8 Layer Mexican Party Dip Food

BEST EVER LAYERED MEXICAN DIP

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.

EIGHT-LAYER DIP

Steps:

• For the refried beans, in a medium skillet over medium heat, add the chopped bacon and render until crisp, 7 to 9 minutes. Remove the bacon to a paper towel-lined plate with a slotted spoon and reserve. Discard all but 2 tablespoons of bacon grease from the skillet.
• Return the skillet to medium heat and add the beans, green chiles, cumin and hot sauce to taste. Cook, stirring frequently, until heated through, 2 to 3 minutes. Remove from the heat, taste and add more cumin or hot sauce if desired. Reserve.
• For the pico de gallo, in a medium bowl, mix together the cilantro, tomatoes, jalapeno, onion, 2 tablespoons of the lime juice and a pinch of salt. Taste, adjust the seasoning and reserve.
• For the guacamole, scoop the avocado into a medium bowl. Add a pinch of salt, the remaining lime juice, 1/4 cup of the pico de gallo and 2 tablespoons of the juices from the bottom of the bowl. Mix together, taste and adjust the seasoning.
• In a glass dish, begin layering in the following order: refried beans, Cheddar cheese, sour cream, guacamole, black olives, cotija, bacon and pico de gallo to finish. Enjoy.

8-LAYER DIP

Steps:

• In a medium bowl, combine beans, lime juice, and 2 tablespoons water; season with salt and pepper. Transfer to a serving dish. Top with sour cream, cheese, chiles, tomatoes, avocado, lettuce, and scallions. Serve with tortilla chips.

8 LAYER MEXICAN PARTY DIP

Steps:

• Make refried beans (recipe linked, you can also use 1 lrg can of refried beans headed for ease of spreading) Mix DIY cheese blend. Whip softened cream cheese with DIY taco seasoning
• Layer cream cheese blend on bottom of 13x9 baking pan, layer refried beans, cheese mix, lettuce, tomatoe, onion, black olives and avacado.
• Chill covered in fridge for 4-6 hours (to chill refried beans) serve with your favorite tortilla 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.

8 LAYER MEXICAN DIP

Steps:

• Layer platter in above order leaving a little of each layer showing underneath.
• Sprinkle with extra tomatoes, olives and onions around platter if desired.
• Serve with chips.

SEVEN LAYER TEX MEX DIP

Steps:

• In a large serving dish, spread the refried beans. Layer the guacamole on top of the beans.
• In a medium bowl, mix the mayonnaise, sour cream and taco seasoning mix. Spread over the layer of guacamole.
• Sprinkle a layer of Cheddar cheese over the mayonnaise mixture layer. Sprinkle tomato, green onions and black olives over the cheese.

8 LAYER DIP

Steps:

• Mix together cream cheese, sour cream, mayo, Worcestershire sauce and garlic salt.
• Spoon onto serving platter, about 1 inch thick.
• Mix together avocado, lemon juice, Tabasco and garlic salt.
• Spread over cream cheese.
• Sprinkle over baby shrimps, pour salsa all over this.
• Spread a layer of each remaining ingredient in order listed.
• Refrigerate for about an hour, then remove about half an hour before serving.
• Serve with thick corn chips and knives to spread.

3-LAYER MEXICAN PARTY DIP

Steps:

• Spread the beans over the bottom of a 10" round glass baking dish; cover in guacamole.
• In a separate bowl, combine the sour cream and spices; spread over the guacamole with spatula.
• Sprinkle the top with the cheese, tomatoes, olives and scallions.
• Serve at room temperature or bake in a 425°F oven for 15 minutes and serve hot.