Layered Southwestern Dip With A Twist 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.

V'S SOUTHWESTERN DIP

Steps:

• Mix sour cream and mayonaise together in a bowl.
• Mix dry ingredients in a separate bowl.
• Add dry spices to sour cream and mayonaise mixture Refrigerate for 2 hours to allow flavors to meld.

7-LAYER SOUTHWESTERN DIP

Steps:

• Line a 12" platter with the shredded lettuce.
• Stir together black beans, sweet pepper, and green onions.
• Spoon atop lettuce, leaving a lettuce border.
• Dollop sour cream atop bean mixture; gently spread in a smooth layer atop beans, leaving a border.
• Sprinkle with jalapeno peppers and lime peel.
• Drain excess liquid from salsa.
• Stir in avocado; spoon atop sour cream layer, leaving a border.
• Sprinkle cheese atop.
• Top with a layer of chopped ripe olives and sprinkle with cilantro or parsley, if desired.
• Serve immediately or cover and chill for up to 6 hours.
• Serve with tortilla chips.

LAYERED SOUTHWESTERN DIP

Steps:

• Mash avocado with 1 tablespoon lemon juice.
• Spread into the bottom of a 9" pie plate.
• Spread sour cream evenly on top.
• Sprinkle with sliced green onions.
• Spoon 8 ounce taco sauce over the top and cover with cheese.
• Serve with Nacho Dorito Chips.

SOUTHWESTERN DIP

Steps:

• Place all ingredients in a blender jar and blend on high speed for 2 to 3 minutes, until well blender (or place in a medium-sized bowl and mix well by hand). Serve immediately or refrigerate until ready to serve.

LAYERED SOUTHWESTERN DIP WITH A TWIST

Steps:

• Hummus Layer. Use a 9-inch by 7-inch by 2 ½-inch (11 cup) rectangular baking dish. Spread the hummus (or bean dip if you prefer) evenly over the bottom of the dish.
• Red onion layer. Put the onions into a colander or strainer and rinse well under cool water. Shake dry and put into a small bowl. Stir in 1 Tbsp of the lime juice, cilantro and ¼ tsp of the salt. Arrange in a single layer over the hummus in the dish.
• Sour cream layer. Mix the sour cream with ¼ tsp salt. Spread in a layer over the onions.
• Tomato layer. Pat the tomatoes dry and mix with 1 tsp salt. Arrange tomatoes over sour cream.
• Guacamole layer. Scoop the avocado pulp out into a medium-size bowl. Coarsely mash with a fork. Stir in salsa, arugula, remaining 1 Tbsp lime juice and about 1 tsp salt. Gently spread the arugula guacamole over the tomatoes.
• Sprinkle with bacon and finely shredded cheese.
• Refrigerate up to 2 hours before serving.
• Serve with thick tortilla chips, sliced jacima, or vegetable sticks.