9 Layer Mexican Dip Recipes

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JEN'S NINE LAYER DIP



Jen's Nine Layer Dip image

Can also be made without chicken as an 8-layer dip, or omit bacon, too, for vegetarian. Serve with tortilla chips. A clear 8x8 pan is good for this.

Provided by Jenhere

Categories     Salad     Taco Salad Recipes

Time 45m

Yield 6

Number Of Ingredients 14

2 skinless, boneless chicken breast halves
1 ½ tablespoons chopped fresh cilantro
1 tablespoon vegetable oil
4 slices lean bacon, chopped
1 (16 ounce) can refried beans
1 teaspoon taco seasoning mix
1 cup sour cream
¾ cup shredded Cheddar cheese
1 cup prepared guacamole
1 cup diced tomatoes
1 ½ tablespoons chopped fresh cilantro
2 tablespoons sliced black olives
2 tablespoons finely sliced green onions
¼ cup shredded Cheddar cheese

Steps:

  • Place the chicken, 1 1/2 tablespoons of cilantro, and vegetable oil in a skillet over medium heat, and pan-fry the chicken breasts until lightly golden brown, no longer pink in the middle, and the juices run clear, about 5 minutes per side. Remove the chicken and set aside. When cooled, cut into cubes.
  • Place the bacon in the same skillet, and cook over medium-high heat, stirring often, until evenly browned, about 10 minutes. Mix the refried beans into the skillet with the bacon, and cook, stirring frequently, until the beans are hot and bubbling, 5 to 10 minutes. Mix the taco seasoning and sour cream together in a bowl.
  • To assemble, spread the hot bean and bacon mixture into the bottom of an 8x8-inch glass dish. Sprinkle the chicken cubes over the bean mixture, then follow with these layers: 3/4 cup of Cheddar cheese, guacamole, sour cream mixture, and sliced tomatoes. Sprinkle the top with 1 1/2 tablespoons of cilantro, black olives, green onions, and 1/4 cup of shredded cheddar cheese.

Nutrition Facts : Calories 434 calories, Carbohydrate 18.2 g, Cholesterol 77.7 mg, Fat 31.3 g, Fiber 6 g, Protein 21.3 g, SaturatedFat 13.4 g, Sodium 602.3 mg, Sugar 1.3 g

FIVE LAYER MEXICAN DIP



Five Layer Mexican Dip image

Provided by Ellie Krieger

Categories     appetizer

Time 23m

Yield 12 servings, serving size 1/2 cup

Number Of Ingredients 16

2 teaspoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1 (15.5-ounce) can black beans, preferably low-sodium, drained and rinsed
1 tablespoon minced chipotle pepper in adobo
4 tablespoons lime juice
1/4 teaspoon ground cumin
1 tablespoon water
1/2 teaspoon salt
2 cups corn kernels (10-ounce box frozen corn)
1/4 cup chopped cilantro leaves
2 ripe avocados
4 medium tomatoes, seeded and diced (about 2 cups)
1/4 cup thinly sliced scallion
1 tablespoon finely diced jalapeno pepper, optional
3/4 cup shredded extra-sharp Cheddar

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.

MEXICAN LAYER DIP



Mexican Layer Dip image

This adaptable Mexican layer dip is like a magnet to hungry guests at our family get-togethers and casual parties. It's tasty served hot or cold. Just one chip full and you're hooked!-Sheila Frasher, Crown City, Ohio

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 8 cups.

Number Of Ingredients 14

1 pound ground beef
1 medium onion, chopped, divided
1 can (15 ounces) tomato sauce
2 teaspoons sugar
1 teaspoon chili powder
1/8 teaspoon salt
1/8 teaspoon pepper
1 can (16 ounces) refried beans
2 medium tomatoes, seeded and chopped
1 small green pepper, finely chopped
2 cups sour cream
3 cups shredded Mexican cheese blend
Optional: Chopped green onions and chopped tomatoes
Corn chips

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.

Nutrition Facts : Calories 117 calories, Fat 8g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 202mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.

MEXICAN LAYERED DIP



Mexican Layered Dip image

A no-bake Tex-Mex dip for chips done in layers in a shallow dish.

Provided by Rusty

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

Time 2h10m

Yield 10

Number Of Ingredients 8

1 (16 ounce) can refried beans
1 (1.25 ounce) package taco seasoning mix
1 large tomato, seeded and chopped
1 cup guacamole
1 cup sour cream, room temperature
1 cup shredded sharp Cheddar cheese
½ cup chopped green onions
¼ cup chopped black olives

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.

Nutrition Facts : Calories 195.2 calories, Carbohydrate 13.4 g, Cholesterol 28.2 mg, Fat 12.8 g, Fiber 3.7 g, Protein 7.3 g, SaturatedFat 6.6 g, Sodium 525.4 mg, Sugar 1.4 g

MEXICAN 9-LAYER DIP



Mexican 9-Layer Dip image

Make and share this Mexican 9-Layer Dip recipe from Food.com.

Provided by PalatablePastime

Categories     Cheese

Time 30m

Yield 12 serving(s)

Number Of Ingredients 16

1 lb lean ground beef
3 garlic cloves, minced
1 (1 1/4 ounce) envelope taco seasoning mix
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon onion powder
3 avocados, peeled, seeded and mashed
1 tablespoon fresh lemon juice
1/4 cup mayonnaise
1 cup shredded monterey jack cheese
1 cup chopped green onion
1/2 cup chopped fresh cilantro (parsley ok)
4 medium tomatoes, chopped
1 cup sliced black olives
1 cup shredded cheddar cheese
tortilla chips

Steps:

  • Note: You can easily change the amounts given in the layers to suit your taste or omit a layer if you don't care for it, or add a layer, such as beans, if you prefer.
  • Brown meat in skillet with garlic; drain away any fat; add 1/2 envelope taco seasoning and 2 tbsp water and mix together, set aside and allow to cool.
  • Spread the beef in the bottom of a 2-quart casserole dish.
  • Mix the avocado with the lemon juice and spread over the beef.
  • Mix the mayo with the remaining taco seasoning and spread over the guacamole.
  • Layer the Monterrey Jack, then the green onions, the cilantro, the tomatoes, the black olives, then finally with the cheddar cheese.
  • Serve dip with tortilla chips.

Nutrition Facts : Calories 250.8, Fat 18.4, SaturatedFat 6.6, Cholesterol 42.8, Sodium 558.9, Carbohydrate 9.6, Fiber 5.1, Sugar 2.3, Protein 13.9

9-LAYER MEXICAN DIP



9-Layer Mexican Dip image

While many incarnations exist, I have tailored my recipe to meet my dietary needs (food allergies/migraines). This dip uses lower fat and natural ingredients and is vegetarian-friendly, too. Feel free to modify to suit your tastes. That's what cooking (or in this case layering) is all about!

Provided by Heather3271

Categories     One Dish Meal

Time 30m

Yield 15-20 serving(s)

Number Of Ingredients 10

3 (16 ounce) cans refried black beans (I like La Preferida 99% Fat-Free)
1 (16 ounce) jar all-natural salsa (I prefer Frog Ranch Chipotle)
32 ounces all-natural sour cream (I like Daisy)
12 ounces all-natural guacamole (I like Calavo)
3 cups lettuce, shredded
2 beefsteak tomatoes, coarsely chopped
2 cups finely shredded cheddar cheese
8 ounces black olives, sliced
6 ounces green pimento stuffed olives, sliced
2 -4 green onions, coarsely chopped

Steps:

  • In large mixing bowl, combine refried beans and salsa. Consistency should be that of cake frosting--spreadable but not thick. Adjust amount of salsa accordingly.
  • Spread bean and salsa mixture onto serving platter. (I use the back of a metal serving spoon.).
  • Layer remaining ingredients.
  • Serve with Baked Tostitos Scoops Tortilla Chips.
  • NOTES: Also great as a meal. Even my green-veggie-phobic children devour this dish! This recipe is moderately spicy. Change the heat of the salsa to adjust. You could also top with jalapenos or other hot peppers to add more heat. I sometimes use different greens (prepackaged salad mixes) instead of iceberg lettuce and use different cheeses (pepperjack kicks it up a few notches!).

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