Amazing Ate Layer Dip Dash Diet Recipe 445

AMAZING ATE-LAYER DIP (DASH DIET) RECIPE - (4.4/5)

Steps:

• Begin by combining half of the tomatoes with all of the onion. If desired, season to taste with salt, pepper, and lime juice; set aside. Next, nuke squash in a covered microwave-safe dish with 2 tablespoons water for 6 - 7 minutes (until squash is tender enough to mash). Using a fork or potato masher, mash squash to a pulp. Mix in 1 and a 1/2 tsp. of the taco seasoning and set aside. In a skillet sprayed with nonstick spray, combine Boca Ground Burger, tomatoes and the remaining 2 teaspoons of taco seasoning and cook until crumbles are defrosted and mixture is thoroughly heated. In a large dish, layer ingredients in this order: lettuce, butternut squash mixture, tomato/onion mix, sour cream, black beans, "meat" mixture, cheese shreds, red peppers. Delicious served hot or cold!

7 LAYER DIP

Steps:

• Layer in this order.
• 16 oz refried beans mixed w/ 1 package taco seasoning.
• 1 c sour cream.
• 1 c guacamole.
• 1 c salsa.
• 1 c lettuce.
• 1 c Mexican cheese.
• 4oz sliced olives.
• 1 c tomatoes.

5 LAYER DIP

Steps:

• Pre heat the oven at 400 degrees.
• Take a 9 inch pie plate and spread the cream cheese on the bottom.
• Next spread the refied beans on top of the cream cheese.
• Spread the salsa on top of the refried beans.
• Sprinkle the shredded cheese on top of the salsa.
• Finally sprinkle the black olives on top of the shredded cheese.
• Bake in the pre heated oven for 15 minutes or until cheese is melted and bubbly.

EASIEST LAYER DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix refried beans with taco seasoning mix in a bowl; spread mixture into the bottom of an 8x8-inch glass baking dish. Spread sour cream over the refried beans; spread salsa over the sour cream. Sprinkle cheese over the top.
• Bake in preheated oven until cheese is melted but not bubbling, 6 to 10 minutes.

SEVEN LAYER DIP MADE EASY

Steps:

• In a small mixing bowl combine the sour cream and taco mix; mix well.
• Spread bean dip into the bottom of a 9x13 inch clear glass dish. Layer avocado on top of the bean dip. Sprinkle the lemon juice and garlic salt over the mixture. Spread the sour cream mixture over the avocados. Layer the olives over the sour cream, the tomatoes over the olives; spread the cheese dip and onions over the entire mixture. Serve with tortilla chips for dipping.

SEVEN LAYER DIP

Steps:

• Mix beans, chiles, 1 Tb. of lime juice, chili powder, cumin, and a pinch of salt in a small bowl. In a second small bowl, mash avocados with a fork; stir in remaining 2 Tbs. lime juice and 1/2 teaspoon of salt to make guacamole. In a third small bowl, mix sour cream and mayonnaise.
• Spread bean mixture, then guacamole, then sour cream mixture, and finally salsa over the bottom of a 9-inch deep-dish pie plate or similar size pan. Sprinkle with olives, then cheese. (Dip can be covered and refrigerated up to 2 days) To serve, sprinkle with green onions.

MEXICAN LAYERED DIP

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.

9-LAYER GREEK DIP

Steps:

• In a 9-in. deep-dish pie plate, layer first 6 ingredients; top with olives, if desired, and pepperoncini. Sprinkle with feta cheese. Refrigerate until serving. Serve with pita chips.

5 LAYER MEXICAN DIP

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.