To celebrate the (hopeful) departure of cooler weather — and to fuel your March Madness watch parties — we’ve rounded up three Tex-Mex dips that are perfect for serving at gatherings. Each recipe comes from food blogger Mandi Hickman‘s gorgeous cookbook, The Tex-Mex Table. Whether you’re feeding a crowd or in the mood for a low-key dinner of chips and dip on the couch, these recipes offer a glimpse into Mandi’s delicious spins on comforting Tex-Mex classics. Enjoy!
3 Tex-Mex Dip Recipes for a Crowd
Pimento Cheese Corn Dip
This pimento cheese corn dip adds a delicious Tex-Mex twist to a Southern staple. Using corn and spices, Mandi says this is one of those dishes that is seriously difficult to stop eating once you start … it’s that good! She recommends serving this dip with tortilla chips or crackers at your next gathering.
Pimento Cheese Corn Dip
Ingredients
- 8 oz cream cheese softened
- ⅓ cup mayonnaise
- 2 tsp hot sauce
- 1 tsp ground mustard
- 1 tsp smoked paprika
- 1 tsp ground cumin
- Salt and pepper to taste
- 8 oz shredded sharp cheddar cheese
- 1 4-oz. can diced pimentos drained
- 2 cups sweet corn kernels fresh or frozen and thawed
- Sliced green onion for topping optional
- Tortilla chips or crackers for serving
Instructions
- Preheat the oven to 375°F.
- In a large mixing bowl, combine the cream cheese, mayo, hot sauce, ground mustard, smoked paprika, cumin, salt, and pepper. Mix well to combine.
- Mix in the shredded cheddar cheese, pimentos, and corn. Add the mixture to an 8x8-inch baking dish and bake for 25 to 28 minutes or until bubbly and hot.
- Top with sliced green onion (if using) and serve with tortilla chips or crackers.
Notes
Nutrition
Creamy Queso
We’d be remiss not to include a queso recipe in a roundup of Tex-Mex dips. If you enjoy your queso on the spicier side, this version is for you, calling for diced green chilis, chili powder, jalapeño slices, and a drizzle of hot sauce. Mandi notes that if you prefer your queso to be “looser” (thinner), you can add more half-and-half or water. Either way, queso is always a guaranteed hit!
Creamy Queso
Ingredients
- 1 tbsp butter
- ⅓ cup chopped yellow onion
- 1 jalapeño seeded and finely chopped
- 1 4-oz. can diced green chilis
- ½ tsp ground cumin
- 1 tsp chipotle chili powder or chili powder
- Salt to taste
- 2 cloves garlic minced
- 1 lb American cheese cubed
- 2 oz cream cheese at room temperature
- 1½ cups half-and-half
- 1 cup shredded cheddar cheese
- Chopped cilantro for topping
- Jalapeño slices for topping
- A drizzle of hot sauce I like Valentina's for this recipe
- Tortilla chips for serving
Instructions
- In a skillet over medium heat, melt the butter. When melted, add the onion, jalapeño, diced green chilis, cumin, chipotle chili powder, and salt. Cook for 5 to 7 minutes, stirring occasionally. Add the garlic and let cook for 30 seconds.
- Add the cubed American cheese, cream cheese, and half-and-half. Mix and let cook until it’s smooth and creamy; this should only take a minute or so.
- Stir in the shredded cheddar cheese and mix to combine. Keep whisking the queso until the consistency becomes smooth and creamy, 3 to 5 minutes. Taste and adjust seasonings if need be. If you want a “looser” queso, you can whisk in a little more half-and-half or water.
- Ladle the queso into a serving bowl and top with the chopped cilantro, jalapeño slices, and a drizzle of hot sauce. Serve with chips.
Notes
Nutrition
RELATED: Cauliflower Queso? You’ve Got to Try It!
Baked Bean Dip
Also known as “Texas Trash Dip,” this baked bean dip is a mouthwatering combination of spicy baked refried beans and melted pepper jack cheese. Mandi tops hers with black olives and sliced green onion, but you could easily throw in additional toppings like diced tomatoes and sour cream! Served with your favorite tortilla chips, this dip is a flavorful option to serve at your next get-together or game day.
Baked Bean Dip
Ingredients
- 8 oz cream cheese softened
- ½ cup sour cream
- 2 16-oz. cans refried beans
- 1 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp garlic powder
- Salt to taste
- ½ cup pickled jalapeños chopped
- 1½ cups shredded pepper jack cheese
- ¼ cup black olive slices
- 1 tbsp sliced green onion
- Tortilla chips for serving
Instructions
- Preheat the oven to 350°F.
- In a large mixing bowl, combine the cream cheese and sour cream, mixing until smooth.
- Add the refried beans, chili powder, cumin, garlic powder, salt, and chopped pickled jalapeños. Mix well.
- Spread the mixture into an 8x12-inch baking dish. Top the dip with the shredded pepper jack cheese and bake for 25 to 30 minutes.
- Take the dip out of the oven and top with the sliced black olives and sliced green onion. Serve with tortilla chips on the side.
Notes
Nutrition
Happy dipping!
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