Eight Layer Mexican Dip Recipes

EIGHT-LAYER DIP

Steps:

• For the refried beans, in a medium skillet over medium heat, add the chopped bacon and render until crisp, 7 to 9 minutes. Remove the bacon to a paper towel-lined plate with a slotted spoon and reserve. Discard all but 2 tablespoons of bacon grease from the skillet.
• Return the skillet to medium heat and add the beans, green chiles, cumin and hot sauce to taste. Cook, stirring frequently, until heated through, 2 to 3 minutes. Remove from the heat, taste and add more cumin or hot sauce if desired. Reserve.
• For the pico de gallo, in a medium bowl, mix together the cilantro, tomatoes, jalapeno, onion, 2 tablespoons of the lime juice and a pinch of salt. Taste, adjust the seasoning and reserve.
• For the guacamole, scoop the avocado into a medium bowl. Add a pinch of salt, the remaining lime juice, 1/4 cup of the pico de gallo and 2 tablespoons of the juices from the bottom of the bowl. Mix together, taste and adjust the seasoning.
• In a glass dish, begin layering in the following order: refried beans, Cheddar cheese, sour cream, guacamole, black olives, cotija, bacon and pico de gallo to finish. Enjoy.

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.

8-LAYER DIP

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.

BEST EVER LAYERED MEXICAN DIP

Steps:

• In a clear pie pan, or similar dish, spread a layer of bean dip. Top the bean dip with a layer of guacamole. Allow the layers to thicken in the refrigerator for approximately 20 minutes.
• In a mixing bowl, while the bean dip and guacamole chill, combine the sour cream and taco seasoning. When the chilled mixture is sufficiently thickened, spread a layer of the sour cream mixture over the layer of guacamole. Top the sour cream layer with the grated cheese. Garnish the layers with the jalapenos and tomatoes.

MEXICAN LAYER DIP

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.

MINI EIGHT-LAYER DIPS

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.

MEXICAN EIGHT-LAYER DIP!

Steps:

• Arrange lettuce on a serving platter. Combine bean dip and picante sauce; spread over lettuce, making a layer 1/4" thick.
• Then layer advocado dip and sour cream. Top with cheese, green onions and olives.
• Cover and chill for 4-24 hours. Before serving, sprinkle with tomato.
• Serve with chips or crackers!

8 LAYER MEXICAN DIP

Steps:

• Layer platter in above order leaving a little of each layer showing underneath.
• Sprinkle with extra tomatoes, olives and onions around platter if desired.
• Serve with chips.

EIGHT-LAYER MEXICAN DIP

Steps:

• 1. To make Mixture One, place the beans in a medium-sized bowl and mash with a fork. Add all of the remaining ingredients except for the olive oil, and stir to combine. 2. Place the olive oil in a medium-sized skillet over medium heat. When the oil is hot, add the bean mixture and cook, stirring constantly, until the cheese is melted. Set aside. 3. To make Mixture Two, place all of the Mixture Two ingredients in a medium-sized bowl, and mash with a fork. Set aside. 4. To make Mixture Three, place all of the Mixture Three ingredients in a small bowl, and stir to combine. Set aside. 5. To make Mixture Four, place all of the Mixture Four ingredients in a large bowl, and stir to combine. 6. To assemble the dip, place half of Mixture One in a flat 9-x-9-inch glass dish, spreading evenly. Follow with half of Mixture Two, half of Mixture Three, and half of Mixture Four, spreading evenly in each case. Repeat the layers. 7. Serve immediately with crunchy tortilla chips.