Layeredmexicandip Recipes

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LAYERED MEXICAN DIP



Layered Mexican Dip image

Layered Mexican Dip is an all-time favorite in its simplest form. Cream cheese, salsa, cheese, lettuce & tomatoes - crema, if desired.

Provided by Susie Gall

Categories     dip     Salad

Time 15m

Number Of Ingredients 27

For the Layered Mexican Dip:
Double all ingredients if using a 9x13 inch dish.
1 8- ounce package cream cheese (softened)
1 cup Picante sauce or tomato salsa - save 1/2 cup for topping
½ Iceberg lettuce (chopped into bite-size pieces)
½-1 cup Cheddar Cheese or Mexican Cheese Blend (shredded)
1- cup diced tomatoes
Avocado Crema (if desired - recipe below)
Optional other ingredients:
Black olives
Avocados (diced)
Black beans
Green (sliced or Sweet yellow onion, diced)
Whatever else your little heart desires.
-----------------------------------
For the Avocado Crema:
2 avocados (peeled, pitted)
Juice from ½ lime (approximately 1-tablespoon fresh juice)
2 tablespoons sour cream or plain yogurt
2 tablespoons fresh cilantro leaves (chopped)
Kosher salt
Freshly ground black pepper
2 tablespoons milk (if needed)
Optional Ingredients:
½ teaspoon Sriracha Sauce
½ teaspoon ground cumin
1- teaspoon honey (I prefer unsweetened Crema)

Steps:

  • For the Layered Mexican Dip:
  • Combine softened cream cheese and ½ cup salsa. With a stand mixer, beat on medium-high until well combined and fluffier.
  • Place the cream cheese/salsa mixture in the bottom of a 9x9 glass baking dish or casserole and smooth out the mixture.
  • In this order, layer chopped lettuce, cheese and tomatoes over the cream cheese mixture.
  • Drizzle extra salsa over the top.
  • If desired (as I do) serve Avocado Crema on the side
  • The salad is delicious as is, but if your want to kick it up, add your favorite toppings.
  • ------------------------------
  • For the Avocado Crema:
  • Combine all Avocado Crema ingredients in a food processor or blender.
  • Pulse or mix until the ingredients are well blended and smooth. If needed, add a little milk.

LAYERED MEXICAN DIP



Layered Mexican Dip image

When this was served at an office party, my husband immediately got the recipe so I could fix it at home. Makes a great appetizer when we have friends over to grill but also have used it as a side dish (usually with burgers) and taken it to parties and potluck suppers. You can serve this right after assembling it, or you can make it ahead of time and serve it chilled.

Provided by Marg CaymanDesigns

Categories     Mexican

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 (16 ounce) can refried beans
2 -4 cups shredded cheddar cheese or 2 -4 cups mozzarella cheese
1 (16 ounce) jar salsa
1 cup sour cream
1/2 cup mayonnaise
1 (1 1/4 ounce) package taco seasoning mix
2 medium tomatoes, diced
1 (2 1/2 ounce) can black olives, diced
1 bunch scallion, diced (optional)

Steps:

  • Mix sour cream, mayo and seasoning together; set aside.
  • Mix vegetables together; set aside.
  • Warm beans (fat-free can be used), spread in an approximately 11x7-inch serving/baking dish. (The original recipe said to warm them. It seems to make them easier to spread, but if I'm going to refrigerate the dip before serving it, I don't bother heating the beans.).
  • Layer half the cheese on top. Follow with a layer of salsa, a layer of sour cream mixture and a layer of vegetable. Top with remaining cheese.
  • Serve with corn chips (scoops size) or tortilla chips.

BEST EVER LAYERED MEXICAN DIP



Best Ever Layered Mexican Dip image

This is the quickest, easiest, best tasting Mexican dip ever! It's great to serve at parties. I always make two!

Provided by Noelle C

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 20m

Yield 32

Number Of Ingredients 7

1 (9 ounce) can bean dip
1 (6 ounce) container guacamole
12 ounces sour cream
1 (1 ounce) package taco seasoning mix
1 (8 ounce) package shredded Cheddar cheese
1 jalapeno pepper, seeded and diced
1 tomato, chopped

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.

Nutrition Facts : Calories 70 calories, Carbohydrate 2.8 g, Cholesterol 12 mg, Fat 5.3 g, Fiber 0.5 g, Protein 2.7 g, SaturatedFat 3 g, Sodium 152.7 mg, Sugar 0.3 g

FIVE LAYER MEXICAN DIP



Five Layer Mexican Dip image

Provided by Ellie Krieger

Categories     appetizer

Time 23m

Yield 12 servings, serving size 1/2 cup

Number Of Ingredients 16

2 teaspoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1 (15.5-ounce) can black beans, preferably low-sodium, drained and rinsed
1 tablespoon minced chipotle pepper in adobo
4 tablespoons lime juice
1/4 teaspoon ground cumin
1 tablespoon water
1/2 teaspoon salt
2 cups corn kernels (10-ounce box frozen corn)
1/4 cup chopped cilantro leaves
2 ripe avocados
4 medium tomatoes, seeded and diced (about 2 cups)
1/4 cup thinly sliced scallion
1 tablespoon finely diced jalapeno pepper, optional
3/4 cup shredded extra-sharp Cheddar

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.

MEXICAN LAYERED DIP



Mexican Layered Dip image

A no-bake Tex-Mex dip for chips done in layers in a shallow dish.

Provided by Rusty

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Cold Cheese Dip Recipes

Time 2h10m

Yield 10

Number Of Ingredients 8

1 (16 ounce) can refried beans
1 (1.25 ounce) package taco seasoning mix
1 large tomato, seeded and chopped
1 cup guacamole
1 cup sour cream, room temperature
1 cup shredded sharp Cheddar cheese
½ cup chopped green onions
¼ cup chopped black olives

Steps:

  • Spread refried beans in the bottom of a (1-quart) shallow edged serving dish (you can use a transparent dish if you'd like). Sprinkle the seasoning packet over the beans. Layer the diced tomatoes over the beans, the sour cream over the tomatoes, and the guacamole over the sour cream. Sprinkle the entire layered dip with cheddar cheese, followed by green onion and finishing it off with a layer of black olives. Cover and refrigerate until ready to serve.

Nutrition Facts : Calories 195.2 calories, Carbohydrate 13.4 g, Cholesterol 28.2 mg, Fat 12.8 g, Fiber 3.7 g, Protein 7.3 g, SaturatedFat 6.6 g, Sodium 525.4 mg, Sugar 1.4 g

5-LAYER MEXICAN DIP



5-Layer Mexican Dip image

Will you be able to get all the layers of this 5-Layer Mexican Dip on your tortilla chip? Bring this 5-Layer Mexican Dip to game day or a potluck.

Provided by My Food and Family

Categories     Spices

Time 3h10m

Yield 32 servings, 2 Tbsp. each

Number Of Ingredients 8

1 can (15-1/2 oz.) refried black beans
1 Tbsp. chili powder
1/2 tsp. ground cumin
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup KRAFT Shredded Cheddar Cheese
3 green onions, sliced
1/3 cup sliced black olives
1 tomato, chopped

Steps:

  • Mix beans, chili powder and cumin; spread onto bottom of 9-inch pie plate.
  • Top with layers of remaining ingredients.
  • Refrigerate several hours.

Nutrition Facts : Calories 45, Fat 3 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

MEXICAN LAYER DIP



Mexican Layer Dip image

This adaptable Mexican layer dip is like a magnet to hungry guests at our family get-togethers and casual parties. It's tasty served hot or cold. Just one chip full and you're hooked!-Sheila Frasher, Crown City, Ohio

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 8 cups.

Number Of Ingredients 14

1 pound ground beef
1 medium onion, chopped, divided
1 can (15 ounces) tomato sauce
2 teaspoons sugar
1 teaspoon chili powder
1/8 teaspoon salt
1/8 teaspoon pepper
1 can (16 ounces) refried beans
2 medium tomatoes, seeded and chopped
1 small green pepper, finely chopped
2 cups sour cream
3 cups shredded Mexican cheese blend
Optional: Chopped green onions and chopped tomatoes
Corn chips

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.

Nutrition Facts : Calories 117 calories, Fat 8g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 202mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.

EASY LAYERED MEXICAN DIP



Easy Layered Mexican Dip image

This dish is so easy to prepare and serve. I bring this to all my pot lucks and there is never any left over. I hope you enjoy! Cooking time includes refrigeration time.

Provided by munley.erin

Categories     Lunch/Snacks

Time 50m

Yield 1 dish, 6-12 serving(s)

Number Of Ingredients 9

1 (16 ounce) can refried beans
1 (1 1/4 ounce) package taco seasoning mix
1 cup salsa
1 cup guacamole
1 cup sour cream, room temperature
1 cup shredded sharp cheddar cheese
1 cup shredded lettuce
1/2 cup chopped green onion (optional)
1/4 cup chopped black olives (optional)

Steps:

  • Spread refried beans in the bottom of a (1-quart) shallow serving dish.
  • Combine the Sour Cream and Taco seasoning packet together. Once blended, spread the mixture on top of the refried beans.
  • Spread the salsa on top of the Sour Cream Mixture.
  • Spread the Guacamole on top of the Salsa.
  • Sprinkle the shredded lettuce on top of the Guacamole. This should cover the guacamole completely.
  • Sprinkle the Cheddar cheese on top of the lettuce and add green onions and/or black olives if desired.
  • Refrigerated until chilled and ready to serve.
  • Serve with Tostitos Scoops!

Nutrition Facts : Calories 241.6, Fat 15.3, SaturatedFat 9.3, Cholesterol 42.7, Sodium 624, Carbohydrate 16.5, Fiber 4.8, Sugar 1.7, Protein 10.8

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