5 Ingredient Yummy Layered Mexican Dip W No Beans Food

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.

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 INGREDIENT YUMMY LAYERED MEXICAN DIP W/ NO BEANS

Steps:

• Preheat oven to 350 - don't nuke it!
• Use large rectangular 11x14 glass baking dish/Pyrex.
• Spread cream cheese on bottom of pan.
• Spread chili no beans on top of that.
• Spread green chilis on top of that.
• Spread green onions/scallions on top of that (to taste).
• You can add olives here if you wish.
• Spread cheese on top of that.
• You get the picture it's a layered dip. It's simple.
• Bake at 350 until bubbly around edges.
• Don't burn your mouth trying to eat it too soon. It's hot! But not spicy -- and.
• hand out recipe cards. Everyone will want it.

NO AVOCADO, NO REFRIED BEANS - MEXICAN LAYER DIP

Steps:

• Using an electric mixer, beat the sour cream and cream cheese until smooth and creamy.
• Spread mixture evenly on an oval platter or"medium" pizza pan size plate.
• Cover evenly with salsa, a good thick layer.
• The pan size will determine how much you need.
• Sprinkle lettuce evenly all over.
• Top evenly with diced tomatoes and then sprinkle with cheese.
• Sprinkle evenly with green pepper, then green onion, then the black olives and banana pepper/jalapeno slices (optional).
• Serve immediately with nacho chips (I like Tostidas, heavier style chips should be heated in the oven first for 5 minutes at 350F to make them crispier).

5-LAYER MEXICAN DIP

Steps:

• Mix beans, chili powder and cumin; spread onto bottom of 9-inch pie plate.
• Top with layers of remaining ingredients.
• Refrigerate several hours.

MEXICAN 5-LAYER DIP RECIPE

Steps:

• 1. Combine lime juice, orange juice, cilantro, chili powder, salt, cayenne and garlic in a large ziplock bag. Add steak; seal tightly. Chill overnight in the refrigerator. 2. Heat a grill pan over high. Remove steak from marinade, wiping excess from meat with a paper towel. Discard marinade. Place steak on oiled grill pan, and grill until medium rare, edges become crispy and a thermometer inserted in the middle registers 135°, 4 to 5 minutes per side. Remove steak from grill pan, and let rest 10 minutes. Cut off crispy edges; chop crispy pieces, and set aside. Cut remaining steak into ¼-inch cubes. 3. To assemble the dip, spread beans on the bottom of an 8×8-inch pan or dish; evenly layer steak pieces, crème fraîche and sliced olives over beans, and top with a layer of cheese. Top with chopped crispy steak pieces. Serve dip at room temperature, or cover and refrigerate up to 2 days. 4. Pour 1 inch vegetable oil into a frying pan, and heat over medium-high to 350°. 5. Fry chips in 2 batches until very lightly golden, 3 or 4 minutes per batch, stirring occasionally to make sure they don't stick. They will still look pale initially but will brown as they dry. (Don't cook them until they're the nice softly browned color you want, or you'll risk overcooking them!) Drain chips on a plate lined with paper towels. 6. While chips are still hot and slicked with oil, sprinkle with salt. Serve with dip.