Best Seven Layer Mexican Dip Recipes

WW SEVEN-LAYER MEXICAN DIP image

Number Of Ingredients 8

1 cup fat-free sour cream
2 Tbsp reduced-sodium taco seasoning
9 oz fat-free bean dip, about 1 heaping cup
6 oz guacamole, about 3/4 cup
1/4 cup low-fat shredded cheddar cheese
4 medium scallion(s), chopped
1 small tomato(es), chopped
6 medium olive(s), black, sliced

Steps:

Combine sour cream and taco seasoning; mix well. Spread bean dip on bottom of a 12-inch round glass serving bowl or edged-platter. Top with guacamole, sour cream, cheese, scallions, tomatoes and olives. Yields about 1/4 cup dip per serving.

Mexican Seven Layer Dip image

Provided by PalatablePastime

Time 20m

Yield 20 serving(s)

Number Of Ingredients 16

2 avocados
1 tablespoon fresh lime juice
salt
1/4 teaspoon garlic powder
1/8 teaspoon ground cumin
1 (8 ounce) package fat free cream cheese, softened
1/2 cup nonfat sour cream
1/2 cup salsa
1 teaspoon ground cumin
1 (15 ounce) can fat-free vegetarian refried beans
1 teaspoon garlic powder
1 cup shredded lettuce
1 cup shredded fat-free cheddar cheese
1 large fresh tomato, diced
1 (2 1/4 ounce) can sliced black olives
non-fat tortilla chips (I prefer Wow brand)

Steps:

Slice avocadoes in half; remove seed; Peel away outer skin and place fruit in bowl.
Cover fruit with lime juice and mash with fork.
Season with salt to taste, 1/4 tsp.
garlic powder, and 1/8 tsp.
cumin.
Beat together cream cheese, sour cream, salsa, and the 1 tsp.
cumin in a mixing bowl; set aside.
In another small bowl mix together refried beans and the 1 tsp.
garlic powder (garlic salt o. k.) to taste.
Spread beans over the bottom of a serving dish or large casserole.
On top of this spread the guacamole, leaving a small area of beans exposed.
Place sour cream/cream cheese over guacamole, leaving a small area of guacamole exposed.
Sprinkle lettuce over sour cream/cream cheese, leaving a small area of that exposed.
Cover lettuce with sprinklings of first: cheese, then tomatoes, then black olives.
To garnish, place a few tortilla chips around the perimeter of the dish.
Keep chilled until time to serve, but do not chill chips.

Seven Layer Mexican Dip image

Provided by Amy H.

Time 15m

Number Of Ingredients 12

2 medium ripe avacados
1 Tbsp lemon juice
1/2 c diced tomatoes
2 Tbsp minced onion
1/8 tsp salt
dash of black pepper
1 can(s) (10 oz.) bean dip
1 c shredded cheddar cheese
1 c shredded montaray jack cheese
1/4 c sliced black olives
chopped tomatoes to garnish
chopped green onion to garnish

Steps:

1. mash avacados; stir in lemon juice, 1/2 cup chopped tomatoes, minced onion, salt and pepper. Set aside.
2. Spread bean dip in a shallow 9-inch dish. Spread avacado mixture over the bean dip. Sprinkle with Monterey Jack cheese.
3. Repeat layers and sprinkle with cheddar cheese.
4. Spread sour cream over the top and sprinkle with olives, tomatoes and green onions.
5. Chill for several hours and serve with corn chips.

MEXICAN SEVEN LAYER DIP image

Number Of Ingredients 9

-1 lb can of refried beans
-1 (10 1/2 oz) can of bean dip
-8 oz shredded cheddar cheese
-8 oz shredded Monterey jack cheese with jalapenos
-8 oz carton of sour cream
-1 envelope of taco seasoning
-8 oz (1 cup) avocado dip (2 ripe avocados mashed and mixed with garlic salt and cayenne pepper)
-1 (4 1/2 oz) can of chopped ripe olives, drained
-2 med. tomatoes, chopped

Steps:

-Combine 1st two ingredients and use this to make the 1st layer in a 9X12" casserole dish -Distribute cheddar and jack cheese to make the 2nd and 3rd layers -Combine sour cream and taco seasoning and then spread this for the 4th layer -Create the last 3 layers as follows: 5th layer= avocado dip 6th layer= olives 7th layer= tomatoes -Chill ans serve with taco chips

SEVEN LAYER MEXICAN DIP image

Number Of Ingredients 8

1 can El Paso refried beans
1 small can El Paso taco sauce
3/4 cup shredded cheddar cheese
1 cup guacamole
1/2 cup sour cream
1 small can black olives
1 4-ounce can El Paso green chilis
1/4 cup thinly sliced green onions

Steps:

Heat the refried beans and taco sauce in a small sauce pan until hot. Remove from stove and spread heated beans evenly on the bottom of a 9" by 12" casserole dish. Sprinkle shredded cheese on the hot beans evenly. Finish the dip with the following additional layers: guacamole; sour cream; olives; green chilis and green onions. Serve with tortilla chips.