Most Favorite Mexican Pig Out Dip Recipes

BEST EVER LAYERED MEXICAN DIP

Best Ever Layered Mexican Dip image

This is the quickest, easiest, best tasting Mexican dip ever! It's great to serve at parties. I always make two!

Provided by Noelle C

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes

Time 20m

Yield 32

Number Of Ingredients 7

Ingredients

1 (9 ounce) can bean dip
1 (6 ounce) container guacamole
12 ounces sour cream
1 (1 ounce) package taco seasoning mix
1 (8 ounce) package shredded Cheddar cheese
1 jalapeno pepper, seeded and diced
1 tomato, chopped

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.

Nutrition Facts : Calories 70 calories, Carbohydrate 2.8 g, Cholesterol 12 mg, Fat 5.3 g, Fiber 0.5 g, Protein 2.7 g, SaturatedFat 3 g, Sodium 152.7 mg, Sugar 0.3 g

MOST FAVORITE MEXICAN PIG OUT DIP

Most Favorite Mexican Pig out Dip image

When you want to pig out on an awesome appetizer this is your guy! Everybody seems to love this dip. It's super easy and goes together very quickly.

Provided by jillcomeau

Categories Cheese

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

15 ounces refried beans
15 ounces chili
16 ounces cream cheese, softened
2 1/2 cups cheddar cheese, grated
2 green onions, sliced thinly

Steps:

Preheat oven to 375 degrees.
Spread softened cream cheese into bottom of a deep dish pie plate.
Spread refried beans over cream cheese.
Place chili in a microwave safe bowl and cook about 2 minutes, just until thoroughly heated.
Sprinkle grated cheese over the top of chili layer.
Bake for 15 - 20 minutes until bubbling and heated through.
Remove from oven and sprinkle green onion on top.

Nutrition Facts : Calories 902.7, Fat 70.2, SaturatedFat 42.8, Cholesterol 225.6, Sodium 1652.6, Carbohydrate 33.7, Fiber 10.5, Sugar 2.4, Protein 38.2

AUTHENTIC MEXICAN MARRANITOS (MOLASSES GINGERBREAD PIGS)

Authentic Mexican Marranitos (Molasses Gingerbread Pigs) image

Moist and rich-tasting beneath a glossy, ever-so-slightly flaky top. Not quite cookie, not quite cake. Marranitos -- or cochinos, or puerquitos, as are they are called in some Mexican-American communities -- are often called "Gingerbread Pigs," although they don't actually have ginger in them - and no cinnamon either. In fact, traditional marranitos get their delicious spicy-brown goodness from molasses. Baking soda is the leavening agent, and it's the variation in the amount used that makes some bakeries' pigs fatter than others. In Mexico, bakers take piloncillos -- unrefined brown sugar pressed into small cone shapes -- and boil the sugar with just enough water to make their own molasses syrup, which is then added to the dough for the little pigs. Then the dough is rolled out and cut with pig-shaped cookie cutters about the size of a medium-size grown-up's hand. (4.5") *This recipe is from Fort Worth baker Marco Rangel, and is used for the molasses pigs he sells at his bakery, the Panaderia San Marcos. It uses the non-traditional addition of cinnamon. You may wish to try also adding a bit of dry ground ginger. And you may use a milk wash instead of an egg wash.

Provided by GeeWhiz

Categories Dessert

Time 30m

Yield 15 cookies

Number Of Ingredients 10

Ingredients

1 1/4 cups brown sugar
1/4 cup vegetable shortening
1 1/2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1 1/2 teaspoons vanilla
1 cup unsulphured molasses
1 egg
1/4 cup milk
6 cups all-purpose flour
1 egg

Steps:

Preheat oven to 350 degrees.
In a large mixing bowl, stir together brown sugar, shortening, baking soda, cinnamon and vanilla until the mixture forms a firm paste.
Add, mixing after each addition until blended, the molasses, egg and milk.
Gradually add the flour, mixing to form a dough; Roll dough out to about 1/4 inch thick; cut with a large pig-shaped cutter; Place each marranito on a cookie sheet lined with parchment paper.
In a cup or small bowl, beat egg; Using a pastry brush, paint tops of marranitos lightly with beaten egg.
Bake for 15 to 17 minutes, or until browned.

Nutrition Facts : Calories 361, Fat 4.7, SaturatedFat 1.4, Cholesterol 25.4, Sodium 151.8, Carbohydrate 73.4, Fiber 1.5, Sugar 30.5, Protein 6.2

FANTASTIC MEXICAN DIP

Fantastic Mexican Dip image

This recipe was given to me by my sister-in-law and always goes fast! Cream cheese at the base of the dip makes it extra thick and scoopable. Seasoned beef and vegetables make it extra filling and tasty! You may want to prepare two batches. Serve with tortilla chips and enjoy.

Provided by BUMBLEBEE6

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes

Time 30m

Yield 64

Number Of Ingredients 10

Ingredients

2 pounds lean ground beef
1 (16 ounce) jar taco sauce
1 (16 ounce) container sour cream
1 (8 ounce) package cream cheese, softened
1 (1 ounce) package taco seasoning mix
1 (16 ounce) package shredded Cheddar cheese
1 cup shredded lettuce
1 tomato, cubed
2 green onions, sliced
1 (2 ounce) can sliced black olives, drained

Steps:

Crumble ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, mix in the taco sauce and set aside.
In a large bowl, mix the sour cream, cream cheese and taco seasoning mix. Spread the mixture into a medium serving dish.
Layer the sour cream mixture with beef mixture, Cheddar cheese and lettuce. Top with tomato, green onions and black olives.

Nutrition Facts : Calories 98.6 calories, Carbohydrate 1.5 g, Cholesterol 25 mg, Fat 8.1 g, Fiber 0.1 g, Protein 4.8 g, SaturatedFat 4.4 g, Sodium 150.7 mg, Sugar 0.2 g

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