Bushs Layered Mexican Bean Dip Food

7-LAYER BEAN DIP

Steps:

• Add the refried beans to a mixing bowl. Season with chili powder, cumin and garlic powder. Taste and add more seasoning if desired.
• Spread beans into a single layer on a large serving plate or in a 9x13'' pan.
• Add avocado and lemon/lime juice to a bowl and mash well with a fork. Spread into an even layer, over the beans.
• Spread sour cream into an even layer, over the mashed avocado layer.
• Dollop small spoonfuls of salsa all over the top of the sour cream layer.
• Sprinkle with cheese, followed by olives, and then green onion. You could also add a diced tomato for garnish (optional).
• Refrigerate until ready to serve (this can be made a day in advance). Serve with tortilla 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.

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.

LAYERED MEXICAN BEAN DIP

Steps:

• Blend salsa, beans and garlic in blender until smooth; spread onto bottom of shallow serving dish, making indentation in center.
• Spoon sour cream into indentation; top with tomatoes and onions.
• Refrigerate 1 hour.

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.

HOT MEXICAN BEAN DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix cream cheese, sour cream, refried beans, and taco seasoning in a bowl. Fold jalapeno pepper into the dip; spread into a 9x13-inch baking dish.
• Bake in preheated oven for 30 minutes. Top with shredded cheese and continue cooking until the cheese has melted, about 5 more minutes.

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.