Layered Ranchero Dip Food

LAYERED RANCH DIP

Steps:

• In a small bowl, mix sour cream and dressing mix; spread into a large shallow dish. Layer with tomato, green chiles, olives, onion and cheese. Refrigerate until serving. Serve with chips.

RANCHERO RANCH DRESSING

Steps:

• Gather the ingredients.
• With a whisk, mix together milk, mayonnaise, and sour cream in a mixing bowl until smooth.
• Add dry ranch dressing mix, chile powder, oregano, cumin, and garlic; whisk again until smooth and all seasonings are blended evenly.
• Place mixture in a covered container and refrigerate at least 1 hour so that the dressing can thicken and the seasonings have time to release their flavors.

LAYERED RANCHERO DIP

Steps:

• On a 15x10 inch or larger shallow serving platter, thinly spread bean dip.
• In a small bowl, combine sour cream, mayonnaise and taco seasoning mix; spread over bean dip.
• Sprinkle with chilies.
• Mash avocados, combine with lime juice, salt& garlic.
• Spread over chilies.
• Sprinkle with onions, olives, tomatoes& Cilantro, cheese (in this order).
• Serve with tortilla chips.

EIGHT-LAYER DIP

Steps:

• For the refried beans, in a medium skillet over medium heat, add the chopped bacon and render until crisp, 7 to 9 minutes. Remove the bacon to a paper towel-lined plate with a slotted spoon and reserve. Discard all but 2 tablespoons of bacon grease from the skillet.
• Return the skillet to medium heat and add the beans, green chiles, cumin and hot sauce to taste. Cook, stirring frequently, until heated through, 2 to 3 minutes. Remove from the heat, taste and add more cumin or hot sauce if desired. Reserve.
• For the pico de gallo, in a medium bowl, mix together the cilantro, tomatoes, jalapeno, onion, 2 tablespoons of the lime juice and a pinch of salt. Taste, adjust the seasoning and reserve.
• For the guacamole, scoop the avocado into a medium bowl. Add a pinch of salt, the remaining lime juice, 1/4 cup of the pico de gallo and 2 tablespoons of the juices from the bottom of the bowl. Mix together, taste and adjust the seasoning.
• In a glass dish, begin layering in the following order: refried beans, Cheddar cheese, sour cream, guacamole, black olives, cotija, bacon and pico de gallo to finish. Enjoy.

LAYERED DIP

Steps:

• In a small bowl, mix the cream cheese and milk until smooth. Spread onto a large, round serving dish. Layer with cocktail sauce. Top with avocado. Layer with tomato, green bell pepper, green onions and black olives. Sprinkle with cheese. Chill in the refrigerator 1 hour, or until firm.

LAYERED NACHO DIP

Steps:

• Spread beans in a rectangular casserole dish (9x13-inch). You could use chili instead, as well.
• Mix sour cream and cream cheese together (use a hand mixer or immersion blender). Spread over beans or chili.
• Spread salsa over sour cream/cream cheese layer.
• Sprinkle cheese over salsa.
• Add peppers, tomatoes, and green onions in layers. Top with jalapeño peppers or olives, if using. You can also put these on the side, so your guests can choose to add them or not.
• Chill until serving time. Serve with Nacho Chips.

LAYERED SEAFOOD DIP

Steps:

• In a medium bowl, blend cream cheese, sour cream and mayonnaise.
• In the bottom of an approximately 12 inch round serving dish, spread the cream cheese mixture. Pour cocktail sauce evenly over the mixture. Layer with green bell pepper, green onions and tomato. Top with crabmeat and shrimp. Sprinkle with mozzarella.
• Cover and chill in the refrigerator at least 2 hours before serving.

SLOW-COOKER LAYERED HUEVOS RANCHEROS

Steps:

• In large bowl, beat eggs with whisk. Add half-and-half, salt and pepper; beat well. In 12-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook about 7 minutes, scraping cooked eggs up from bottom of skillet occasionally, until mixture is firm but still moist. Stir in soup and chives.
• Spray 3- to 4-quart slow cooker with cooking spray. Spread 1/3 cup of the salsa in bottom of slow cooker. Carefully place half of the tortilla strips on salsa to within 1/2 inch of edge of slow cooker. Top with 1/2 cup of the beans, 3 cups of the egg mixture and 1/2 cup of the cheese. Layer with remaining salsa, tortilla strips, beans and egg mixture.
• Cover; cook on High heat setting 2 hours. Sprinkle with remaining 1/2 cup cheese. Cover; let stand until cheese is melted. Serve with sour cream and onions.