5 LAYER MEXICAN DIP
This is one of my favorite recipes. Great for football games, tailgates, or any party. Very EASY to make!
Provided by JENHAGGERTY
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes
Time 53m
Yield 6
Number Of Ingredients 5
Steps:
- Heat refried beans in a microwave-safe bowl in a microwave oven until hot, stirring frequently, about 3 minutes. Spread beans onto the bottom of a serving platter; refrigerate until the beans are cooled completely, about 10 minutes.
- Spread guacamole in a layer atop the beans. Spread sour cream atop the guacamole. Sprinkle cheese over the sour cream; top with tomatoes.
- Cover platter with plastic wrap and refrigerate until cold, about 30 minutes.
Nutrition Facts : Calories 421.3 calories, Carbohydrate 19.4 g, Cholesterol 69.5 mg, Fat 32.4 g, Fiber 6.5 g, Protein 16.1 g, SaturatedFat 16.8 g, Sodium 459.3 mg, Sugar 1.7 g
MEXICAN LAYER DIP
This adaptable Mexican layer dip is like a magnet to hungry guests at our family get-togethers and casual parties. It's tasty served hot or cold. Just one chip full and you're hooked!-Sheila Frasher, Crown City, Ohio
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 8 cups.
Number Of Ingredients 14
Steps:
- In a large skillet, cook beef and half of the onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, sugar, chili powder, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, about 20 minutes., Spread refried beans into a 13x9-in. dish; top with beef mixture, tomatoes, green pepper and remaining onion. Layer with sour cream and cheese. If desired, top with chopped green onions and chopped tomatoes. Serve with chips.
Nutrition Facts : Calories 117 calories, Fat 8g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 202mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.
PHILADELPHIA® 7-LAYER MEXICAN DIP
So easy to make and eagerly eaten, this classic layered dip uses spicy cream cheese, guacamole, salsa, cheese, lettuce, and olives for a true crowd pleaser.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 3h10m
Yield 32
Number Of Ingredients 8
Steps:
- Mix cream cheese and seasoning mix until blended; spread onto serving plate or bottom of pie plate.
- Top with remaining ingredients.
- Refrigerate several hours or until chilled.
Nutrition Facts : Calories 48.7 calories, Carbohydrate 2 g, Cholesterol 11.3 mg, Fat 4.1 g, Fiber 0.6 g, Protein 1.5 g, SaturatedFat 2.1 g, Sodium 133.1 mg, Sugar 0.1 g
5-LAYER MEXICAN DIP OR NACHOS SUPREME
This is a spectacular layered dip to serve out of a glass trifle dish or casserole. Goes together in minutes, and can be made ahead. It's great served either hot or at room temperature with warm tortilla chips (we like it with Tortilla Scoops) and an ice cold beer or margarita. Optional: Add strips of grilled carne asada or pollo asada and layer in a dish for a killer nachos supreme! Tip: I use recipe #117797 for the seasoning.
Provided by BecR2400
Categories Mexican
Time 25m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- In a 13 x 9-inch glass serving dish, spread the refried beans.
- Mix together the sour cream, mayonnaise and seasoning mix. Spread this on top of the beans.
- Put on a layer of the chopped green chiles (both cans). Note: You may substitute 8 ounces of chunky salsa for the chopped green chiles.
- Mix together the diced avocados, lemon juice, salt and garlic powder. Spread this on top of the green chiles.
- Mix together the shredded cheese, green onions, chopped tomatoes and chopped olives. Sprinkle this on top. Garnish with chopped fresh cilantro.
- May be served right away, or cover and chill for up to 24 hours. -OR-, to serve hot:, bake at 350 degrees F until hot and bubbly, about 15 minutes.
- Serve with warm tortilla chips (we like Tortilla Scoops).
- TO MAKE NACHOS SUPREME:.
- Layer dip with tortilla chips and sliced carne asada steak, pollo asada, seasoned ground beef, or shredded chicken; top with extra shredded cheese and diced green chiles. Bake or microwave briefly until heated through and the cheese has melted. Enjoy!
FIVE-LAYER MEXICAN DIP
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
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
Provided by Ellie Krieger
Categories appetizer
Time 23m
Yield 12 servings, serving size 1/2 cup
Number Of Ingredients 16
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.
9-LAYER MEXICAN DIP
While many incarnations exist, I have tailored my recipe to meet my dietary needs (food allergies/migraines). This dip uses lower fat and natural ingredients and is vegetarian-friendly, too. Feel free to modify to suit your tastes. That's what cooking (or in this case layering) is all about!
Provided by Heather3271
Categories One Dish Meal
Time 30m
Yield 15-20 serving(s)
Number Of Ingredients 10
Steps:
- In large mixing bowl, combine refried beans and salsa. Consistency should be that of cake frosting--spreadable but not thick. Adjust amount of salsa accordingly.
- Spread bean and salsa mixture onto serving platter. (I use the back of a metal serving spoon.).
- Layer remaining ingredients.
- Serve with Baked Tostitos Scoops Tortilla Chips.
- NOTES: Also great as a meal. Even my green-veggie-phobic children devour this dish! This recipe is moderately spicy. Change the heat of the salsa to adjust. You could also top with jalapenos or other hot peppers to add more heat. I sometimes use different greens (prepackaged salad mixes) instead of iceberg lettuce and use different cheeses (pepperjack kicks it up a few notches!).
5-LAYER MEXICAN DIP
I found this recipe on BackoftheBox.com and thought this would be nice for a Cinco De Mayo celebration. It is listed under appetizers but I would even eat this for a quick lunch. Kraft Foods created this recipe.
Provided by lauralie41
Categories Black Beans
Time 3h20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- In small bowl, mix beans, chili powder, and cumin. Spread this on the bottom of a 9-inch pie plate.
- Layer remaining ingredients on top of bean mixture. Cover and refrigerate until well chilled. Serve with your favorite tortilla chips.
3-LAYER MEXICAN PARTY DIP
Served at room temperature or hot, this delicious dip lacks only tortilla chips! From Parade Magazine.
Provided by SmHerndon
Categories Mexican
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Spread the beans over the bottom of a 10" round glass baking dish; cover in guacamole.
- In a separate bowl, combine the sour cream and spices; spread over the guacamole with spatula.
- Sprinkle the top with the cheese, tomatoes, olives and scallions.
- Serve at room temperature or bake in a 425°F oven for 15 minutes and serve hot.
NO AVOCADO, NO REFRIED BEANS - MEXICAN LAYER DIP
I wanted to take a Mexican dip to a party, but one set of friends hates refried beans and another can't stand avocado. After an extensive search, I decided to combine a few of the different recipes here and this is what I came up with. I didn't have any left over to bring home...
Provided by _Pixie_
Categories Tex Mex
Time 15m
Yield 10-14 serving(s)
Number Of Ingredients 10
Steps:
- Using an electric mixer, beat the sour cream and cream cheese until smooth and creamy.
- Spread mixture evenly on an oval platter or"medium" pizza pan size plate.
- Cover evenly with salsa, a good thick layer.
- The pan size will determine how much you need.
- Sprinkle lettuce evenly all over.
- Top evenly with diced tomatoes and then sprinkle with cheese.
- Sprinkle evenly with green pepper, then green onion, then the black olives and banana pepper/jalapeno slices (optional).
- Serve immediately with nacho chips (I like Tostidas, heavier style chips should be heated in the oven first for 5 minutes at 350F to make them crispier).
Nutrition Facts : Calories 226.4, Fat 19.1, SaturatedFat 11.8, Cholesterol 53.3, Sodium 608.8, Carbohydrate 7.5, Fiber 1.7, Sugar 2.7, Protein 8.1
6 LAYER MEXICAN DIP
Make and share this 6 Layer Mexican Dip recipe from Food.com.
Provided by JennW
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Spread each layer, one on top of the next, on a large serving plate or glass pan.
- 1st layer- bean dip 2nd layer- guacamole*see my recipe* 3rd layer- (combined) sour cream, mayonnaise, taco seasoning 4th layer- (combined) green onions, black olives, tomatoes 5th layer- salsa 6th layer-cheddar cheese Refrigerate for a couple hours.
Nutrition Facts : Calories 259.1, Fat 21.6, SaturatedFat 9.3, Cholesterol 36.8, Sodium 684.2, Carbohydrate 12.4, Fiber 2, Sugar 3.9, Protein 6.2
THREE LAYER MEXICAN DIP
Make and share this Three Layer Mexican Dip recipe from Food.com.
Provided by PinkCherryBlossom
Categories Cheese
Time 15m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Heat oven to to 200C.
- In an ovenproof dish layer the salsa first, sour cream and then top with the cheese.
- Bake for 10 mins until cheese is gooey.
MEXICAN 7 LAYER DIP
last year when we were asked to throw a party themed for Cinco de Mayo, I remembered a dip that my aunt had made one year and I remembered it as best I could and wrote it down, I have done it two ways now; once as a layered salad and once slightly warmed...both were the hit of the party!
Provided by Kimberly Richards
Categories Dips
Time 30m
Number Of Ingredients 9
Steps:
- 1. Place the re-fried beans and taco seasoning into a bowl and stir until combined. Using a 9" x 13" glass baking dish, spread the mixture evenly over the bottom of the dish to create the base.
- 2. Layer all of the other ingredients evenly one at a time:order does not matter, but do finish off with the cheese, onion and olives on top. Place in the refrigerator over night so the flavors can blend together.
- 3. Notes: For a cold salad, place everything over a bed of lettuce in a round dish so that it can be scooped. For a warm dip omit the lettuce and place the layered dip onto a 250 degree oven right from the frig for about 10 minutes just enough to warn it...not melt it.
- 4. Tostitos Scoops work fantastic with this dip.
MEXICAN 9-LAYER DIP
Make and share this Mexican 9-Layer Dip recipe from Food.com.
Provided by PalatablePastime
Categories Cheese
Time 30m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Note: You can easily change the amounts given in the layers to suit your taste or omit a layer if you don't care for it, or add a layer, such as beans, if you prefer.
- Brown meat in skillet with garlic; drain away any fat; add 1/2 envelope taco seasoning and 2 tbsp water and mix together, set aside and allow to cool.
- Spread the beef in the bottom of a 2-quart casserole dish.
- Mix the avocado with the lemon juice and spread over the beef.
- Mix the mayo with the remaining taco seasoning and spread over the guacamole.
- Layer the Monterrey Jack, then the green onions, the cilantro, the tomatoes, the black olives, then finally with the cheddar cheese.
- Serve dip with tortilla chips.
Nutrition Facts : Calories 250.8, Fat 18.4, SaturatedFat 6.6, Cholesterol 42.8, Sodium 558.9, Carbohydrate 9.6, Fiber 5.1, Sugar 2.3, Protein 13.9
SIX LAYER MEXICAN DIP
Several different people at work bring this dip, It is very good with Mexican meals.
Provided by Joyce Lowery
Categories Other Appetizers
Time 20m
Number Of Ingredients 9
Steps:
- 1. First layer: Combine the two cans of bean dip (I use one can regular and one can jalapeno)
- 2. Second layer: Guacamole dip
- 3. Third layer: sour cream, mayonnaise, and taco seasoning (combined)
- 4. Fourth layer: green onions and tomatoes (combined) Add 1 drained can of chopped black olives. I leave them out because we don't like them.
- 5. Fifth layer: salsa
- 6. Sixth layer: cheddar cheese
- 7. Spread each layer, one on top of the next, on a large serving plate or on a baking dish. Refrigerate. Serve with tortilla or corn chips for dipping.
SPICY MEXICAN LAYER DIP
This is a quick and easy recipe for those who disdain bland American interpretations of Mexican food. It has a little kick but won't cause permanent damage. If this isn't hot enough for you, just ramp up the salsa from hot to habanaro.
Provided by Chickermunker
Categories Mexican
Time 10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Layer bottom to top, spreading gently across entire dish in order to maintain individual layers.
- Layer 1: mix refried beans and bean dip, then spread across bottom of dish.
- Layer 2: spread guacamole.
- Layer 3: mix sour cream, mayonaise and taco seasoning, then spread.
- Layer 4: mix cheeses, then sprinkle half.
- Layer 5: pour picante sauce (or salsa).
- Layer 6: sprinkle green onions.
- Layer 7: sprinkle remaining cheese across top.
- Cover and place in refrigerator until ready to serve.
Nutrition Facts : Calories 299.2, Fat 21.2, SaturatedFat 10.5, Cholesterol 53.4, Sodium 1025.7, Carbohydrate 17.4, Fiber 3.7, Sugar 5, Protein 11.4
THREE-LAYER MEXICAN PARTY DIP
Number Of Ingredients 11
Steps:
- 1. Spread the beans over the bottom of a 10-inch round glass baking dish. Cover with the guacamole. 2. In a separate bowl, combine the sour cream with the garlic powder, ground cumin, salt, black pepper and chili powder; spread over the guacamole with a spatula. Sprinkle the top with the cheese, tomatoes, olives and scallions. 3. Serve at room temperature or bake in a 425°F oven for 15 minutes and serve hot.
MEXICAN LAYER DIP - YUMMM
Make and share this Mexican Layer Dip - YUMMM recipe from Food.com.
Provided by Graybert
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine cream cheese, garlic powder and sour cream.
- Use as the first layers in a 9-inch pie plate or dish.
- Combine avocado, lemon juice, tomato and green chilies for the second layer.
- Sprinkle with bacon, green onion and olives.
- Spread taco sauce over all; sprinkle with grated cheddar.
- Refrigerate.
- Serve with taco chips or corn chips.
SUPER EASY MEATLESS NINE LAYER MEXICAN DIP
Make and share this Super Easy Meatless Nine Layer Mexican Dip recipe from Food.com.
Provided by Oolala
Categories Lunch/Snacks
Time 40m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- In a medium pyrex or other oven-proof bowl, layer the ingredients beginning with the beans and ending with the olives.
- Bake at 350 degrees for 30 minutes.
- Serve with tortilla chips.
Nutrition Facts : Calories 308.8, Fat 23.2, SaturatedFat 11.4, Cholesterol 51.8, Sodium 663.1, Carbohydrate 13.5, Fiber 3.9, Sugar 2.1, Protein 13.3
WARM MEXICAN LAYER DIP
A jazzed-up version of a standard Mexican layer dip. This one includes pablano pepper, jalapeno pepper and chorizo, adding great layers of flavor!
Provided by Debbie Reid
Categories Other Snacks
Time 35m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 400 degrees.
- 2. Heat olive oil in a large skillet over medium heat. Add onion, pablano pepper, jalapeno pepper and garlic, and cook until they begin to soften, approximately 5 minutes. Add chorizo and continue cooking until chorizo is cooked through, approximately 5 minutes. Drain well, set aside.
- 3. In a 9-inch pie plate, evenly spread out the cream cheese. Top with the refried beans, spreading out to within 1/4-inch of the edge of the cream cheese layer. Top evenly with the picante sauce, reserved chorizo mixture, and the Mexican cheese blend.
- 4. Bake in preheated oven for 15 - 20 minutes until heated through and bubbly around the edges. Top with scallions. Serve with tortilla chips and enjoy!
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