5 Layer Dip Non Dairy Recipes

5 LAYER MEXICAN DIP

5 Layer Mexican Dip image

This is one of my favorite recipes. Great for football games, tailgates, or any party. Very EASY to make!

Provided by JENHAGGERTY

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes

Time 53m

Yield 6

Number Of Ingredients 5

Ingredients

1 ½ cups refried beans
1 ¾ cups guacamole
1 ½ cups sour cream
1 (8 ounce) package shredded Cheddar cheese
2 tomatoes, diced

Steps:

Heat refried beans in a microwave-safe bowl in a microwave oven until hot, stirring frequently, about 3 minutes. Spread beans onto the bottom of a serving platter; refrigerate until the beans are cooled completely, about 10 minutes.
Spread guacamole in a layer atop the beans. Spread sour cream atop the guacamole. Sprinkle cheese over the sour cream; top with tomatoes.
Cover platter with plastic wrap and refrigerate until cold, about 30 minutes.

Nutrition Facts : Calories 421.3 calories, Carbohydrate 19.4 g, Cholesterol 69.5 mg, Fat 32.4 g, Fiber 6.5 g, Protein 16.1 g, SaturatedFat 16.8 g, Sodium 459.3 mg, Sugar 1.7 g

5 LAYER DIP - NON DAIRY

5 Layer Dip - Non Dairy image

I LOVE 7 layer dips but I can't ever eat them because they have so many different dairy products in them... problem solved! Dairy eaters don't even notice the difference, guaranteed!! :)

Provided by piranhabriana

Categories Poultry

Time 30m

Yield 15 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs ground beef or 2 lbs turkey
30 ounces refried beans
30 ounces corn
1 cup mayonnaise
7 ounces diced green chilies
2 large avocados
1/2 cup salsa, of your choice
14 1/2 ounces diced tomatoes, drained
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 small onion, diced
1 dash salt
1 dash pepper

Steps:

Brown the ground meat with the garlic powder, cayenne pepper, salt and pepper, drain, and put in the bottom of a 13x9 baking dish. Spread the refried beans on top and place in the oven at 350 for 10 minutes.
Meanwhile, mix together corn, mayonnaise and green chilies in a bowl. Remove the meat/beans from oven and spread the corn mixture on top of it.
Mash the avocados and add the salsa making a guacamole (you can buy premade guacamole if you want but my personal preference is for fresh!). Spread on top of corn.
Top with diced tomatoes. Refrigerate till ready to serve.
This dip goes a lot further than you think it does so if you're not going to have 12-15 people eating it I recommend halving the recipe and putting it in a smaller dish. I have even it as much as two days later but the avocado gets yucky after that so I recommend only eating the leftovers the next day!

Nutrition Facts : Calories 361.4, Fat 20.6, SaturatedFat 5.3, Cholesterol 45.2, Sodium 628.9, Carbohydrate 29.9, Fiber 7.2, Sugar 5.7, Protein 17.6

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