Mexican Layer Dip Yummm 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.

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.

FANTASTIC MEXICAN DIP

Steps:

• Crumble ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, mix in the taco sauce and set aside.
• In a large bowl, mix the sour cream, cream cheese and taco seasoning mix. Spread the mixture into a medium serving dish.
• Layer the sour cream mixture with beef mixture, Cheddar cheese and lettuce. Top with tomato, green onions and black olives.

5 INGREDIENT YUMMY LAYERED MEXICAN DIP W/ NO BEANS

Steps:

• Preheat oven to 350 - don't nuke it!
• Use large rectangular 11x14 glass baking dish/Pyrex.
• Spread cream cheese on bottom of pan.
• Spread chili no beans on top of that.
• Spread green chilis on top of that.
• Spread green onions/scallions on top of that (to taste).
• You can add olives here if you wish.
• Spread cheese on top of that.
• You get the picture it's a layered dip. It's simple.
• Bake at 350 until bubbly around edges.
• Don't burn your mouth trying to eat it too soon. It's hot! But not spicy -- and.
• hand out recipe cards. Everyone will want it.

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!

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.

6 LAYER MEXICAN DIP

Steps:

• Spread each layer, one on top of the next, on a large serving plate or glass pan.
• 1st layer- bean dip 2nd layer- guacamole*see my recipe* 3rd layer- (combined) sour cream, mayonnaise, taco seasoning 4th layer- (combined) green onions, black olives, tomatoes 5th layer- salsa 6th layer-cheddar cheese Refrigerate for a couple hours.

MEXICAN LAYER DIP

Steps:

• In small saucepan, combine refried beans, chili with beans, chili powder, and cinnamon. Combine well and heat through.
• Spread in bottom of pie plate. Dollop sour cream on top of first layer and spread evenly.
• In small saucepan, combine salsa, garlic powder, dried cilantro, and onion flakes.
• Dollop on top of sour cream of spread evenly.
• Layer lettuce on top of salsa.
• Combine diced tomatoes, pepper, and onion. (Use more or less of the three as long as the total amount comes between 1/4 cup and 6 tbsp).
• Top lettuce with the tomato, pepper, and onion.
• Top the veggies with the cheese.
• Microwave for 30 seconds to 1 minute, until the sides bubble. The cheese does not need to melt on top. Dig in!

LAYERED MEXICAN DIP

Steps:

• Mix sour cream, mayo and seasoning together; set aside.
• Mix vegetables together; set aside.
• Warm beans (fat-free can be used), spread in an approximately 11x7-inch serving/baking dish. (The original recipe said to warm them. It seems to make them easier to spread, but if I'm going to refrigerate the dip before serving it, I don't bother heating the beans.).
• Layer half the cheese on top. Follow with a layer of salsa, a layer of sour cream mixture and a layer of vegetable. Top with remaining cheese.
• Serve with corn chips (scoops size) or tortilla chips.

SPICY MEXICAN LAYER DIP

Steps:

• Layer bottom to top, spreading gently across entire dish in order to maintain individual layers.
• Layer 1: mix refried beans and bean dip, then spread across bottom of dish.
• Layer 2: spread guacamole.
• Layer 3: mix sour cream, mayonaise and taco seasoning, then spread.
• Layer 4: mix cheeses, then sprinkle half.
• Layer 5: pour picante sauce (or salsa).
• Layer 6: sprinkle green onions.
• Layer 7: sprinkle remaining cheese across top.
• Cover and place in refrigerator until ready to serve.

MEXICAN LAYER DIP - YUMMM

Steps:

• Combine cream cheese, garlic powder and sour cream.
• Use as the first layers in a 9-inch pie plate or dish.
• Combine avocado, lemon juice, tomato and green chilies for the second layer.
• Sprinkle with bacon, green onion and olives.
• Spread taco sauce over all; sprinkle with grated cheddar.
• Refrigerate.
• Serve with taco chips or corn chips.