8-LAYER DIP
You will love every layer of our crunchy, creamy dip. It's great for summer entertaining and game-day parties.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 11
Steps:
- In a medium bowl, combine beans, lime juice, and 2 tablespoons water; season with salt and pepper. Transfer to a serving dish. Top with sour cream, cheese, chiles, tomatoes, avocado, lettuce, and scallions. Serve with tortilla chips.
Nutrition Facts : Calories 337 g, Fat 19 g, Fiber 12 g, Protein 13 g
FIESTA 7 LAYER DIP
Colorful layers of refried beans, guacamole, sour cream, cheese, spicy tomatoes, olives and onion for a casual party dip
Provided by Food Network
Time 2h20m
Yield 14 servings (1/2 cup each)
Number Of Ingredients 9
Steps:
- 1. Reserve 1/2 cup drained tomatoes; set aside. Blend remaining tomatoes and reserved liquid with beans in medium bowl.
- 2. Spread bean mixture in 8x8-inch glass baking dish or round casserole dish. Top with guacamole.
- 3. Blend together sour cream and seasoning mix in small bowl. Spread over guacamole. Top evenly with layers of cheese, olives, green onions and reserved tomatoes. Chill 2 hours prior to serving. Serve with tortilla chips, if desired.
EIGHT-LAYER DIP
Provided by Ree Drummond : Food Network
Categories appetizer
Time 30m
Yield 8 servings
Number Of Ingredients 16
Steps:
- For the refried beans, in a medium skillet over medium heat, add the chopped bacon and render until crisp, 7 to 9 minutes. Remove the bacon to a paper towel-lined plate with a slotted spoon and reserve. Discard all but 2 tablespoons of bacon grease from the skillet.
- Return the skillet to medium heat and add the beans, green chiles, cumin and hot sauce to taste. Cook, stirring frequently, until heated through, 2 to 3 minutes. Remove from the heat, taste and add more cumin or hot sauce if desired. Reserve.
- For the pico de gallo, in a medium bowl, mix together the cilantro, tomatoes, jalapeno, onion, 2 tablespoons of the lime juice and a pinch of salt. Taste, adjust the seasoning and reserve.
- For the guacamole, scoop the avocado into a medium bowl. Add a pinch of salt, the remaining lime juice, 1/4 cup of the pico de gallo and 2 tablespoons of the juices from the bottom of the bowl. Mix together, taste and adjust the seasoning.
- In a glass dish, begin layering in the following order: refried beans, Cheddar cheese, sour cream, guacamole, black olives, cotija, bacon and pico de gallo to finish. Enjoy.
FIESTA DIP
Rhonda Cowden from Quincy, Illinois sprinkles a warm creamy bean mixture with colorful toppings to create an effortless appetizer. "This delicious dip is a favorite at get-togethers," she says.
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield about 5 cups.
Number Of Ingredients 7
Steps:
- In a shallow 1-1/2-qt. microwave-safe dish, combine the sour cream, beans, chilies and dip mix. Stir in 1 cup cheese. Cover and microwave on high for 2 minutes; stir. , Cover and microwave 1-1/2 minutes longer or until heated through; stir until blended. Sprinkle with remaining cheese. Top with the olives, tomatoes, onions and lettuce if desired. Serve with tortilla chips.
Nutrition Facts : Calories 59 calories, Fat 4g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 148mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
8 LAYER FIESTA DIP
This is so much better than your average 7 layer bean dip! You'll never want to eat that boring dip again! Make sure to try to use the same brand of enchilada sauce....I've found it really makes a big difference in the taste of the entire dish. This recipe is always gone within 20 minutes and every party that I take it to!!!!
Provided by AZRoxy63
Categories Mexican
Time 45m
Yield 40 serving(s)
Number Of Ingredients 9
Steps:
- Spread unheated beans in the bottom of a 9x11 size glass dish or glass baking pan.
- Pour enchilada sauce evenly over the beans.
- Spoon on guacamole and spread evenly.
- In a separate dish, mix together the taco seasoning and the sour cream until well blended.
- Spoon this sour cream mixture over the guacamole and spread around evenly.
- Sprinkle cheese on top of these layers until you have a complete "layer" of cheese.
- Drain the cans of black olives and sprinkle them evenly on top of the cheese.
- Do the same with the green onions, and then finally with the diced tomatoes.
- Cover tightly and chill in refrigerator for about 2 hours.
- Now, invite a few friends over, set it on the table with some tortilla chips, and watch it disappear!
- This dish will keep for about a week if tightly covered in the refrigerator.
- Combine a few spoonfuls of this dip with taco meat and place in tortillas or taco shells for an amazing ready to eat meal!
Nutrition Facts : Calories 121.6, Fat 8.8, SaturatedFat 5, Cholesterol 23.5, Sodium 263.2, Carbohydrate 5.1, Fiber 1.5, Sugar 0.3, Protein 5.9
8 LAYER MEXICAN DIP
I have had this dip recipe for ages. We like it because it doesn't have any guacamole or avocado. To spice it up even more I have used spicy taco sauce and added some green chilies.
Provided by happynana
Categories Onions
Time 15m
Yield 14-16 serving(s)
Number Of Ingredients 8
Steps:
- Layer platter in above order leaving a little of each layer showing underneath.
- Sprinkle with extra tomatoes, olives and onions around platter if desired.
- Serve with chips.
Nutrition Facts : Calories 120.4, Fat 9.9, SaturatedFat 5.6, Cholesterol 23.2, Sodium 298.2, Carbohydrate 3.5, Fiber 0.6, Sugar 1.3, Protein 5
MEXICAN LAYERED DIP
A no-bake Tex-Mex dip for chips done in layers in a shallow dish.
Provided by Rusty
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes
Time 2h10m
Yield 10
Number Of Ingredients 8
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.
Nutrition Facts : Calories 195.2 calories, Carbohydrate 13.4 g, Cholesterol 28.2 mg, Fat 12.8 g, Fiber 3.7 g, Protein 7.3 g, SaturatedFat 6.6 g, Sodium 525.4 mg, Sugar 1.4 g
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