8 Layered 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.

DOWN-HOME LAYERED DIP



Down-Home Layered Dip image

Start with ready-to-heat barbeque shredded meat to make a quick and easy down-home dip that's sure to become a family favorite!

Provided by Betty Crocker Kitchens

Categories     Snack

Time 8m

Yield 16

Number Of Ingredients 9

1 tub (18 ounces) barbecue shredded pork or chicken
1/2 cup canned whole kernel corn
1/2 cup Progresso™ black beans, drained, rinsed (from 15- or 19-oz can)
1 cup shredded Cheddar cheese (4 ounces)
1 medium tomato, chopped (3/4 cup)
Sliced green onion, if desired
Sliced ripe olives, if desired
Guacamole, if desired
Sour cream, if desired

Steps:

  • Layer pork, corn and beans on large microwavable plate. Cover with microwavable plastic wrap, folding back one edge 1/4 inch to vent steam, and microwave on High about 2 minutes 30 seconds or until hot.
  • Sprinkle with cheese. Top with remaining ingredients.

Nutrition Facts : Calories 90, Carbohydrate 6 g, Cholesterol 25 mg, Fiber 1 g, Protein 9 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 190 mg

LAYERED DIP



Layered Dip image

Cocktail sauce makes this a different tasting dip. People are amazed when they find out the 'secret ingredient'. Serve with crackers or tortilla chips.

Provided by BARBARA VINSON

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

Time 1h20m

Yield 32

Number Of Ingredients 9

1 (8 ounce) package cream cheese, softened
3 tablespoons milk
1 cup cocktail sauce
1 avocado - peeled, pitted and diced
1 tomato, chopped
1 green bell pepper, chopped
1 bunch green onions, chopped
1 (2 ounce) can black olives, drained and chopped
1 (8 ounce) package shredded Cheddar cheese

Steps:

  • In a small bowl, mix the cream cheese and milk until smooth. Spread onto a large, round serving dish. Layer with cocktail sauce. Top with avocado. Layer with tomato, green bell pepper, green onions and black olives. Sprinkle with cheese. Chill in the refrigerator 1 hour, or until firm.

Nutrition Facts : Calories 77.1 calories, Carbohydrate 3.6 g, Cholesterol 15.2 mg, Fat 6 g, Fiber 0.9 g, Protein 2.8 g, SaturatedFat 3.2 g, Sodium 188.2 mg, Sugar 1.7 g

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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