Mexican Greek Yogurt 5 Layer Dip Recipes

MEXICAN GREEK YOGURT 5-LAYER DIP

Steps:

• With a large mixer or in a bowl, mash avocado.
• In another large bowl, mix yogurt, chili powder, cumin and oregano.
• Lay out containers and all ingredients that are needed to prepare individual 5 Layer Dip at station.
• First Layer: 1/8 cup refried beans. Second Layer: 1/8 cup avocado. Third layer: 1-ounce Spiced Greek Yogurt mixture. Fourth Layer: 1/4 cup Salsa. Fifth Layer: 0.5 ounces Cheese.
• CCP: Hold cold, below 41 degrees.
• Serve each dip with 1 ounce of tortilla chips.

SEVEN LAYER DIP II

Steps:

• In a medium bowl, mash the avocados. Mix in lime juice, cilantro, salsa, garlic salt and pepper.
• In a small bowl, blend the sour cream and taco seasoning.
• In a 9x13 inch dish or on a large serving platter, spread the refried beans. Top with sour cream mixture. Spread on guacamole. Top with tomatoes, green onions, Mexican-style cheese blend and black olives.

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.

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.