8 Layer Dip Recipes

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8-LAYER DIP



8-Layer Dip image

You will love every layer of our crunchy, creamy dip. It's great for summer entertaining and game-day parties.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 11

1 can (16 ounces) refried beans
2 teaspoons fresh lime juice
Coarse salt and ground pepper
1/2 cup sour cream
1/2 cup grated cheddar (2 ounces)
1 can (4.5 ounces) chopped green chiles
2 plum tomatoes, seeded and chopped
1 avocado, halved, pitted, peeled, and diced small
1 cup shredded romaine lettuce
2 scallions, chopped
Tortilla chips, for serving

Steps:

  • In a medium bowl, combine beans, lime juice, and 2 tablespoons water; season with salt and pepper. Transfer to a serving dish. Top with sour cream, cheese, chiles, tomatoes, avocado, lettuce, and scallions. Serve with tortilla chips.

Nutrition Facts : Calories 337 g, Fat 19 g, Fiber 12 g, Protein 13 g

8 LAYER DIP



8 Layer Dip image

Most popular dip at a party we gave yesterday. A friend gave me the recipe years ago, and this is made from memory and help from another Aussie Zaar member Shaz.

Provided by JustJanS

Categories     Cheese

Time 20m

Yield 1 dip

Number Of Ingredients 15

250 g cream cheese (spreadable)
1/2 cup sour cream
2 tablespoons mayonnaise
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic salt
2 avocados, mashed
2 teaspoons lemon juice
1/2 teaspoon Tabasco sauce
1/2 teaspoon garlic salt
250 g baby shrimp, drained
350 ml salsa
1 cup diced capsicum
1 cup chopped green onion
3 diced tomatoes
2 cups shredded cheddar cheese

Steps:

  • Mix together cream cheese, sour cream, mayo, Worcestershire sauce and garlic salt.
  • Spoon onto serving platter, about 1 inch thick.
  • Mix together avocado, lemon juice, Tabasco and garlic salt.
  • Spread over cream cheese.
  • Sprinkle over baby shrimps, pour salsa all over this.
  • Spread a layer of each remaining ingredient in order listed.
  • Refrigerate for about an hour, then remove about half an hour before serving.
  • Serve with thick corn chips and knives to spread.

MINI EIGHT-LAYER DIPS



Mini Eight-Layer Dips image

The best thing about this popular party dip? They're served in individual jars so you don't have to share! You can also make them ahead of time and keep them in the fridge. Serve with thin tortilla strip chips for easy dipping.

Provided by Kardea Brown

Categories     appetizer

Time 40m

Yield 8 servings

Number Of Ingredients 21

1 tablespoon canola oil
2 cloves garlic, minced
One 15.8-ounce can black-eyed peas, undrained
1/3 cup unsalted vegetable stock
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
3 small ripe avocados
Juice of 1/2 large lime (about 4 teaspoons)
1/4 cup diced onion
2 tablespoons chopped fresh cilantro
2 teaspoons hot sauce
1/2 teaspoon kosher salt
2 cloves garlic, minced
1 cup sour cream
1 cup fresh salsa
1 cup Mexican blend cheese
2 green onions, sliced
2 tomatoes, chopped
One 2.25-ounce can sliced ripe olives, drained
Tortilla strip chips, for dipping

Steps:

  • Make the refried black-eyed peas: Heat the oil in a large skillet over medium heat. Add the garlic and saute 30 seconds. Add the black-eyed peas, vegetable stock, chili powder and cumin. Mash the mixture with a potato masher. Simmer until thickened, about 10 minutes. Season with salt and pepper. Set aside to cool slightly.
  • Make the guacamole: Peel, pit and mash the avocados in a medium bowl. Add the lime juice, onion, cilantro, hot sauce, salt and garlic. Mash to desired consistency.
  • To finish: Layer the refried black-eyed peas in eight 6-ounce jars, followed by the guacamole, sour cream, salsa, cheese, green onions, tomatoes and olives. Serve with the tortilla strip chips.

8-LAYER CHICKEN CHILI DIP RECIPE - (4.7/5)



8-Layer Chicken Chili Dip Recipe - (4.7/5) image

Provided by dublinburro

Number Of Ingredients 19

2 tablespoons vegetable oil
1 medium red onion, chopped
2 cloves garlic, finely chopped
3 tablespoons tomato paste
1 tablespoon chili powder
Kosher salt
1/4 teaspoon cayenne pepper
1 cup low-sodium chicken broth
2 cups rotisserie chicken, shredded
1 cup sour cream
1 cup cilantro leaves and stems, roughly chopped
Juice and zest of 1 lime
1 cup corn, frozen & thawed
1 green bell pepper, chopped
1 1/2 cups crumbled cornbread
3 medium tomatoes, chopped
1 (14-ounce) can black beans, drained and rinsed
1 1/2 cups yellow cheddar, shredded
Tortilla or corn chips for dipping

Steps:

  • Heat the oil in a large nonstick skillet over medium-high heat, add half of the onion and the garlic and cook, stirring, until soft and just begins to brown, about 4 minutes. Add the tomato paste, chili powder, 1/2 teaspoon salt and the cayenne pepper. Cook, stirring, until the oil is brick red, about 2 minutes. Add the chicken broth and bring to a simmer. Cook until thickened slightly, about 3 minutes. Add the shredded chicken and stir until just warmed through, remove from heat and cool to room temperature. Whisk together the sour cream, cilantro, lime juice and zest in a small bowl. Toss together the corn and pepper in another small bowl. Layer the dip in a medium, straight-sided 3-quart glass trifle bowl or your favorite serving dish. Spread the cornbread on the bottom, then top, in even layers, with the tomatoes, beans, cheese, cilantro-lime sour cream, chicken chili, the remaining chopped onions and the corn-pepper mixture. Wrap and refrigerate until chilled, at least 1 hour or overnight. Serve with chips for dipping.

SIX-LAYER DIP



Six-Layer Dip image

Tortilla chips make great scoopers for this dip, which is a family favorite after we open Christmas gifts. Sometimes I serve it in a glass bowl-just to show off the pretty layers.-Etta Gillespie, Elmendorf, Texas

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 2-1/2 cups.

Number Of Ingredients 10

2 medium ripe avocados, peeled and sliced
2 tablespoons lemon juice
1/2 tablespoon garlic salt
1/8 teaspoon hot pepper sauce
1 cup sour cream
1 can (4-1/4 ounces) chopped ripe olives, drained
1 jar (16 ounces) thick and chunky salsa, drained
2 medium tomatoes, seeded and chopped
1 cup shredded cheddar cheese
Tortilla chips

Steps:

  • In a large bowl, mash the avocados with lemon juice, garlic salt and hot pepper sauce. Spoon into a deep-dish 10-in. pie plate or serving bowl. Layer with sour cream, olives, salsa, tomatoes and cheese. Cover and refrigerate for at least 1 hour. Serve with chips.

Nutrition Facts : Calories 90 calories, Fat 7g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 313mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.

8 LAYER FIESTA DIP



8 Layer Fiesta Dip image

This is so much better than your average 7 layer bean dip! You'll never want to eat that boring dip again! Make sure to try to use the same brand of enchilada sauce....I've found it really makes a big difference in the taste of the entire dish. This recipe is always gone within 20 minutes and every party that I take it to!!!!

Provided by AZRoxy63

Categories     Mexican

Time 45m

Yield 40 serving(s)

Number Of Ingredients 9

3 (10 ounce) cans spicy refried beans or 3 (10 ounce) cans refried beans with jalapeno
1 (8 ounce) can of las palmas red enchilada sauce
16 ounces ultimate guacamole, Ultimate Guacamole
1 (1 1/4 ounce) packet of hot taco seasoning mix
1 (12 ounce) container sour cream
24 ounces shredded cheddar cheese or 24 ounces monterey jack cheese
2 (6 ounce) cans sliced black olives
1/2 cup finely chopped green onion
1 cup finely chopped roma tomato

Steps:

  • Spread unheated beans in the bottom of a 9x11 size glass dish or glass baking pan.
  • Pour enchilada sauce evenly over the beans.
  • Spoon on guacamole and spread evenly.
  • In a separate dish, mix together the taco seasoning and the sour cream until well blended.
  • Spoon this sour cream mixture over the guacamole and spread around evenly.
  • Sprinkle cheese on top of these layers until you have a complete "layer" of cheese.
  • Drain the cans of black olives and sprinkle them evenly on top of the cheese.
  • Do the same with the green onions, and then finally with the diced tomatoes.
  • Cover tightly and chill in refrigerator for about 2 hours.
  • Now, invite a few friends over, set it on the table with some tortilla chips, and watch it disappear!
  • This dish will keep for about a week if tightly covered in the refrigerator.
  • Combine a few spoonfuls of this dip with taco meat and place in tortillas or taco shells for an amazing ready to eat meal!

Nutrition Facts : Calories 121.6, Fat 8.8, SaturatedFat 5, Cholesterol 23.5, Sodium 263.2, Carbohydrate 5.1, Fiber 1.5, Sugar 0.3, Protein 5.9

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