Layered Pico De Gallo Dip Recipes

LAYERED PICO DE GALLO DIP

Layered Pico de Gallo Dip image

Pico de gallo, so delicious on its own, gets dressed up with cream cheese and chopped avocados in this party-perfect layered dip.

Provided by My Food and Family

Categories Home

Time 20m

Yield 16 servings, 2 Tbsp. each

Number Of Ingredients 5

Ingredients

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
1-1/2 cups pico de gallo, drained
2 radishes, sliced
1 small avocado, chopped

Steps:

Heat oven to 350ºF.
Spread cream cheese onto bottom of 9-inch pie plate; top with shredded cheese.
Bake 10 min. or until dip is heated through and shredded cheese is melted.
Top with remaining ingredients.

Nutrition Facts : Calories 90, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 200 mg, Carbohydrate 1 g, Fiber 1 g, Sugar 1 g, Protein 2 g

LAYERED DIP

Layered Dip image

[DRAFT]

Provided by Food Network

Categories appetizer

Number Of Ingredients 12

Ingredients

12 Chinet® Cut Crystal® Cups
2 cups guacamole, homemade or store-bought
1 (8 ounces) container light sour cream
2 cups of black bean corn salsa
1 cup pico de gallo
2 cups refried beans
1 cup shredded cheddar cheese
1 cup shredded Monterey jack cheese
2-3 roma tomatoes, diced
1/2 bunch green onions, sliced
1/2 cup sliced black olives
Tortilla chips

Steps:

Put a creative spin on your party snacks with this layered dip. In a plastic cup, begin layering the dip (beans, sour cream, guacamole, pico de gallo, corn salsa, cheese, green onions, tomatoes & olives, top with tortilla chip). Repeat for remaining cups, and serve immediately. Tip: You can make these dips ahead of time and keep them in the refrigerator until you're ready to eat them. We recommend not adding chips to the dips until you are ready to serve.

SEVEN LAYER SPIDER DIP RECIPE BY TASTY

Seven Layer Spider Dip Recipe by Tasty image

Here's what you need: dried pinto beans, olive oil, garlic, paprika, taco seasoning, salt, sour cream, medium ripe avocados, medium lime, shredded mexican cheese blend, medium tomato, black olive, scallions

Provided by Chaitra Kishore

Yield 8 servings

Number Of Ingredients 13

Ingredients

2 cups dried pinto beans
1 tablespoon olive oil,
2 cloves garlic, minced or crushed
½ teaspoon paprika
1 tablespoon taco seasoning
salt, to taste
½ cup sour cream, 2 tbsp sour cream (for the spider web)
2 medium ripe avocados
1 medium lime, (use half for avocado & half for the pico de gallo)
¼ cup shredded mexican cheese blend
½ medium tomato, 1/4 medium red onion, both finely-diced
1 handful black olive, sliced into thin circles, olive spider or plastic spider
1 handful scallions, (sliced into thin circles) or cilantro (finely chopped)

Steps:

Set up a clear, round corningware dish (i.e. a Pyrex baking dish).
For your first layer of beans, cook 2 cups (340 G) dry pinto beans in an Instant Pot or Pressure Cooker. Let cool. Transfer to a blender. Add a bit of water and blend to a smooth paste (about 1 cup). Alternatively, you can use an 8 oz can of refried beans.
Heat 1 tbsp oil in a sauté pan on medium heat and add garlic. Sauté till aromatic.
Add bean paste and sprinkle in paprika, taco seasoning, and salt to taste. Mix well. Let the beans cook for a few minutes and then take off flame. Spread this paste on the bottom of the bean dip, creating an even layer.
Then, layer sour cream on top evenly. On top of this, layer the avocados, mashed fully and mixed with the juice of half of a medium-sized lime. (Note: Alternatively, you could use 1 cup store bought guacamole.)
Then, sprinkle shredded Mexican cheese along the outer layer of the dip to form a ring on top of the avocado.
Add your finely-diced tomatoes and red onion pieces to a small bowl. Squeeze in the juice of half a medium sized lime. Mix well. (Note: Instead of pico de gallo, you could use 2 tbsp of store bought salsa.) Spread the pico de gallo (or salsa) on top of the cheese ring.
Sprinkle thinly sliced black olives and thinly sliced green scallions on top.
To make the spider web: add 2 tbsp of sour cream to a small squirt bottle, thinning out with a little water if needed.. Squeeze out the sour cream and draw a spider web on top of the avocado.
Top with a friendly olive spider or plastic spider and serve alongside tortilla chips.

Nutrition Facts : Calories 312 calories, Carbohydrate 39 grams, Fat 12 grams, Fiber 11 grams, Protein 14 grams, Sugar 2 grams

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