Best Five Layer Mexican Dip Recipes

FIVE-LAYER MEXICAN DIP

Five-Layer Mexican Dip image

Each layer of this Southwestern dip is loaded with color and flavor.

Provided by By Betty Crocker Kitchens

Categories Appetizer

Time 20m

Yield 20

Number Of Ingredients 7

Ingredients

1 can (16 oz) Old El Paso™ refried beans
2 tablespoons Old El Paso™ Thick 'n Chunky salsa
1 1/2 cups sour cream
1 cup guacamole
1 cup shredded Cheddar cheese (4 oz)
2 medium green onions, chopped (2 tablespoons)
Tortilla chips

Steps:

In medium bowl, mix refried beans and salsa. On 12- or 13-inch serving plate or pizza pan, spread bean mixture in thin layer.
Spread sour cream over bean mixture, leaving about 1-inch border of beans around edge. Spread guacamole over sour cream, leaving border of sour cream showing.
Sprinkle cheese over guacamole. Sprinkle onions over cheese. Serve immediately, or cover and refrigerate until serving. Serve with tortilla chips.

Nutrition Facts : Calories 150, Carbohydrate 13 g, Cholesterol 20 mg, Fat 2, Fiber 2 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 1 g, TransFat 0 g

FIVE LAYER MEXICAN DIP

Five Layer Mexican Dip image

Provided by Ellie Krieger

Categories appetizer

Time 23m

Yield 12 servings, serving size 1/2 cup

Number Of Ingredients 16

Ingredients

2 teaspoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1 (15.5-ounce) can black beans, preferably low-sodium, drained and rinsed
1 tablespoon minced chipotle pepper in adobo
4 tablespoons lime juice
1/4 teaspoon ground cumin
1 tablespoon water
1/2 teaspoon salt
2 cups corn kernels (10-ounce box frozen corn)
1/4 cup chopped cilantro leaves
2 ripe avocados
4 medium tomatoes, seeded and diced (about 2 cups)
1/4 cup thinly sliced scallion
1 tablespoon finely diced jalapeno pepper, optional
3/4 cup shredded extra-sharp Cheddar

Steps:

Heat the oil in a skillet over medium-high heat. Add onions and cook until they soften, about 3 minutes. Stir in the garlic and cook for 2 minutes more.
Put half of the onion mixture into a food processor with the black beans, chipotle pepper, 2 tablespoons of the lime juice, cumin, water and salt. Puree until smooth. Set aside.
Add the corn to the skillet with the remaining onion mixture and cook for about 3 minutes. Remove from the heat and stir in the cilantro leaves.
In a small bowl mash the avocado with the remaining lime juice. In a medium bowl toss together the tomatoes, scallion and jalapeno, if using. Season tomato mixture with salt and pepper, to taste.
Spread the black bean dip into the bottom of an 8 by 8 glass baking or serving dish. Top with the corn mixture, spreading it out to form a single layer over the beans, repeat with the avocado, then the tomatoes. Top with cheese. Serve with baked chips.

FIVE LAYER MEXICAN DIP

FIVE LAYER MEXICAN DIP image

Categories Condiment/Spread Bean Appetizer No-Cook

Number Of Ingredients 16

Ingredients

2 tsp. olive oil
1 medium onion, diced
2 cloves garlic, minced
1 (15.5-ounce) can black beans, preferably low-sodium, drained and rinsed
1 tablespoon minced chipotle pepper in adobo
4 tablespoons lime juice
1/4 tsp. ground cumin
1 tablespoon water
1/2 tsp. salt
2 cups corn kernels (10-ounce box frozen corn)
1/4 cup chopped cilantro leaves
2 ripe avocados
4 medium tomatoes, seeded and diced (about 2 cups)
1/4 cup thinly sliced scallion
1 tablespoon finely diced jalapeno pepper, optional
3/4 cup shredded extra-sharp Cheddar

Steps:

Heat the oil in a skillet over medium-high heat. Add onions and cook until they soften, about 3 minutes. Stir in the garlic and cook for 2 minutes more. Put half of the onion mixture into a food processor with the black beans, chipotle pepper, 2 tablespoons of the lime juice, cumin, water and salt. Puree until smooth. Set aside. Add the corn to the skillet with the remaining onion mixture and cook for about 3 minutes. Remove from the heat and stir in the cilantro leaves. In a small bowl mash the avocado with the remaining lime juice. In a medium bowl toss together the tomatoes, scallion and jalapeno, if using. Season tomato mixture with salt and pepper, to taste. Spread the black bean dip into the bottom of an 8 by 8 glass baking or serving dish. Top with the corn mixture, spreading it out to form a single layer over the beans, repeat with the avocado, then the tomatoes. Top with cheese. Serve with baked chips.