5 Layer Taco Dip Food

5-LAYER TACO DIP

Steps:

• Heat oil in large skillet set over medium heat. Cook refried beans, 1 Tbsp Roasted Chicken Base and cumin for 5 to 8 minutes or until heated through; let cool completely.
• Spread refried bean mixture into bottom of 8-inch glass pie dish; layer cream cheese mixture and salsa over top. Sprinkle with bell peppers; top with cheese.
• In small bowl combine cream cheese and sour cream. Garnish with green onions. Serve with 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 DIP

Steps:

• Pre heat the oven at 400 degrees.
• Take a 9 inch pie plate and spread the cream cheese on the bottom.
• Next spread the refied beans on top of the cream cheese.
• Spread the salsa on top of the refried beans.
• Sprinkle the shredded cheese on top of the salsa.
• Finally sprinkle the black olives on top of the shredded cheese.
• Bake in the pre heated oven for 15 minutes or until cheese is melted and bubbly.

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.

SEVEN LAYER TACO DIP

Steps:

• In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.
• Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
• Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.

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.