This recipe for Nacho Dip is a crowd pleasing, family favourite! Layered with sour cream, salsa, green pepper, olives, jalapeños and shredded cheddar cheese, it’s a burst of flavour in every bite!
We don’t host many parties at the Lagana residence but when we do, you bet your ass that a Nacho Dip is gonna be involved. And it ain’t just some ordinary nacho dip, either. This nacho dip is my mama’s famous recipe and has been at literally every single party we’ve hosted or potluck we’ve gone to within the last 30 years (and I’m not even exaggerating). YUP, It’s THAT good. And easy. Therefore, it’s rightfully achieved super legendary status amongst family and friends. And, at this point, is just an expectation of us. And boy, as you probably already know, we’re here to DELIVER.
This recipe for Nacho Dip is perfect for Queen Lazy herself (aka me…or you…). It’s literally broken down into 2 simple parts allowing the chef (aka me…or you…) to take a damn 1-2 hour break in between. Imagine the possibilities???!!! Taking a 2 hour break in between putting something together that’ll make it seem like you spent the entire day constructing the layers that make up this heavenly concoction?! You’re tellin’ me I could start laundry, make the base layer of the dip, put it in the fridge, see who gets evicted from this week’s episode of Big Brother, throw the laundry in the dryer, top my dip and by the time I’m ready to fold my laundry, voila, the best ever Nacho Dip awaits?!?! Except you know better and surely don’t need me to tell ya – the laundry can wait, not the dip.
WHAT YOU’LL NEED TO MAKE MAMA’S FAMOUS NACHO DIP
Simple ingredients, that probably come to mind when you think of devouring a good ol’ plate of nachos, is all you’re going to need to make this no cook layered Nacho Dip. Let’s talk about them in a little bit more detail down below:
- Sour Cream: It’s neutral flavour makes it perfect for the base layer of this nacho dip. It’s what makes it thick and creamy.
- Cream Cheese: Part of the base layer of the dip. Adds a subtle tanginess to this nacho dip recipe.
- Mayo: Part of the base layer of the dip. Adds flavour, structure and smoothness to this nacho dip recipe. Either homemade mayonnaise or store bought work well in this recipe.
- Salsa: Adds a fresh, acidic bite to this layered nacho dip. Depending on your preference, you can use a mild, medium or hot salsa. However, I generally go for the chunkier variety as it adds a nice texture to the dish. A good quality store bought version will do just fine but you can always make your own if you’re feeling adventurous.
- Lemon Juice: Adds zing, tang, freshness and acidity to the nacho dip. Helps in thinning out the base layer so it’s easily spreadable and not too thick. Therefore, freshly squeezed lemon juice is best in this recipe.
- Green Pepper: Adds the perfect crunchy bite to this nacho dip recipe. We tend to always use green for some reason but you can use any colour bell pepper you have on hand.
- Olives: We’re olive lovers in this house and we add to them anything we get a chance to! They add the perfect bit of tang and saltiness to the dip. You can use black olives instead, if you prefer.
- Cheese: Why, yes! You can’t have anything nacho related without a bit of cheese! Am I right? We normally use freshly grated cheddar cheese for this recipe. But feel free to switch it up, if you desire (we also love using marble!).
- Tortilla Chips: Of course! They’re mandatory for serving!
- Taco Seasoning (not pictured): We don’t always add taco seasoning to this Layered Nacho Dip recipe but sometimes, when mama’s feeling a bit on the fancy side, she’ll throw some into the base layer.
HOW TO MAKE LAYERED NACHO DIP (KEY TIPS)
- Use a shallow rectangular baking dish for best results. The layers shouldn’t be that thick. In all 30 years that my mama has made this dip, we’ve always used one of these. It’s the perfect width and size for this Nacho Dip recipe to allow for maximum scooping. EXTRA TIP: If you plan to take this Nacho Dip to a party or potluck, use a disposable rectangular baking dish instead. That way, you don’t have to worry about collecting or washing the dish after the party.
- I know a lot of recipes that use cream cheese call for it to be softened first. While that might make it easier to blend, it’s not necessary for this Nacho Dip recipe. Don’t worry too much about it being a tad lumpy when mixed with the mayo, sour cream and lemon juice. Once it all comes together those little lumps won’t mean a thing. As long as you ensure you blend it thoroughly before spreading it out into the base layer of the baking dish.
- Use a stand up or electric hand mixer for best results. This will ensure that the base layer of the dip is properly smooth and combined.
- Cut the green pepper into very small pieces – a nice fine dice or even a mince. They kinda just hide in there amongst the toppings and you don’t want the flavour to overpower the others in the dip.
- On the other hand, keep the jalapeño slices big and visible. That way, if someone doesn’t like spicy or want heat, they can easily avoid taking or eating them. EXTRA TIP: Whether or not you remove the seeds from the jalapeño is up to you. Keep them in for extra spicy and remove them for less spice. I like to keep some in but remove the majority.
- Give the base layer of the dip at least 1-2 hours of chilling time in the fridge before adding the toppings. This will allow the flavours to mingle just enough to produce profound flavours.
- Don’t skimp on the cheese. My mama swears by this one! However, it’s okay if some parts of the bottom layers are shining through slightly. But, for the most part, the cheese should be spread out enough that it covers most of the top surface area. EXTRA TIP: Use the small side of your box grater (meant for zesting, kinda like it’s own microplane) to grate the cheese. This will make it extra thin and stringy which is the perfect size and texture for this recipe for Nacho Dip.
- Serve cold. The cheese is not meant to be melted and the dip is not meant to be baked. Therefore, this Nacho Dip is best served chilled. Don’t forget the tortilla chips for serving!
FREQUENTLY ASKED QUESTIONS
This homemade Nacho Dip lasts about 3 days in the fridge. If you have it for slightly longer, that’s okay, too. However, just note that it starts releasing water after the initial 3 days so it’s best if consumed before then.
No, unfortunately, due to all of the delicious fresh components of this recipe for Nacho Dip, I wouldn’t advise freezing it. It’s best when eaten fresh and consumed within 3 days.
Yes! You can easily prepare the base layer and toppings of this Nacho Dip recipe in advance. The base layer has to chill for at least 2 hours anyway but longer than that won’t hurt it. You can chill the base layer overnight then add the fresh toppings just before serving. Or, to save on time, you can prepare the entire dip a day or two in advance without affecting the final result.
- 1 250g package Cream Cheese
- 1 250ml tub of Sour Cream (1 cup)
- 3 tbsp Mayonnaise, homemade or store bought*
- 2 tsp Lemon Juice
- 1 cup Salsa
- 1 cup Cheddar Cheese, finely grated*
- 1/4 cup Green Pepper, chopped
- 1/4 cup Green or Black olives, sliced
- 1 Jalapeño (optional), sliced
- 2 tbsp Taco Seasoning (optional)*
- 1 bag Tortilla Chips, for serving
- Blend the first four ingredients (and the taco seasoning, if using) together using an electric hand mixer and spread into a thin layer in a medium sized shallow rectangular dish. Cover and refrigerate for 1-2 hours.
- Top with salsa, green pepper, olives, grated cheddar cheese and jalapeno if desired. Serve with tortilla chips.
Try using my homemade mayonnaise for this Nacho Dip recipe.
Use the small side of your box grater (meant for zesting, kinda like it's own microplane) to grate the cheese. This will make it extra thin and stringy which is the perfect size and texture for this recipe for Nacho Dip.
We don't always add taco seasoning to this Layered Nacho Dip recipe but sometimes, when mama's feeling a bit on the fancy side, she'll throw some into the base layer.
Nutrition Information:Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 3228Total Fat: 249gSaturated Fat: 108gTrans Fat: 5gUnsaturated Fat: 115gCholesterol: 523mgSodium: 4712mgCarbohydrates: 196gFiber: 18gSugar: 32gProtein: 69g
Nutrition is only an estimate and calculated using Nutritionix.
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