Individual 5 Layer Nacho Dip Cups Recipes

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.

5-LAYER MEXICAN DIP OR NACHOS SUPREME

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!

HEALTHIER (YES ITS TRUE!!!), BEST EVER, LAYERED NACHO DIP

Steps:

• First Layer (Bottom): Place beans, 1 cup sour cream and 2tbsp of the taco seasoning in the bowl of a mini food processor and puree until smooth. Spread evenly over bottom of 8 x 11 x 2-inch glass baking dish. Cover and refrigerate with plastic wrap while you make second layer.
• Second Layer: Place peas and green chiles (with their liquid) in the bowl of a mini food processor and puree until completely smooth. Set aside.
• Peel and pit avocados and place pieces in a large bowl. Toss with lime juice and garlic. Mash well using a potato masher. Add pureed peas, minced onions, 1 tbsp of the fresh chopped cilantro, the remaining tbsp of taco seasoning, salt/pepper and mix well. Spread evenly over bean layer. Cover and refrigerate while you make third layer.
• Third Layer: In a medium bowl, stir together 1 cup sour cream and cream cheese until well blended. Spread cream cheese mixture evenly over guacamole.
• Fourth Layer: Spread salsa over cream cheese layer.
• Fifth Layer: (Cheesy Decorations) Sprinkle grated cheddar evenly over salsa. Top with chopped lettuce, followed by red pepper, green onions and black olives (if using). Cover with plastic wrap and refrigerate for 1 to 2 hours before serving. Serve with multigrain or baked nacho chips.