Layered Guacamole Dip With Shrimp And Salsa Food

THE BEST 7 LAYER DIP RECIPE

Steps:

• To make the REFRIED BEAN LAYER: Place onions and garlic with 2 tbsp water in a microwave safe bowl and cook for one minute. Add the beans and taco seasoning mix , then mix together well. Spread an even layer in the base of a glass 9x9 baking dish.
• To make the GUACAMOLE LAYER: Place all ingredients except tomatoes (if using) in a small food processor or blender. Blend until your preferred consistency. Alternatively, if you like your guacamole chunky, just mash everything together with a fork. Mix in tomatoes. Spread in an even layer on top of the Refried Beans.
• Arrange the thawed and towel dried SHRIMP in a single layer over the guacamole.
• Spread the SALSA over the shrimp.
• For the SOUR CREAM LAYER: Mix all ingredients together then place in a medium sized ziploc bag (cut the corner off to open) or piping bag with a large open tip. Pipe the sour cream in wide lines across the salsa and then use a knife or spatula to carefully spread it.
• Arrange shredded CHEESE over the sour cream layer.
• Scatter desired GARNISHES over the cheese layer.
• Refrigerate until serving time. Serve with sturdy nacho chips.

SPICY SHRIMP TOPPING FOR GUACAMOLE

Steps:

• Put the shrimp in a medium bowl, drizzle with the olive oil and toss to coat.
• In a small bowl, combine the chili powder, cumin, salt, cayenne, black pepper and lime zest. Sprinkle the spices over the shrimp and toss thoroughly to combine.
• Pour the guacamole into a serving dish. Mound the spiced shrimp on top and serve immediately.

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 SHRIMP DIP

Steps:

• In a small bowl, combine cream cheese and 3 tablespoons salsa; spread into an ungreased 9-in. pie plate. Combine cocktail sauce and remaining salsa; spread over cream cheese. , Arrange shrimp evenly over top. Sprinkle with olives. Combine cheeses; sprinkle over top. Add onions. Chill. Serve with tortilla chips.

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 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.

GUACAMOLE DIP

Steps:

• In a small bowl, mash avocado until smooth. Stir in yogurt, picante sauce, onion, salt and hot pepper sauce if desired. Cover and refrigerate until serving. Serve with tortilla chips.

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.

SEVEN LAYER DIP II

Steps:

• In a medium bowl, mash the avocados. Mix in lime juice, cilantro, salsa, garlic salt and pepper.
• In a small bowl, blend the sour cream and taco seasoning.
• In a 9x13 inch dish or on a large serving platter, spread the refried beans. Top with sour cream mixture. Spread on guacamole. Top with tomatoes, green onions, Mexican-style cheese blend and black olives.

SEVEN-LAYER SHRIMP DIP WITH MANGO SALSA

Steps:

• Cream the cream cheese, sour cream, Worcestershire sauce, lemon juice, pepper, garlic together until smooth.
• Spray the springform pan with a non-stick shortening spray.
• Spread the cream cheese mixture in 9" springform.
• Layer the spread the green chiles over the cream cheese mixture.
• Next layer the mango salsa, green onions, chopped shrimp, and black olives.
• Top with shredded cheese.
• Garnish with the chopped cilantro.
• Refrigerate until ready to serve.
• Place on large plate and remove springform sides.
• Serve with corn tortilla chips.