Mexican Eight Layer Dip Food

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.

MEXICAN LAYERED DIP

Steps:

• Spread refried beans in the bottom of a (1-quart) shallow edged serving dish (you can use a transparent dish if you'd like). Sprinkle the seasoning packet over the beans. Layer the diced tomatoes over the beans, the sour cream over the tomatoes, and the guacamole over the sour cream. Sprinkle the entire layered dip with cheddar cheese, followed by green onion and finishing it off with a layer of black olives. Cover and refrigerate until ready to serve.

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.

MEXICAN LAYER DIP

Steps:

• In a large skillet, cook beef and half of the onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, sugar, chili powder, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, about 20 minutes., Spread refried beans into a 13x9-in. dish; top with beef mixture, tomatoes, green pepper and remaining onion. Layer with sour cream and cheese. If desired, top with chopped green onions and chopped tomatoes. Serve with chips.

MEXICAN LAYER DIP

Steps:

• Begin by throwing the refried beans into a small pan over medium-low heat. Add several dashes of Tabasco sauce and a small can of (undrained) diced green chilies. Stir well. Next, sprinkle a little bit of ground Cumin. Spread the beans on the bottom of a glass bowl or high-sided dish. Over this sprinkle the sharp cheddar. Next, plop your sour cream. And spread it into a single layer, being careful not to disturb the cheese underneath.The next layer is the guacamole. Spread it over the sour cream. Follow this with a layer of Monterey Jack Cheese and a nice sprinkling of chopped black olives. Lastly, place a generous layer of Pico de Gallo. You can also, if you have the gumption for it, sprinkle some diced jalapenos over top.Enjoy!

8 LAYER MEXICAN DIP

Steps:

• Layer platter in above order leaving a little of each layer showing underneath.
• Sprinkle with extra tomatoes, olives and onions around platter if desired.
• Serve with chips.

8-LAYER DIP

Steps:

• In a medium bowl, combine beans, lime juice, and 2 tablespoons water; season with salt and pepper. Transfer to a serving dish. Top with sour cream, cheese, chiles, tomatoes, avocado, lettuce, and scallions. Serve with tortilla chips.