Spicy Mexican Layer Dip Food

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!

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.

FIVE LAYER MEXICAN DIP

Steps:

• Heat the oil in a skillet over medium-high heat. Add onions and cook until they soften, about 3 minutes. Stir in the garlic and cook for 2 minutes more.
• Put half of the onion mixture into a food processor with the black beans, chipotle pepper, 2 tablespoons of the lime juice, cumin, water and salt. Puree until smooth. Set aside.
• Add the corn to the skillet with the remaining onion mixture and cook for about 3 minutes. Remove from the heat and stir in the cilantro leaves.
• In a small bowl mash the avocado with the remaining lime juice. In a medium bowl toss together the tomatoes, scallion and jalapeno, if using. Season tomato mixture with salt and pepper, to taste.
• Spread the black bean dip into the bottom of an 8 by 8 glass baking or serving dish. Top with the corn mixture, spreading it out to form a single layer over the beans, repeat with the avocado, then the tomatoes. Top with cheese. Serve with baked chips.

MEXICAN 9-LAYER DIP

Steps:

• Note: You can easily change the amounts given in the layers to suit your taste or omit a layer if you don't care for it, or add a layer, such as beans, if you prefer.
• Brown meat in skillet with garlic; drain away any fat; add 1/2 envelope taco seasoning and 2 tbsp water and mix together, set aside and allow to cool.
• Spread the beef in the bottom of a 2-quart casserole dish.
• Mix the avocado with the lemon juice and spread over the beef.
• Mix the mayo with the remaining taco seasoning and spread over the guacamole.
• Layer the Monterrey Jack, then the green onions, the cilantro, the tomatoes, the black olives, then finally with the cheddar cheese.
• Serve dip with tortilla chips.

NINE LAYER MEXICAN DIP

Steps:

• Spread bean dip in an even layer on a medium sized serving platter.
• Spread guacamole over the bean dip.
• Spread the sour cream over the guacamole.
• Sprinkle the chilies, jalapeños, olives, onions, and tomatoes over the sour cream.
• Sprinkle the cheese over the entire dip covering all the ingredients beneath.
• Serve with chips.
• Note: If desired, you could turn this into a wonderful taco salad by making this in individual taco salad tortilla bowls and adding seasoned ground beef and shredded lettuce.

PHILADELPHIA® 7-LAYER MEXICAN DIP

Steps:

• Mix cream cheese and seasoning mix until blended; spread onto serving plate or bottom of pie plate.
• Top with remaining ingredients.
• Refrigerate several hours or until chilled.