Easy 4-Layer Dip

A tortilla chip dunking into a 4 layer dip.

This easy 4-layer dip recipe requires just 10 minutes to prepare, and features sour cream, guacamole, salsa, and shredded cheese.

Course Appetizer, Dips and Spreads

Cuisine American, Tex-Mex

Prep Time 10

Total Time 10

Servings servings

Calories 208

Author Dorothy Bigelow

Equipment

Deep dish pie plate or 8X8 baking dish

Ingredients

2 cups sour cream or thick Greek yogurt
2 cups guacamole
2 cups salsa drained, if needed
2 cups shredded Mexican cheese blend or shredded cheese of your choice

Instructions

Spread the sour cream in a deep dish pie plate, or an 8X8 baking dish, spreading it out evenly.
Add the guacamole on top of the sour cream layer, using a silicone spatula to smooth it out evenly.
If using a watery salsa, set a strainer over a glass bowl and strain the salsa before measuring.
Add the drained salsa on top of the guacamole, smoothing it out in an even layer.
Finally, sprinkle 2 cups of cheese on top of the salsa layer.
Serve immediately with tortilla chips, crackers, veggie sticks, or toasted baguette slices.

Video

Notes

Draining Salsa: If your salsa is thinner or has a lot of liquid, drain it in a fine mesh strainer over a bowl to remove excess liquid. Any liquid will pool in your dip, so it's best to remove it.

Storing leftovers: This 4-layer dip doesn’t store as well as baked dips, but it should be good in the fridge for up to 3 days when wrapped tightly. The layers will start to weep and become slightly watery after about 6 hours, but it’s still totally delicious! Just pour off any excess water before serving.

Make ahead: For guests, I wouldn’t recommend making the dip more than 6 hours in advance. This dip is so easy to make you can easily put it together just before it’s needed, especially if you use store-bought guacamole and pre-drain the salsa.

Nutrition