The Cielito Lindo Dip is the Puerto Rican version of the 5-layer dip. It is the perfect party food to make and share!
The Cielito Lindo Dip is a staple in Puerto Rican culture. This is the dip I have always made to take to the beach. It is similar to the Mexican dip.
The dip is typically made with cream cheese and a Puerto Rican style ground beef as a base. The meat is what makes the 5-layer dip different because it is very flavorful.
This recipe is a classic choice for the beach, lake, or parties. It’s a favorite to make, similar to the guava paste dip recipe or the bola de fuego recipe.
You can serve this with the classic tortilla chips or with edible charcuterie cones.
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Why This Recipe Works
- It’s a recipe made with simple ingredients that you can find in your local supermarket.
- The best part is that you can make this days ahead!
- You can add or remove any ingredient you like and give it your own touch.
Recipe Ingredients
- Cream cheese- The cream cheese is the first ingredient we put in our mold. Is kind of what holds the meat together and is delicious in the recipe. You can use your favorite brand because it’s all a preference.
- Ground beef & water- I used an 80/20 meat, which has the right amount of fat, so we can have juicy meat. I like to add water so I can have some juices left after the meat is cooked, so it won’t dry out.
- Sofrito & tomato sauce- As with almost every Puerto Rican recipe, sofrito is a must. This is one of the best ways to add many vegetables to the dish. I used tomato sauce, but you can always use a paste if you like.
- Seasonings– AI used sazon, which adds color and flavor. I also used adobo. But you can really season the meat to your own taste.
- Vegetables- I used lettuce and tomatoes. You can use your preferred greens and keep or remove the tomato.
- Cheese- I used shredded cheddar cheese, which is what is typically used. But you can go with a mix of mozzarella and cheddar. Or just use whatever shredded cheese you like most.
Variations
- Meat- Traditionally, the dip is made with ground beef, but you can use ground chicken or turkey. But you don’t have to stick to only ground meat. Use a shredded chicken or a shredded turkey.
- Vegetables- Not typical, but you add corn or olives. You can also add sweet plantains to give it that sweet and salty taste. You can add refried beans like the Mexican dip.
How to Make Cielito Lindo Dip
- Photo 1: First, we make the meat. In a pan, add the sofrito and tomato sauce and saute for 2 minutes while stirring. Then add the meat, water, and seasonings. Cook the meat for 10 minutes while breaking it apart the meat. Set it aside.
- Photo 2: Cut all the vegetables. I like to chop the tomato into small cubes and the lettuce into 1-inch pieces. If you want to save time, you can buy a pack of a pre-shredded salad.
- Photo 3: Use a mold and add the cream cheese. Then spread the cream cheese on the bottom of the pan. But to do this more easily, the cream cheese must be softened. Try to spread the cheese into an even layer.
- Photo 4: The last step is to add everything in layers. I make one layer for each ingredient, but you can make multiple.
Recipe Tips
- I used an 8×6 mold to make the dip. But you can use a bigger mold or smaller ones, and divide this recipe into 2 or 4 molds.
- You can make the meat days ahead and freeze it. Then you assemble everything on the day of or a couple of days before the day you want it for.
- You can keep the dip for 4 days in the fridge.
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Cielito Lindo Dip
The dip to make for a day at the beach, lake, or park. An easy party food that everyone would love.
Ingredients
Instructions
- In a large pan over high heat, add sofrito and tomato sauce. Saute for about 2 minutes while constanly stirring so it doesn't burn.
- Add your meat, sazón, adobo, and water. Cook for 10 minutes while breaking the big lumps of meat. Once cook, set it aside so it can cool.
- Cut all the vegetables. Roughly chop the lettuce into 1-inch pieces. Chop the tomatoes into small cubes.
- In a mold, add the cream cheese and spread it on the bottom of the mold. Make an even layer of cheese. Then add the meat and make a flat even layer on top of the cream cheese.
- Then add everything by layers. Add the lettuce, tomatoes, and last, the cheese. Buen provecho!
Recipe Notes
- Meat- You can use any ground meat you like. But you can also use any meat you like. Use a flavorful shredded chicken or turkey.
- Vegetables- While the typical green to use is lettuce, you can use your favorite. For the vegetables, you can add corn or olives. You can essentially add or remove whatever vegetable you don’t like.
- Serving- This is typically served with tortilla chips, but I love serving with the Puerto Rican Barquillas.
- Yield- I put the serving size for 12, but it can yield a lot more depending on what each person has.
- Storage- You can keep this in the fridge for up to 4 days.
Nutrition
Calories: 98kcal | Carbohydrates: 0.2g | Protein: 7g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 27mg | Sodium: 154mg | Potassium: 110mg | Fiber: 0.04g | Sugar: 0.1g | Vitamin A: 12IU | Vitamin C: 0.2mg | Calcium: 8mg | Iron: 1mg
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