Round 2 Recipe Three Layer Bean Dip Food

3-LAYER MEXICAN DIP RECIPE

Steps:

• In a clear serving bowl, spread a layer of refried beans.
• Pour the sour cream on top and spread evenly.
• Add the salsa. Refrigerate until you plan to serve it.

SUNNY'S 1, 2, 3 SPICY BEAN DIP

Steps:

• Combine drained and rinsed beans, undrained beans, yogurt, chile garlic sauce, a pinch of salt and a few grinds of pepper in a food processor. Blend until smooth while drizzling in a bit of olive oil to help the process along and to get the desired thickness.
• Pour the dip into a serving bowl and garnish with a drizzle of olive oil and a dollop of chile sauce in the center. Serve with nut crackers, pita chips or any dippables.

LAYERED REFRIED BEAN DIP

Steps:

• In a 13 x 9 inch baking dish, spread refried beans to cover the bottom.
• Mix together sour cream, mayonnaise and taco mix.
• Spread sour cream mixture over refried beans.
• Sprinkle sliced green onions, diced tomatoes, and sliced olives over top the sour cream.
• Top with shredded cheddar cheese. Lightly press on cheese to press into sour cream.
• Refrigerate until ready to serve.
• Serve with tortilla chips.

3 BEAN DIP

Steps:

• 1. Spread the refried beans into the bottom of a 9 x 13 cake pan. Layer the garbanzo beans next.
• 2. Sprinkle the chili powder and cumin on top. Next, layer the black beans, then the red onion and bell pepper.
• 3. Layer the sour cream next. Add the salsa on top of that. Next, layer the cheddar cheese. Sprinkle some black pepper on top of the cheese.
• 4. Sprinkle the diced tomatoes and green onion on top. Serve with tortilla chips or Fritos.

ROUND 2 RECIPE - SPANISH DIP

Steps:

• In the bowl of a food processor combine the white beans, spinach, garlic, cumin and lemon juice. Season with salt and pepper and pulse until almost smooth. With the machine running, drizzle in the olive oil until completely incorporated. If the consistency is too thick add a couple of tablespoons of warm water.
• Cut the pita pockets into quarters and toast. Transfer the hummus to a serving bowl and serve with the pita.

(WEB EXCLUSIVE) ROUND 2 RECIPE: PORK NACHOS

Steps:

• Pre-heat oven to 350 degrees F
• In an oven-proof baking dish add half of the corn chips in a single layer. Cover with half the pork, half the salsa, and then half the cheese. Continue layering with remaining ingredients ending with the cheese. Bake for 10 to 15 minutes or until cheese is melted, bubbling and lightly browned. Top with sour cream, if desired, and serve hot.
• Place the onions in the bottom of a 5-quart slow cooker. Place the pork shoulder, fat and skin side up. in the slow cooker. In a medium bowl stir together soy sauce, garlic, salt pepper and orange marmalade. Pour mixture over the pork. Cover and cook on low for 8 hours.
• Remove shoulder to a serving platter and let rest for 5 minutes. Break up some of the meat with a fork and arrange on platter. Leave the rest of the meat on the bone to keep it warm and moist and let your guest pull it off the as they need it.
• Wrap the tortillas in damp towels, 10 to a towel and microwave on high for 30 seconds. Set out pork and tortillas with Cabbage Slaw and have guests assemble their own tacos.
• For Salsa:
• Set up grill or indoor grill pan over medium heat.
• In a small bowl combine canola oil, chili powder, and salt and pepper, to taste. Brush corn with oil mixture. Place on hot grill and cook 10 minutes, turning frequently. Remove to a cutting board and let cool for a few minutes. When cool enough to handle, cut kernels from the cob.
• In a large bowl combine tomatoes, beans, onion, jalapeno, cilantro, lime juice, garlic and grilled corn. Season with salt and pepper and mix well.
• For Corn Chips:
• Preheat oven to 400 degrees F.
• Cut each tortilla into 8 triangular portions. Arrange in a single layer on sheet pans. Spray with canola oil cooking spray to help them crisp up, sprinkle with salt and bake until crisp and lightly browned about 10 minutes. Allow to cool and serve with salsa.

ONLINE ROUND 2 RECIPE - BEAN DIP

Steps:

• In the bowl of a food processor, pulse together the beans and 1/4 cup water. Add all the remaining ingredients, except the olive oil, and pulse until smooth. Slowly pour in the olive oil with machine running and blend until smooth. Transfer to a bowl and serve with pita chips or crackers.

THREE BEAN DIP

Steps:

• Spread the refried beans in a layer in the bottom of a 9 inch square baking dish. In a small bowl, stir together the taco seasoning mix and cream cheese. Spread the mixture over the refried beans. In a separate bowl, toss together the tomatoes, green onions, cubanella pepper, black beans and navy beans. Spread over the layer of cream cheese. Cover and refrigerate for at least 4 hours before serving to blend the flavors.

7 LAYER BEAN DIP

Steps:

• Mix avocados, lemon juice, salt, and pepper.
• Mix mayonnaise, sour cream, and taco seasoning mix.
• Layer ingredients as follows.
• Bottom layer: Bean Dip.
• Second layer: Avocado mixture.
• Third layer: Sour cream mixture.
• Fourth layer: Tomatoes.
• Fifth layer: Onions.
• Sixth layer: Olives.
• Seventh layer: Cheese (I like to use Colby Jack cheese).
• Top with extra sour cream/olives/salsa, etc. if desired.
• Serve with tortilla chips.
• **This seems to be a little bit better if you can chill it for a few hours or over night to let the flavors intensify**.