A party isn’t really a party unless there’s a dip that everyone can’t stay away from, and that’s pretty much cielito lindo.
It’s a 7 layer dip, similar to the classic Mexican version, and a staple at Dominican and Puerto Rican gatherings, barbecues, and beach days.
Everyone puts their own spin on this dip, but cream cheese, ground beef, and melted cheese are always in there.
The 7 layer dip I bring to every party
Cielito Lindo dip is a hit no matter where I bring it, which is why it’s basically my go-to party dish (especially when it’s last minute). There’s just something so satisfying about breaking through each layer with a chip and getting a little bit of everything.
Here’s how I layer it every time: cream cheese, refried beans, ground beef, salsa, shredded cheese, lettuce, and pico de gallo.
Layer the lettuce and pico in last
The shredded lettuce and pico de gallo layers on on after the dip comes out of the oven so they stay fresh and crisp and don’t wilt from the heat. Trust me, those fresh layers balance the warm, melted layers underneath.
Make it all from scratch or keep it easy
7 layers sounds like a lot of work, but you don’t have to overthink it! You can get canned refried beans, jarred salsa, and prepared pico de gallo from the store and have this entire thing layered up in under 5 minutes. Then the only thing you really need to make yourself is the ground beef layer and you’re good to go.
But if you have an extra 15 minutes, you can make some of the layers from scratch. When I make my own refried beans I start with a can of red beans, mash them in a pan with a little water, and cook them until they’re thick and creamy. Then I just season with salt and pepper and let it cool before layering.
For a quick cooked salsa, I sauté chopped tomatoes, onions, and a little garlic in a pan, add a splash of water, and mash the tomatoes as everything cooks to get the texture just right. To make fresh pico de gallo I just chop tomatoes, onions, and cilantro then mix them with a squeeze of lime juice and a little salt.
The perfect chip for dipping
Toss a bowl of tortilla chips on the side and you’re good to go, but potato chips and crackers also go perfect with this! Or get fancy and fry up some tostones to make it even better!
Cielito Lindo Dip
Equipment
- Baking dish
Ingredients
- 1 (8 oz) block cream cheese
- 1½ cups refried beans
- 2 cups picadillo
- 1 cup salsa
- 2 cups cheddar cheese shredded
- 1 handful lettuce shredded
- 1 cup pico de gallo
- Chopped cilantro for topping
Instructions
- Preheat the oven to 400°F.
- Spread the cream cheese evenly in a baking dish, pressing it down with the back of a spoon to make a smooth base.
- Add the refried beans on top and spread into an even layer.
- Layer the picadillo over the beans, pressing lightly.
- Spread the salsa evenly, then sprinkle on the cheese.
- Bake for about 10 minutes, until everything is warmed through and the cheese is melted.
- Remove from the oven and top with shredded lettuce, pico de gallo, and top with cilantro.
- Serve warm with tortilla chips and enjoy!
