Quick 5 Layer Mexican Dip Recipes

5-LAYER MEXICAN DIP

Steps:

• In small bowl, mix beans, chili powder, and cumin. Spread this on the bottom of a 9-inch pie plate.
• Layer remaining ingredients on top of bean mixture. Cover and refrigerate until well chilled. Serve with your favorite tortilla chips.

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 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.

QUICK 5 LAYER MEXICAN DIP

Steps:

• Mix beans, chili powder and cumin in bowl.
• Spread bean mix onto bottom of 9-inch pie plate.
• Top with other ingredients; cover.
• Refrigerate several hours or until well chilled.
• Serve with chips.

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.

MEXICAN 5 LAYER DIP

Steps:

• Spread bean dip evenly in shallow casserole dish.
• Mix mashed avocados, lemon juice.
• Spread over bean mix.
• Blend sour cream, mayonnaise, taco seasoning.
• Spread over avocado.
• Sprinkle chopped tomatoes & chopped onion over cream mix.
• Top with cheese.
• Garnish with chopped olives.
• Serve with corn chips, savoury biscuits.