Guacamole Layered 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.

LAYERED GUACAMOLE RANCH PARTY DIP

Steps:

• 1. Mash beans with 2 tablespoons Wish-Bone® Guacamole Ranch Dressing in small bowl.
• 2. Evenly layer bean mixture, corn, tomato and olives in 2-quart glass bowl. Drizzle with remaining 1/2 cup Dressing, then sprinkle with jalapeno. Serve, if desired, with tortilla chips or your favorite party dippers

SEVEN LAYER GUACAMOLE DIP

Steps:

• Combine Refried Beans and 2 Tbs. of Sour Cream, and ½ cup of Taco Sauce, until creamy.
• Spread on the bottom of a large round platter (large pie pan).
• Mash up 3 Avocados with 2 Tbs. of Lemon Juice, add salt, pepper, and 2 Tbs. Sour Cream. (You can add a few dashes of Tabasco Sauce, for additional zest).
• Mix it until creamy.
• Spread mixture over beans, leaving ½ inch border of beans showing.
• Mix 1 cup of Sour Cream with Mayonnaise, and Dry Taco Mix.
• Spread over Avocado, leaving ½ inch border of Avocado showing).
• Sprinkle with shredded Cheddar and Monterrey Jack Cheese.
• Sprinkle with chopped scallions.
• Layer the chopped plum tomatoes.
• Top off with sliced Olives.
• Chill, until ready to serve.

GUACAMOLE LAYERED DIP

Steps:

• In medium bowl, combine sour cream, cream cheese and Monterey Jack cheese; mix well. Spread evenly on 10-inch serving plate. Refrigerate 5 to 10 minutes or until slightly set.
• Carefully spread bean dip over sour cream mixture. Spread salsa over bean dip. Spoon guacamole over salsa. Sprinkle with olives.
• Serve immediately, or cover and refrigerate dip until serving time. Serve with tortilla chips.

LAYERED GUACAMOLE DIP WITH SHRIMP AND SALSA

Steps:

• To make the guacamole, mash the avocados, sour cream, and lime juice in a medium bowl with a slotted spoon or large serving fork until the mixture is chunky.
• Fold in the onion and garlic, and season generously with the salt.
• Cover tightly with plastic wrap and refrigerate until chilled, at least 2 hours, or overnight. (The guacamole can be made up to 1 day ahead -- the sour cream and lime juice keep the guacamole from discoloring.).
• After chilling the guacamole, toss the shrimp with the oil and lime juice.
• Spread the shrimp in a thick layer of about 9 inches in diameter on a rimmed serving platter.
• Spread the chilled guacamole on the shrimp, leaving a border exposed.
• Spread the salsa over the guacamole, leaving a border.
• Finally, spread the sour cream on the salsa, again leaving a border around the edges.
• Sprinkle the cilantro over the dip.
• This can be prepared up to 4 hours ahead, covered tightly with plastic wrap and refrigerated, or can be served right away.
• Serve with tortilla chips for dipping.
• *Note: Hass avocados are the small, dark avocados. They should be ripe and give a little when pressed, but if they are firm you can ripen them at home by putting them in a paper bag with a ripe banana or an apple. This will cut the ripening time in half.