FIESTA DIP
Rhonda Cowden from Quincy, Illinois sprinkles a warm creamy bean mixture with colorful toppings to create an effortless appetizer. "This delicious dip is a favorite at get-togethers," she says.
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield about 5 cups.
Number Of Ingredients 7
Steps:
- In a shallow 1-1/2-qt. microwave-safe dish, combine the sour cream, beans, chilies and dip mix. Stir in 1 cup cheese. Cover and microwave on high for 2 minutes; stir. , Cover and microwave 1-1/2 minutes longer or until heated through; stir until blended. Sprinkle with remaining cheese. Top with the olives, tomatoes, onions and lettuce if desired. Serve with tortilla chips.
Nutrition Facts : Calories 59 calories, Fat 4g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 148mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
FIESTA 7 LAYER DIP
Colorful layers of refried beans, guacamole, sour cream, cheese, spicy tomatoes, olives and onion for a casual party dip
Provided by Food Network
Time 2h20m
Yield 14 servings (1/2 cup each)
Number Of Ingredients 9
Steps:
- 1. Reserve 1/2 cup drained tomatoes; set aside. Blend remaining tomatoes and reserved liquid with beans in medium bowl.
- 2. Spread bean mixture in 8x8-inch glass baking dish or round casserole dish. Top with guacamole.
- 3. Blend together sour cream and seasoning mix in small bowl. Spread over guacamole. Top evenly with layers of cheese, olives, green onions and reserved tomatoes. Chill 2 hours prior to serving. Serve with tortilla chips, if desired.
7-LAYER FIESTA PARTY DIP
This recipe was very popular back in my teenaged cast-party days, when my mom would make it for us. I recall getting the recipe from Mike Everheart's mom, I think. I love this stuff! I usually make a double or 1.5 recipe, and keep the extras at home for myself. ;) It's hard to believe how much folks are paying for these layered dips in the stores... it tastes better when you make your own!
Provided by Julesong
Categories Lunch/Snacks
Time 20m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl mix together the refried beans, half of the package of taco seasoning, the salsa, and 3 tablespoons of the sour cream.
- (Reason for adding salsa/sourcream: layered dips can be too thick for dipping if you don't add something to thin them down a bit - the salsa and sour cream add both flavor and the thinning aspect, so you don't want to skip them. Also, you can add cayenne and/or ancho powder to taste. I usually add ancho because I love the smokey flavor.).
- Spread the mixture into a large rectangular glass lasagna dish.
- (If you used two cans of beans and not all of the dip will fit in the dish, spread the remaining on a dinner plate and you can make your *own* dip to keep at home while you take the rest to the party!).
- In a separate bowl mix the rest of the sour cream with the remaining taco seasoning.
- Spread the sour cream mixture on top of the refried beans.
- Taking your guacamole, spread it carefully on top of the sour cream mixture. Take care not to mix the two together. (Some people swap these layers around - it's up to you -- I just prefer the guac on top.).
- Toss the two types of grated cheese together, then spread them on top of the guacamole.
- Sprinkle with the tomatoes, olives, and green onions. Chill in refrigerator for at least an hour before serving.
- You can make this recipe a day ahead and let it sit in the fridge overnight - let it come to room temperature before serving with round, restaurant-style tortilla chips. (The reason to serve it at room temp is so that when you attempt to dip your chips in they don't break!) Some folks like to serve this hot instead of cold: bake at 350 degrees F for 30 minutes, if you'd like to do that.
- Notes: The above is my basic recipe. When I make it these days, I usually fiddle with it a bit, by: using 1 can of black bean refried beans instead of regular, adding ancho powder into the beans and sour cream, and adding a small can of chopped mild green chiles into the refried beans. When I'm lucky enough to bring home any of this from a party as leftovers, I fill flour tortillas with the dip and fry them up as burritos. They're wonderful both warm and cold, and taste great for lunch!
Nutrition Facts : Calories 345.2, Fat 23.7, SaturatedFat 13, Cholesterol 57.8, Sodium 1116.3, Carbohydrate 20.2, Fiber 6.4, Sugar 3.6, Protein 14.9
FIESTA DIP
This is similar to a recipe by Tastefully Simple. I use their Fiesta Party Dip Mix but zaar decided I had to have all of the ingredients to post the recipe so I estimated the spices. Delicious! Servings are estimated.
Provided by padreaming
Categories Cheese
Time 15m
Yield 15 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients.
- Chill for 2 hours.
- Serve with tortilla chips.
- Makes approximately 3 cups of dip.
Nutrition Facts : Calories 140.2, Fat 9.6, SaturatedFat 4.6, Cholesterol 21.3, Sodium 236.4, Carbohydrate 9.9, Fiber 0.9, Sugar 1.7, Protein 5.1
MEXICAN FIESTA DIP MIX
Another dip mix from "Gifts in a Bag" recipe book. Don't forget the gift tag. You can make this one as hot as you like by adding crushed red pepper. Gift tag should read: Combine the Mexican Fiesta Dip Mix with the mayonnaise and sour cream. Stir until well blended. Cover and refrigerate. Dip is better if made 8 hours before serving. Serve with chips, crackers, or fresh vegetables. Cook time is chill time.
Provided by GrandmaG
Categories Mexican
Time 8h10m
Yield 2 cups
Number Of Ingredients 14
Steps:
- Combine the dry ingredients and stir until well blended.
- Place in a 3x4-inch ziplock bag and seal.
- Attach a gift tag with the directions on how to prepare the dip.
- To prepare dip:.
- Combine the Mexican Fiesta Dip Mix with mayonnaise and sour cream.
- Stir until well blended.
- Cover and refrigerate.
- Dip is better if made 8 hours before serving.
Nutrition Facts : Calories 730.5, Fat 64, SaturatedFat 20.9, Cholesterol 81.2, Sodium 1081.8, Carbohydrate 38.5, Fiber 1.6, Sugar 10.5, Protein 5.5
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