7-LAYER GREEK MEZE DIP
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 8 servings
Number Of Ingredients 22
Steps:
- For the bulgur: Bring 1/3 cup water to a boil in a small saucepan; add the bulgur, season with salt and simmer over low heat, covered, until tender, 10 minutes. Add the olive oil and fluff with a fork; let cool.
- For the grilled vegetables: Slice the eggplant and zucchini lengthwise 1/2 inch thick. Toss with olive oil and salt in a large bowl. Cook on a grill pan over medium-high heat, turning, until tender, about 8 minutes. Let cool, then coarsely chop.
- For the tomatoes: Toss together the tomatoes, mint, parsley, onion, olive oil and lemon juice in a medium bowl.
- For the tzatziki: Combine the yogurt, cucumber, lemon juice and olive oil in a small bowl. Season with salt and pepper to taste.
- Spread the hummus in the bottom of a 2-quart bowl or small trifle dish. Top with the chopped olives. Add the chopped grilled vegetables, then the tzatziki. Top with the cooked bulgur, then the tomato mixture. Crumble the feta in an even layer over the top. Scoop out the dip with a big spoon and serve with the pita chips.
5 LAYER MEXICAN DIP
This is one of my favorite recipes. Great for football games, tailgates, or any party. Very EASY to make!
Provided by JENHAGGERTY
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes
Time 53m
Yield 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 421.3 calories, Carbohydrate 19.4 g, Cholesterol 69.5 mg, Fat 32.4 g, Fiber 6.5 g, Protein 16.1 g, SaturatedFat 16.8 g, Sodium 459.3 mg, Sugar 1.7 g
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.
FIVE LAYER MEXICAN DIP
Provided by Ellie Krieger
Categories appetizer
Time 23m
Yield 12 servings, serving size 1/2 cup
Number Of Ingredients 16
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.
5-LAYER MEXICAN DIP OR NACHOS SUPREME
This is a spectacular layered dip to serve out of a glass trifle dish or casserole. Goes together in minutes, and can be made ahead. It's great served either hot or at room temperature with warm tortilla chips (we like it with Tortilla Scoops) and an ice cold beer or margarita. Optional: Add strips of grilled carne asada or pollo asada and layer in a dish for a killer nachos supreme! Tip: I use recipe #117797 for the seasoning.
Provided by BecR2400
Categories Mexican
Time 25m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- In a 13 x 9-inch glass serving dish, spread the refried beans.
- Mix together the sour cream, mayonnaise and seasoning mix. Spread this on top of the beans.
- Put on a layer of the chopped green chiles (both cans). Note: You may substitute 8 ounces of chunky salsa for the chopped green chiles.
- Mix together the diced avocados, lemon juice, salt and garlic powder. Spread this on top of the green chiles.
- Mix together the shredded cheese, green onions, chopped tomatoes and chopped olives. Sprinkle this on top. Garnish with chopped fresh cilantro.
- May be served right away, or cover and chill for up to 24 hours. -OR-, to serve hot:, bake at 350 degrees F until hot and bubbly, about 15 minutes.
- Serve with warm tortilla chips (we like Tortilla Scoops).
- TO MAKE NACHOS SUPREME:.
- Layer dip with tortilla chips and sliced carne asada steak, pollo asada, seasoned ground beef, or shredded chicken; top with extra shredded cheese and diced green chiles. Bake or microwave briefly until heated through and the cheese has melted. Enjoy!
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- In a small bowl, combine beans, cream cheese (if desired) and taco seasoning. I like to microwave the cream cheese for about 20 seconds beforehand, to make sure it’s smooth and creamy.
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