MINI EIGHT-LAYER DIPS
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
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.
EIGHT-LAYER DIP
Provided by Ree Drummond : Food Network
Categories appetizer
Time 30m
Yield 8 servings
Number Of Ingredients 16
Steps:
- For the refried beans, in a medium skillet over medium heat, add the chopped bacon and render until crisp, 7 to 9 minutes. Remove the bacon to a paper towel-lined plate with a slotted spoon and reserve. Discard all but 2 tablespoons of bacon grease from the skillet.
- Return the skillet to medium heat and add the beans, green chiles, cumin and hot sauce to taste. Cook, stirring frequently, until heated through, 2 to 3 minutes. Remove from the heat, taste and add more cumin or hot sauce if desired. Reserve.
- For the pico de gallo, in a medium bowl, mix together the cilantro, tomatoes, jalapeno, onion, 2 tablespoons of the lime juice and a pinch of salt. Taste, adjust the seasoning and reserve.
- For the guacamole, scoop the avocado into a medium bowl. Add a pinch of salt, the remaining lime juice, 1/4 cup of the pico de gallo and 2 tablespoons of the juices from the bottom of the bowl. Mix together, taste and adjust the seasoning.
- In a glass dish, begin layering in the following order: refried beans, Cheddar cheese, sour cream, guacamole, black olives, cotija, bacon and pico de gallo to finish. Enjoy.
BEST EVER LAYERED MEXICAN DIP
This is the quickest, easiest, best tasting Mexican dip ever! It's great to serve at parties. I always make two!
Provided by Noelle C
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 20m
Yield 32
Number Of Ingredients 7
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.
Nutrition Facts : Calories 70 calories, Carbohydrate 2.8 g, Cholesterol 12 mg, Fat 5.3 g, Fiber 0.5 g, Protein 2.7 g, SaturatedFat 3 g, Sodium 152.7 mg, Sugar 0.3 g
8-LAYER DIP
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
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
5 LAYER MEXICAN DIP
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
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
8 LAYER MEXICAN DIP
Steps:
- Mix refried beans and cumin. Spread onto bottom of 9-inch pie plate.
- Mix softened cream cheese and taco seasoning. Spread on top of beans.
- Layer with 1 cup cheddar cheese, sour cream, lettuce and tomato. Top with 1 cup cheese and sliced black olives. Refrigerate several hours until cold.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
8 LAYER FIESTA DIP
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
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
8 LAYER MEXICAN DIP
I have had this dip recipe for ages. We like it because it doesn't have any guacamole or avocado. To spice it up even more I have used spicy taco sauce and added some green chilies.
Provided by happynana
Categories Onions
Time 15m
Yield 14-16 serving(s)
Number Of Ingredients 8
Steps:
- Layer platter in above order leaving a little of each layer showing underneath.
- Sprinkle with extra tomatoes, olives and onions around platter if desired.
- Serve with chips.
Nutrition Facts : Calories 120.4, Fat 9.9, SaturatedFat 5.6, Cholesterol 23.2, Sodium 298.2, Carbohydrate 3.5, Fiber 0.6, Sugar 1.3, Protein 5
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