Eight Layer Dip Recipes

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

Number Of Ingredients 11

Ingredients

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

MINI EIGHT-LAYER DIPS

Mini Eight-Layer Dips image

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

Ingredients

1 tablespoon canola oil
2 cloves garlic, minced
One 15.8-ounce can black-eyed peas, undrained
1/3 cup unsalted vegetable stock
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
3 small ripe avocados
Juice of 1/2 large lime (about 4 teaspoons)
1/4 cup diced onion
2 tablespoons chopped fresh cilantro
2 teaspoons hot sauce
1/2 teaspoon kosher salt
2 cloves garlic, minced
1 cup sour cream
1 cup fresh salsa
1 cup Mexican blend cheese
2 green onions, sliced
2 tomatoes, chopped
One 2.25-ounce can sliced ripe olives, drained
Tortilla strip chips, for dipping

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.

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

Ingredients

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.

EIGHT LAYER GREEK DIP

Eight Layer Greek Dip image

This recipe is super stunning at parties. I don't think I have met anyone who didn't like it. I serve with the Homemade pita chips recipe on my page

Provided by GingerlyJ

Categories Spinach

Time 5m

Yield 3 cups, 10 serving(s)

Number Of Ingredients 8

Ingredients

one 10-oz . container roasted red pepper hummus
1 cup fresh Baby Spinach, coarsely chopped
1/2 cup sun-dried tomato, reconstituted, chopped
1/2 cup peeled cucumber, chopped
1/4 cup red onion, chopped
1/4 cup crumbled reduced-fat feta cheese
2 tablespoons kalamata olives, sliced
1/4 cup pecans, chopped and toasted

Steps:

Spread hummus on 9-inch serving plate. Sprinkle evenly with remaining ingredients and refrigerate until serving time.

Nutrition Facts : Calories 30.8, Fat 2.2, SaturatedFat 0.2, Sodium 71.5, Carbohydrate 2.7, Fiber 0.8, Sugar 1.4, Protein 0.8

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