Layered Southwestern Dip Food

SOUTHWESTERN LAYER BEAN DIP

Southwestern Layer Bean Dip image

Here in the Southwest, we enjoy Mexican food. And this delicious dip always get rave reviews...no matter how often I make it. Everyone loves the great combination of chicken, bean dip and assorted toppings.

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield 6-8 servings.

Number Of Ingredients 9

Ingredients

1 can (10-1/2 ounces) bean dip
3/4 cup sour cream
2 tablespoons taco seasoning
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup finely chopped cooked chicken
1 medium tomato, seeded and finely chopped
1 green onion, sliced
1 cup shredded cheddar cheese
Tortilla chips

Steps:

Spread bean dip evenly on a 10-12-in. serving platter; set aside. In a small bowl, combine sour cream and taco seasoning; spread carefully over bean dip. , Sprinkle with olive, chicken, tomato, onion and cheese. Cover and chill for at least 2 hours. Serve with tortilla chips.

Nutrition Facts : Calories 66 calories, Fat 4g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 184mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.

7-LAYER SOUTHWESTERN DIP

7-Layer Southwestern Dip image

Make and share this 7-Layer Southwestern Dip recipe from Food.com.

Provided by Audrey M

Categories < 15 Mins

Time 15m

Yield 32 serving(s)

Number Of Ingredients 13

Ingredients

3 cups shredded lettuce
1 (15 ounce) can black beans, rinsed and drained
1/2 cup chopped sweet red pepper (or yellow)
1/4 cup sliced green onion
1 (8 ounce) carton nonfat sour cream
2 finely chopped jalapeno peppers
1 teaspoon shredded lime peel
1 (8 ounce) jar chunky salsa
1/2 medium avocado, peeled and coarsely chopped
2/3 cup shredded cheddar cheese or 2/3 cup monterey jack cheese
1/3 cup chopped pitted ripe olives
1 tablespoon snipped fresh cilantro or 1 tablespoon parsley (optional)
16 ounces tortilla chips

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 WITH A TWIST

Layered Southwestern Dip With a Twist image

This is an exceptionally delicious and easy to prepare dish, regardless all the layers. Use most any transparent, glass serving dish so the pretty layers can be seen through the dish. Avocados contain no saturated fat or cholesterol and are virtually the only fruit that provides good-for-you mono-unsaturated fat. I found and adapted this recipe from the one at: http://www.avocadosfrommexico.com/Details.aspx?Id=138

Provided by Stoblogger

Categories < 30 Mins

Time 30m

Yield 10 , 10 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 cups roasted garlic hummus or 1 1/2 cups bean dip
2 cups red onions, chopped
2 tablespoons lime juice
1 tablespoon cilantro, fresh, chopped
2 1/2 teaspoons salt
1 cup sour cream
2 cups tomatoes, chopped
3 large avocados, halved and pitted
1/2 cup tomatillo salsa
1 cup arugula or 1 cup spinach leaves, fresh and finely chopped
5 slices bacon, cooked and crumbled
1/4 cup cheese (finely shredded)

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.

Nutrition Facts : Calories 251.3, Fat 21.5, SaturatedFat 6.7, Cholesterol 19.6, Sodium 795.7, Carbohydrate 13, Fiber 5.9, Sugar 3.2, Protein 4.8