5 Layered Bean Dip Recipe By Tasty 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.

5 LAYERED BEAN DIP RECIPE BY TASTY

Steps:

• In a large saucepan heat the oil. Add the shallot and garlic and sauté until tender, 3 to 5 minutes.
• Add the black beans and mash until smooth. Season with ground cumin, cayenne pepper, salt, and black pepper.
• Spread the bean mixture in an even layer over the bottom of a 9-inch (25-cm) clear glass dish.
• In a medium bowl, stir together the sour cream and lime juice and season with salt. Spread the sour cream mixture over the bean layer.
• In another medium bowl, mash together the avocados, lime juice and zest, and season with salt. Spread the avocado mixture over the sour cream layer.
• Sprinkle with the cheese, tomatoes, olives, scallions, and cilantro. Serve with tortilla chips and hot sauce.
• Enjoy!

5 LAYER BEAN DIP

Steps:

• Heat butter/ghee in a small saucepan pan over medium heat.
• Add garlic and cook until fragrant, just a minute or so, then stir in beans, chipotle peppers, ground cumin, then lightly season with sea salt and pepper.
• Cook stirring frequently, for about 4 minutes, mashing everything together just a bit with a wooden spoon as it cooks.
• Remove from heat, taste test then adjust seasonings if desired.
• Meanwhile, in a small bowl, combine greek yogurt and chopped jalapeños, then add a tiny pinch of sea salt and pepper.
• Stir well to combine.
• Layer the beans in a glass see-through bowl or dish, then add the following layers: shredded cheese, chopped tomato, crumbled bacon and yogurt jalapeño mixture.
• Sprinkle with green onions and fresh chopped parsley.
• I sprinkled a few more bits of crumbled bacon as garnish to the top as well.
• Serve immediately, or refrigerate for up to 2 hours, then enjoy!

CHAMPIONSHIP BEAN DIP

Steps:

• In a large bowl, combine the first 8 ingredients; transfer to a 1-1/2-qt. slow cooker. Cover and cook on high for 2 hours or until heated through, stirring once or twice. Serve with tortilla chips and salsa.

HALLOWEEN LAYERED DIP RECIPE BY TASTY

Steps:

• In a bowl, mix the beans and salsa.
• Put the sour cream in a plastic bag. Cut off the end of one corner of the bag.
• Spread the bean mixture onto a plate. Spread guacamole over the beans.
• Pipe out a bullseye pattern of sour cream over the guacamole.
• Run a toothpick through the sour cream from the center outward, until it looks like a spiderweb.
• Garnish with lettuce, chopped tomatoes, and black olives. Serve with tortilla chips.
• Enjoy!

5-LAYER DIP WREATH RECIPE BY TASTY

Steps:

• Place a glass upside down in the center of a springform pan.
• Spread out desired amount of beans.
• Spread out desired amount of cheese.
• Spread out desired amount of pico de gallo.
• Spread out desired amount of sour cream.
• Spread out desired amount of guacamole.
• Drizzle on lime juice, and sprinkle on chopped cilantro.
• Place 3 cherry tomato halves in a cluster to look like holly berries and freeze for 15 minutes.
• Remove springform pan and glass carefully. Serve with tortilla chips!
• Enjoy!

SEVEN-LAYER BEAN DIP

Steps:

• In medium bowl, mix refried beans and taco seasoning mix. Spread mixture on large platter.
• In another medium bowl, mix cream cheese and chiles. Carefully spread over bean mixture.
• Top with salsa, lettuce, cheese, olives and tomato. Refrigerate until serving time. Serve with tortilla chips.

7 LAYER BEAN DIP

Steps:

• Mix avocados, lemon juice, salt, and pepper.
• Mix mayonnaise, sour cream, and taco seasoning mix.
• Layer ingredients as follows.
• Bottom layer: Bean Dip.
• Second layer: Avocado mixture.
• Third layer: Sour cream mixture.
• Fourth layer: Tomatoes.
• Fifth layer: Onions.
• Sixth layer: Olives.
• Seventh layer: Cheese (I like to use Colby Jack cheese).
• Top with extra sour cream/olives/salsa, etc. if desired.
• Serve with tortilla chips.
• **This seems to be a little bit better if you can chill it for a few hours or over night to let the flavors intensify**.

LAYERED BEAN DIP

Steps:

• In a large bowl, mix refried beans and taco seasoning, then spoon into a 13x9 baking dish.
• In the now empty bowl, mix softened cream cheese and sour cream until smooth. Stir in the can of green chilis. If you like it spicier, you can also had a few drops of hot sauce at this point and stir well. Pour sour cream mixture on top of beans in baking dish and spread evenly.
• Sprinkle the two shredded cheeses evenly over the top of dish. At this point, you can bake the dip at 350 for about 20 minutes or until bubbly. Serve the toppings in small dishes on the side. Personally, our family likes it cold, and it's easier to serve cold for parties.
• If serving cold, top with layers of remaining toppings, cover and refrigerate until ready to serve, Allowing it to chill for at least 30 minutes will help to meld the flavors.
• Serve with tortilla chips, pita chips or even sliced vegetables for dipping.
• TIP: I slice the toppings like tomatoes and olives on a layer of paper towels so that the juices get soaked up, and then transfer the toppings to the dish after they have had a chance to drain. This helps to prevent the dip from getting "wet" while refrigerated.