Best Three Layer Dip Recipes

Round 2 Recipe - Three Layer Bean Dip image

Provided by Sandra Lee

Time 20m

Yield 4 servings

Number Of Ingredients 19

3 pita pockets, each cut into 8 wedges
One 8-ounce package cream cheese, softened
Zest of 1/2 a lemon
One 15-ounce can red beans, rinsed and drained
3 tablespoons dressing, reserved from Grilled Sausage with Tuscan Beans, recipe follows
Salt and fresh ground pepper
1 cup Tuscan Beans, reserved from Grilled Sausage with Tuscan Beans, recipe follows
1/2 medium red onion, diced
1 pound hot Italian sausage or one 6-count package
1/4 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon chopped garlic
1 teaspoon Italian seasoning
One 14.5-ounce can diced tomatoes, drained and juice reserved
Salt and freshly ground pepper
Salt and freshly ground pepper
One 15-ounce can cannellini beans, drained and rinsed well
One 15-ounce can red beans, drained and rinsed well
2 tablespoons torn fresh basil

Steps:

Preheat the oven to 350 degrees F. Spread the pita wedges on a baking sheet. Toast in the oven until crispy, about 10 minutes. Let cool completely In a small bowl, combine the cream cheese and lemon zest and mix until smooth. Spread the cream cheese mixture into the bottom of a medium dip bowl. In the bowl of a food processor, combine the red beans, reserved dressing and a generous pinch of salt and pepper, and puree until smooth. If the mixture is too thick, then add a few tablespoons of water to thin. Spread the bean puree over the cream cheese mixture. Combine the reserved Tuscan Beans with the red onions and spoon on top of the pureed beans. Serve with toasted pita chips on the side.
Preheat a grill over medium heat. Place the sausages on the grill and cook for 20 to 25 minutes, turning every 4 to 5 minutes. In a large bowl, whisk together the olive oil, red wine vinegar, garlic, Italian seasoning, reserved juice from the can of tomatoes and season with salt and pepper. Reserve 3 tablespoons of the dressing for the Round 2 Recipe Three Layer Bean Dip. Add the beans diced tomatoes, basil and toss to coat. Reserve 1 cup of the bean mixture for the Round 2 Recipe Three Layer Bean Dip. Serve the remaining beans with the grilled sausage.

Three Layer Mexican Dip image

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.

THREE-LAYER MEXICAN PARTY DIP image

Number Of Ingredients 11

1 can (16 ounce) refried beans
1 1/2 cups Laurie's Guacamole (see recipe)
1 1/2 cups sour cream
1/2 teaspoon garlic powder
1/4 teaspoon ground cumin
Salt and freshly ground black pepper, to taste
1/4 teaspoon chili powder
1/2 cup grated sharp Cheddar cheese
1/2 cup seeded and diced (1/4 inch) ripe plum tomatoes
1/4 cup coarsely chopped pitted black olives
2 scallions (3 inches of green left on), halved lengthwise and sliced

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.

THREE LAYER DIP image

Yield 1 8" pan

Number Of Ingredients 9

Steps:

Heat oil on med. Add oinio and cook and stir occasionally, 5-6 minutes till tender. Remove from heat and add beans. Stir till onion is completely mixed. Spread in a shallow 8" serving dish. Set aside. Cut avocado in half and remove seeds, scooping out flesh. Place in med bowl and mash. Stir in 2 T gr onion and 2 T cilantro. Spread over beans. Stir cumin, garlic, and salt into sour cream. Spread over avocado. Before serving, sprinkle with remaining gr onion and cilantro.