco boats in a rimmed pan. Smear the refried beans into the taco boats with a spatula (about 2 heaping tablespoons each). Scatter the grated cheese onto the boats in generous pinches.
- Bake in the preheated oven for 5-10 minutes until the beans are warm and the cheese is melted.
- Meanwhile, place the sour cream in a zipper-close baggie. Cut a small piece of the tip-off. Set aside.
- When the boats come out of the oven, top with guacamole and pico de gallo. Pipe the sour cream over the top of the boats. Serve warm.
NOTES
Nutrition
I made these an after-work get together, and everyone really enjoyed them. They were gone fast! Thanks!