Layered Guacamole Ranch Party Dip Recipes

GUACAMOLE LAYERED DIP

Steps:

• In medium bowl, combine sour cream, cream cheese and Monterey Jack cheese; mix well. Spread evenly on 10-inch serving plate. Refrigerate 5 to 10 minutes or until slightly set.
• Carefully spread bean dip over sour cream mixture. Spread salsa over bean dip. Spoon guacamole over salsa. Sprinkle with olives.
• Serve immediately, or cover and refrigerate dip until serving time. Serve with tortilla 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.

ITALIAN LAYERED DIP

Steps:

• Let cream cheese and goat cheese soften at room temperature. Mix cheeses together with minced garlic. Line a casserole dish with plastic wrap. Put 1/3 of the cheese mixture in the dish, spreading it evenly to the sides. Next, layer ingredients in the following order: the sun-dried tomatoes, 1/3 cheese mixture, pesto, and remaining cheese in the same manner. Cover with plastic wrap and chill for at least 1 hour.
• To serve, turn upside down on a platter. Serve with crackers.

STAR SPANGLE LAYERED DIP

Steps:

• Evenly spread the refried beans on the bottom of a 9-by-13-inch baking dish. Spread the guacamole over the beans and then spread the sour cream over the guacamole. Sprinkle with scallions and then the shredded cheese.
• To make the shape of a flag, arrange the black olives in the top left corner of the dish. Sprinkle with a dusting of cotija cheese. Spoon salsa in stripe formation on the rest of the dish. Sprinkle the remaining cotija cheese between the salsa to create white stripes. Refrigerate until ready to serve. Serve with corn chips for dipping.

RANCH GUACAMOLE

Steps:

• Whisk the sour cream, buttermilk, garlic, onion powder and sugar in a large bowl until smooth; season with 3/4 teaspoon salt and 1/4 teaspoon pepper.
• Halve the avocados and discard the pits; scoop the avocados into the bowl with the dressing and mash. Stir in the tomatoes, onion, chives and parsley and season with salt and pepper. Serve with chips.
• You can make this guacamole 4 to 6 hours ahead; lightly cover and refrigerate. The sour cream and buttermilk will help prevent discoloration.