Cold Layered Mexican Dip Food

COLD LAYERED MEXICAN DIP

Steps:

• Combine cream cheese and mayonnaise.
• Spread in a 9-inch pie plate.
• Top with taco sauce.
• Sprinkle onion, green pepper, and tomato over sauce.
• Top with shredded cheeses.
• Chill until serving time.
• Serve with tortilla chips.

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).

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.

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.

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 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.

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-LAYER MEXICAN DIP OR NACHOS SUPREME

Steps:

• In a 13 x 9-inch glass serving dish, spread the refried beans.
• Mix together the sour cream, mayonnaise and seasoning mix. Spread this on top of the beans.
• Put on a layer of the chopped green chiles (both cans). Note: You may substitute 8 ounces of chunky salsa for the chopped green chiles.
• Mix together the diced avocados, lemon juice, salt and garlic powder. Spread this on top of the green chiles.
• Mix together the shredded cheese, green onions, chopped tomatoes and chopped olives. Sprinkle this on top. Garnish with chopped fresh cilantro.
• May be served right away, or cover and chill for up to 24 hours. -OR-, to serve hot:, bake at 350 degrees F until hot and bubbly, about 15 minutes.
• Serve with warm tortilla chips (we like Tortilla Scoops).
• TO MAKE NACHOS SUPREME:.
• Layer dip with tortilla chips and sliced carne asada steak, pollo asada, seasoned ground beef, or shredded chicken; top with extra shredded cheese and diced green chiles. Bake or microwave briefly until heated through and the cheese has melted. Enjoy!

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.