Best Warm Mexican Layer Dip Recipes

HOT MEXICAN LAYER DIP

Steps:

• Preheat the oven to 350ºF. Spray a 9 x 9-inch baking dish with cooking spray.
• Heat a large skillet over medium-high heat and spray with oil.
• Add ground turkey, cumin, smoked paprika, garlic powder, chili powder and salt and cook, stirring until cooked through and browned, about 7-9 minutes.
• Add the refried beans and mix well. Spread evenly over the bottom of the baking dish.
• Next, pour the salsa and green chilies on top.
• Place into the preheated oven and bake for 35 minutes until the edges begin to bubble. .
• Remove from oven, top with shredded cheese, place back into oven just long enough to melt the cheese, about 6 to 7 more minutes. Remove from oven and sprinkle with tomato, avocado, cotija, scallions and cilantro. Serve with chips

BEST EVER LAYERED MEXICAN DIP

Steps:

• In a clear pie pan, or similar dish, spread a layer of bean dip. Top the bean dip with a layer of guacamole. Allow the layers to thicken in the refrigerator for approximately 20 minutes.
• In a mixing bowl, while the bean dip and guacamole chill, combine the sour cream and taco seasoning. When the chilled mixture is sufficiently thickened, spread a layer of the sour cream mixture over the layer of guacamole. Top the sour cream layer with the grated cheese. Garnish the layers with the jalapenos and tomatoes.

MEXICAN LAYER DIP

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.

MEXICAN LAYER DIP

Steps:

• Begin by throwing the refried beans into a small pan over medium-low heat. Add several dashes of Tabasco sauce and a small can of (undrained) diced green chilies. Stir well. Next, sprinkle a little bit of ground Cumin. Spread the beans on the bottom of a glass bowl or high-sided dish. Over this sprinkle the sharp cheddar. Next, plop your sour cream. And spread it into a single layer, being careful not to disturb the cheese underneath.The next layer is the guacamole. Spread it over the sour cream. Follow this with a layer of Monterey Jack Cheese and a nice sprinkling of chopped black olives. Lastly, place a generous layer of Pico de Gallo. You can also, if you have the gumption for it, sprinkle some diced jalapenos over top.Enjoy!

MEXICAN LAYERED DIP

Steps:

• Spread refried beans in the bottom of a (1-quart) shallow edged serving dish (you can use a transparent dish if you'd like). Sprinkle the seasoning packet over the beans. Layer the diced tomatoes over the beans, the sour cream over the tomatoes, and the guacamole over the sour cream. Sprinkle the entire layered dip with cheddar cheese, followed by green onion and finishing it off with a layer of black olives. Cover and refrigerate until ready to serve.

HOT SEVEN-LAYER DIP

Steps:

• Heat oven to 350°F. Spray 10-inch ovenproof skillet with cooking spray. Place whipping cream in skillet; heat just to simmering over medium heat. Remove from heat, and add cream cheese; let stand 2 minutes. Beat with whisk until smooth.
• In small bowl, mix refried beans and taco seasoning mix; spoon over cream cheese mixture (do not spread). Top with ripe olives, followed by cheddar cheese.
• Bake 23 to 27 minutes or until cheese is melted and dip is heated through.
• Top with avocado, tomato, onions and jalapeños. Serve with chips.

HOT MEXICAN DIP

Steps:

• Crumble turkey into a large nonstick skillet. Cook over medium heat until no longer pink; drain. Add the chili powder, onion powder and salt; set aside. In a 13x9-in. baking dish coated with cooking spray, layer the beans, turkey mixture, green chilies, taco sauce and 1-1/2 cups cheese., Cover and bake at 400° for 25-30 minutes or until cheese is melted and bubbles around edges. Cool for 5 minutes. Spread sour cream on top; sprinkle with green onions and remaining cheese. Serve with tortilla chips.

WARM MEXICAN LAYER DIP

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!

WARM MEXICAN DIP

Steps:

• Preheat oven to 350°F.
• Use a hand mixer of food processor to combine sour cream and cream cheese. It should be smooth. Spread in 9x13-inch Pyrex dish.
• Spread refried beans over mixture.
• Sprinkle with cheese.
• Add jalapeños or black olives by sprinkling them on top.
• *I sometimes add other layers to the dip, such as salsa.
• Bake for 20 minutes or until the cheese is melted.