Warm Mexican Layer Dip Food

THE BEST MEXICAN 7 LAYER DIP

Steps:

• In a small bowl, mix together the refried beans and taco seasoning.
• In a 7x11-inch pan, evenly spread the refried beans.
• Gently spread the guacamole next, being careful to not press it into the beans.
• Over the guacamole, spread the Marzetti Ranch, and then top with cheese, tomatoes, olives, green onions and finally cilantro.
• 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.

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.

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.

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.

HOT SEVEN-LAYER DIP

Steps:

• Heat oven to 350°F. Spray 10-inch ovenproof skillet with cooking spray. Place whipping cream in skillet; heat just to simmering over medium heat. Remove from heat, and add cream cheese; let stand 2 minutes. Beat with whisk until smooth.
• In small bowl, mix refried beans and taco seasoning mix; spoon over cream cheese mixture (do not spread). Top with ripe olives, followed by cheddar cheese.
• Bake 23 to 27 minutes or until cheese is melted and dip is heated through.
• Top with avocado, tomato, onions and jalapeños. 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!

HOT MEXICAN DIP

Steps:

• Crumble turkey into a large nonstick skillet. Cook over medium heat until no longer pink; drain. Add the chili powder, onion powder and salt; set aside. In a 13x9-in. baking dish coated with cooking spray, layer the beans, turkey mixture, green chilies, taco sauce and 1-1/2 cups cheese., Cover and bake at 400° for 25-30 minutes or until cheese is melted and bubbles around edges. Cool for 5 minutes. Spread sour cream on top; sprinkle with green onions and remaining cheese. Serve with tortilla chips.

ULTIMATE 7-LAYER DIP

Steps:

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

HOT 7 LAYER DIP SKILLET

Steps:

• Preheat oven to 350F
• Heat large skillet (12 inch) over medium/high heat.
• Add beef to the skillet and crumble as it browns. When crumbled, add the garlic, taco seasoning, and salt and pepper to taste and stir to combine. Continue stirring and crumbling until fully cooked.
• Add in 8 ounces cream cheese and tomato paste and press down/stir until fully melted and incorporated into the beef mixture.
• Turn off the stovetop heat.
• Layer the beans, onion, corn, and tomato layers over the beef mixture. (as shown)
• After softening the remaining 8 ounces cream cheese, spread over the top of the veggies. This step doesn't have to be perfect, its okay if some of the layers blend together.
• Top with the shredded cheese, the more the better!
• Bake for 20 minutes or until cheese is bubbly and fully melted.
• Garnish with the cilantro and serve!
• Enjoy with Food Should Taste Good Cantina or Guacamole Tortilla Chips! :)

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.

3-LAYER MEXICAN PARTY DIP

Steps:

• Spread the beans over the bottom of a 10" round glass baking dish; cover in guacamole.
• In a separate bowl, combine the sour cream and spices; spread over the guacamole with spatula.
• Sprinkle the top with the cheese, tomatoes, olives and scallions.
• Serve at room temperature or bake in a 425°F oven for 15 minutes and serve hot.

7 LAYER MEXICAN DIP

Steps:

• Mix the taco seasoning with the sour cream and set aside.
• Refried beans, sour cream/taco seasoning mix, guacamole, salsa, lettuce, and cheese.
• Top with optional toppings as desired: olives, tomatoes, and green onions.

HOT MEXICAN LAYER DIP

Steps:

• Preheat the oven to 350ºF. Spray a 9 x 9-inch baking dish with cooking spray.
• Heat a large skillet over medium-high heat and spray with oil.
• Add ground turkey, cumin, smoked paprika, garlic powder, chili powder and salt and cook, stirring until cooked through and browned, about 7-9 minutes.
• Add the refried beans and mix well. Spread evenly over the bottom of the baking dish.
• Next, pour the salsa and green chilies on top.
• Place into the preheated oven and bake for 35 minutes until the edges begin to bubble. .
• Remove from oven, top with shredded cheese, place back into oven just long enough to melt the cheese, about 6 to 7 more minutes. Remove from oven and sprinkle with tomato, avocado, cotija, scallions and cilantro. Serve with chips

WARM MEXICAN LAYER DIP

Steps:

• 1. Preheat oven to 400 degrees.
• 2. Heat olive oil in a large skillet over medium heat. Add onion, pablano pepper, jalapeno pepper and garlic, and cook until they begin to soften, approximately 5 minutes. Add chorizo and continue cooking until chorizo is cooked through, approximately 5 minutes. Drain well, set aside.
• 3. In a 9-inch pie plate, evenly spread out the cream cheese. Top with the refried beans, spreading out to within 1/4-inch of the edge of the cream cheese layer. Top evenly with the picante sauce, reserved chorizo mixture, and the Mexican cheese blend.
• 4. Bake in preheated oven for 15 - 20 minutes until heated through and bubbly around the edges. Top with scallions. Serve with tortilla chips and enjoy!

FIESTA 7 LAYER DIP

Steps:

• 1. Reserve 1/2 cup drained tomatoes; set aside. Blend remaining tomatoes and reserved liquid with beans in medium bowl.
• 2. Spread bean mixture in 8x8-inch glass baking dish or round casserole dish. Top with guacamole.
• 3. Blend together sour cream and seasoning mix in small bowl. Spread over guacamole. Top evenly with layers of cheese, olives, green onions and reserved tomatoes. Chill 2 hours prior to serving. Serve with tortilla chips, if desired.

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.

WARM MEXICAN DIP

Steps:

• Preheat oven to 350°F.
• Use a hand mixer of food processor to combine sour cream and cream cheese. It should be smooth. Spread in 9x13-inch Pyrex dish.
• Spread refried beans over mixture.
• Sprinkle with cheese.
• Add jalapeños or black olives by sprinkling them on top.
• *I sometimes add other layers to the dip, such as salsa.
• Bake for 20 minutes or until the cheese is melted.

WARM LAYERED BEAN DIP

Steps:

• In a bowl, mix beans, garlic, gr onions and salsa. Spread on bottom of greased casserole dish or serving dish.
• Season cooked hamb meat with chili powder and salsa to taste. Layer on top of beans.
• Sprinkle cheese next as a layer then hot sauce layer.
• Microwave until piping hot, making sure to cook evenly.
• Meanwhile, in a bowl mash avocadoes til chunky. Stir in cilantro, red onion, lime juice and salt.
• Spoon avocado mixture over hot dip mixture and spread sour cream on top. Sprinkle w/remaining green onions. Serve w/chips and hot sauce, if any left.

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.