ITALIAN LAYERED DIP
Steps:
- Let cream cheese and goat cheese soften at room temperature. Mix cheeses together with minced garlic. Line a casserole dish with plastic wrap. Put 1/3 of the cheese mixture in the dish, spreading it evenly to the sides. Next, layer ingredients in the following order: the sun-dried tomatoes, 1/3 cheese mixture, pesto, and remaining cheese in the same manner. Cover with plastic wrap and chill for at least 1 hour.
- To serve, turn upside down on a platter. Serve with crackers.
5 LAYER DIP
I am always asked to bring this dip. Everyone just loves it. I adaped it from another recipe but I really don't remeber how I came up with it.
Provided by Gabby7
Categories Cheese
Time 30m
Yield 4-8 serving(s)
Number Of Ingredients 5
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.
LAYERED DIP
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
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
LAYERED BLT DIP
When I throw a party for friends, I whip up this addictive layered three-cheese dip. Somehow, it's always gone within the first 20 minutes. -Jade Bennett, Kingwood, Texas
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 20 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, beat cream cheese, mayonnaise and Parmesan cheese until blended; spread into a large shallow dish. Layer with lettuce, bacon, tomatoes, onions and cheddar cheese. Refrigerate until serving. Serve with bread slices.
Nutrition Facts : Calories 137 calories, Fat 13g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 204mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
HOT SEVEN-LAYER DIP
It's everyone's favorite dip but with one crucial difference: It's hot and melty. This oven-friendly seven-layer dip starts with an extra-creamy cream cheese bottom layer, then gets topped with some smooth Tex-Mex-spiced refried beans, a layer of melted cheddar, plus ripe olives, and finished off with chopped tomatoes, sliced jalapeños and fresh avocado, so it has all the deliciously zesty, fresh contrast of the original recipe. Try this easy and indulgent dip next time you're having a party-we think it will receive a warm reception!
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 45m
Yield 24
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 10-inch ovenproof skillet with cooking spray. Place whipping cream in skillet; heat just to simmering over medium heat. Remove from heat, and add cream cheese; let stand 2 minutes. Beat with whisk until smooth.
- In small bowl, mix refried beans and taco seasoning mix; spoon over cream cheese mixture (do not spread). Top with ripe olives, followed by cheddar cheese.
- Bake 23 to 27 minutes or until cheese is melted and dip is heated through.
- Top with avocado, tomato, onions and jalapeños. Serve with chips.
Nutrition Facts : Calories 130, Carbohydrate 5 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1/4 Cup, Sodium 190 mg, Sugar 1 g, TransFat 0 g
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