5 Layer Dip Non Dairy Recipes

5 LAYER DIP - NON DAIRY

Steps:

• Brown the ground meat with the garlic powder, cayenne pepper, salt and pepper, drain, and put in the bottom of a 13x9 baking dish. Spread the refried beans on top and place in the oven at 350 for 10 minutes.
• Meanwhile, mix together corn, mayonnaise and green chilies in a bowl. Remove the meat/beans from oven and spread the corn mixture on top of it.
• Mash the avocados and add the salsa making a guacamole (you can buy premade guacamole if you want but my personal preference is for fresh!). Spread on top of corn.
• Top with diced tomatoes. Refrigerate till ready to serve.
• This dip goes a lot further than you think it does so if you're not going to have 12-15 people eating it I recommend halving the recipe and putting it in a smaller dish. I have even it as much as two days later but the avocado gets yucky after that so I recommend only eating the leftovers the next day!

FIVE LAYER MEXICAN DIP

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.

5 LAYER DIP

Steps:

• Pre heat the oven at 400 degrees.
• Take a 9 inch pie plate and spread the cream cheese on the bottom.
• Next spread the refied beans on top of the cream cheese.
• Spread the salsa on top of the refried beans.
• Sprinkle the shredded cheese on top of the salsa.
• Finally sprinkle the black olives on top of the shredded cheese.
• Bake in the pre heated oven for 15 minutes or until cheese is melted and bubbly.

5 LAYER MEXICAN DIP

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.