Best Six Layers And A Chip Dip Recipes

6 LAYER DIP WITH TORTILLA CHIPS

6 Layer Dip with Tortilla chips image

Make ahead dip, with make your own chips. Colorful and a great flavor! Time does not include frying of chips, if you prefer go buy a big bag!

Provided by LAURIE

Categories Mexican

Time 15m

Yield 16 serving(s)

Number Of Ingredients 14

Ingredients

1 cup sour cream
1 cup mayonnaise
1 envelope taco seasoning mix
1 large avocado, peeled and seeded
1/4 cup salsa
2 tablespoons lemon juice
1/4 teaspoon hot pepper sauce
1 (16 ounce) can refried beans
1/2 teaspoon hot pepper sauce (optional)
1 1/2 cups shredded cheddar cheese
1 -2 tomatoes, chopped
1 (4 1/2 ounce) can chopped black olives, drained
flour or corn tortilla
oil (for frying)

Steps:

In a small bowl stir sour cream, mayo and taco mix.
In another bowl mash the avocado.
Stir in the salsa, lemon juice and 1/4 tsp hot sauce.
Stir 1/2 hot sauce into the beans if desired.
In 13x9 dish, spread the beans.
Top with the avocado mixture.
Top with the sour cream mixture.
Sprinkle cheese over this.
Top with tomatoes.
Sprinkle with olives.
Cover and refrigerate overnite.
To make tortilla chips.
Stack tortillas and cut into 6 wedges.
In deep skillet heat oil to 1/2 inch.
Fry wedges a few at a time til crisp and lightly browned.
About 1 minute for corn or 45 secs for flour.
Drain well and serve with the dip.

SIX-LAYER DIP

Six-Layer Dip image

Tortilla chips make great scoopers for this dip, which is a family favorite after we open Christmas gifts. Sometimes I serve it in a glass bowl-just to show off the pretty layers.-Etta Gillespie, Elmendorf, Texas

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 2-1/2 cups.

Number Of Ingredients 10

Ingredients

2 medium ripe avocados, peeled and sliced
2 tablespoons lemon juice
1/2 tablespoon garlic salt
1/8 teaspoon hot pepper sauce
1 cup sour cream
1 can (4-1/4 ounces) chopped ripe olives, drained
1 jar (16 ounces) thick and chunky salsa, drained
2 medium tomatoes, seeded and chopped
1 cup shredded cheddar cheese
Tortilla chips

Steps:

In a large bowl, mash the avocados with lemon juice, garlic salt and hot pepper sauce. Spoon into a deep-dish 10-in. pie plate or serving bowl. Layer with sour cream, olives, salsa, tomatoes and cheese. Cover and refrigerate for at least 1 hour. Serve with chips.

Nutrition Facts : Calories 90 calories, Fat 7g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 313mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.

SIX LAYER CHIP DIP

Six Layer Chip Dip image

This appetizer will score a touchdown at your Super Bowl party or any other occasion! You'll love the combination of fresh ingredients in this wonderful dip!

Provided by Francine Lizotte @ClubFoody

Categories Other Appetizers

Number Of Ingredients 10

Ingredients

2 large roma tomatoes, seeded and chopped
4 large green onions, sliced
1 can(s) (14 oz.) refried beans
1 tablespoon(s) taco seasoning mix
1 package(s) (8 oz.) light cream cheese, softened
1 cup(s) light sour cream
3 cup(s) guacamole
2 cup(s) chunky medium salsa
2 cup(s) sharp cheddar cheese, grated
1/4 cup(s) sliced black olives, or more to taste

Steps:

In a medium bowl, mix together tomato and green onion; set aside.
In a medium bowl, blend taco seasoning mix and refried beans. Spread the mixture onto a large serving bowl.
Mix sour cream and cream cheese in a medium bowl. Spread over the refried beans. Top the layers with homemade guacamole then add a layer of salsa. Sprinkle cheese over top and finish with the tomato mixture. Garnish with black olives.
Note: Substitute tomato mixture with Ro*Tel. Substitute salsa with fresh homemade Pico (tomato/onion/cilantro/lime)
To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=CMYXRJ3vY1Y

PACE SIX-LAYER DIP

Pace Six-Layer Dip image

Make and share this Pace Six-Layer Dip recipe from Food.com.

Provided by kadidel

Categories Lunch/Snacks

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 11

Ingredients

3 avocados
2 tablespoons lemon juice
salt and pepper
9 ounces bean dip
1 cup green onions with top
8 ounces sharp cheddar cheese (grated)
1 cup sour cream
1/2 cup mayonnaise
2 chopped tomatoes
4 ounces black olives (sliced)
1 cup Pace Picante Sauce (or more)

Steps:

Mash avocados in a bowl with lemon juice, salt and pepper.
Combine sour cream and mayonnaise in another bowl.
To assemble: spread bean dip in an oblong dish, top with avocado mixture, layer with sour cream mixture.
Sprinkle with onions, tomatoes and olives and cover with cheese.
Top with Pace Picante Sauce.
Serve with chips.

Nutrition Facts : Calories 389.2, Fat 33, SaturatedFat 12.3, Cholesterol 46.2, Sodium 622.4, Carbohydrate 16.9, Fiber 6.7, Sugar 3.8, Protein 10.7

6 LAYER MEXICAN DIP

6 Layer Mexican Dip image

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

Ingredients

2 (9 ounce) cans bean dip
2 cups guacamole
1 cup sour cream (low fat ok)
1/2 cup mayonnaise (low fat ok)
1 (1 1/4 ounce) packet taco seasoning
2 green onions, minced fine
1 (4 1/4 ounce) can chopped black olives, drained
2 medium tomatoes, diced
1 cup salsa
3/4 cup shredded cheddar cheese (low fat ok)

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

6-LAYER MEDITERRANEAN DIP

6-Layer Mediterranean Dip image

Great dip to take to picnics and potlucks. I usually serve it with tortilla chips or wheat crackers.

Provided by Parsley

Categories < 15 Mins

Time 10m

Yield 16 serving(s)

Number Of Ingredients 8

Ingredients

8 ounces cream cheese, softened
1 1/4 cups feta cheese, crumbled and DIVIDED
2 tablespoons milk
1 tablespoon dried basil
10 ounces frozen spinach, thawed and well-drained
1 large tomatoes, chopped
3 green onions, chopped
1/4 cup sliced black olives

Steps:

In a mixing bowl, beat cream cheese, 1 cup of feta, milk and basil until well-blended. Spread in bottom of 9" pie plate.
Top with drained spinach, then tomato, then green onion, then black olives, then remaining feta cheese.
Cover and refrigerate about 1 hour before serving.