Most Favorite Mexican Pig Out Dip Recipes

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

Ingredients

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

FANTASTIC MEXICAN DIP

Fantastic Mexican Dip image

This recipe was given to me by my sister-in-law and always goes fast! Cream cheese at the base of the dip makes it extra thick and scoopable. Seasoned beef and vegetables make it extra filling and tasty! You may want to prepare two batches. Serve with tortilla chips and enjoy.

Provided by BUMBLEBEE6

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

Time 30m

Yield 64

Number Of Ingredients 10

Ingredients

2 pounds lean ground beef
1 (16 ounce) jar taco sauce
1 (16 ounce) container sour cream
1 (8 ounce) package cream cheese, softened
1 (1 ounce) package taco seasoning mix
1 (16 ounce) package shredded Cheddar cheese
1 cup shredded lettuce
1 tomato, cubed
2 green onions, sliced
1 (2 ounce) can sliced black olives, drained

Steps:

Crumble ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, mix in the taco sauce and set aside.
In a large bowl, mix the sour cream, cream cheese and taco seasoning mix. Spread the mixture into a medium serving dish.
Layer the sour cream mixture with beef mixture, Cheddar cheese and lettuce. Top with tomato, green onions and black olives.

Nutrition Facts : Calories 98.6 calories, Carbohydrate 1.5 g, Cholesterol 25 mg, Fat 8.1 g, Fiber 0.1 g, Protein 4.8 g, SaturatedFat 4.4 g, Sodium 150.7 mg, Sugar 0.2 g

THE PIG DIP

The Pig Dip image

Provided by Food Network

Categories main-dish

Time 2h25m

Yield 1 sandwich; 1 gallon jus; 8 cups marmalade

Number Of Ingredients 23

Ingredients

5 pounds pork butt
1 pound bacon
1 gallon chopped celery, onions and carrots
1 cup sliced shallots
8 cups white wine
2 gallons veal stock
1/2 ounce fresh thyme
1 tablespoon whole black peppercorns
3 bay leaves
1/2 cup olive oil
8 yellow onions, julienned
5 bulbs Italian fennel, julienned
2 tablespoons salt
1 cup sugar
1 cup zinfandel vinegar
1 tablespoon freshly ground black pepper
2 ounces melted, emulsified butter
1/2 baguette, halved open
3 ounces sliced pork
2 ounces bacon
2 ounces prosciutto
1 1/2 ounces Comte cheese
1/2 tablespoon Dijon mustard

Steps:

For the pork jus: Heat a large pot over medium heat and add the pork and bacon. Cook slowly until very caramelized and then remove from the pot. Add the chopped vegetables and shallots and cook in the remaining fat until caramelized. Pour in the wine to deglaze, scraping up bits at the bottom, and cook for 2 to 3 minutes. Add stock, thyme, peppercorns and bay leaves and simmer for 10 minutes. Strain through a fine-mesh sieve, and then return to the pot and cook until reduced by half. Reserve 1 cup for the dip, and reserve the rest for another use.
For the marmalade: Heat the olive oil in a large pot over medium heat. Add the onions, fennel and salt and cook until dark brown. Stir in the sugar and cook until caramelized and spreadable. Add the vinegar to deglaze, scraping up bits stuck to the bottom and cook down until the vinegar is no longer astringent. Stir in the pepper, and then spread onto a baking sheet to let cool.
For the dip: Preheat the oven to 350 degrees F. Slather the butter on the baguette and toast. Place the pork and bacon on a baking sheet, top with the Comte and warm in the oven. Smear the bottom bun with fennel-onion marmalade and the top bun with the Dijon mustard. Place the sliced pork and bacon on the bottom bun and top with the prosciutto. Cut in half and serve with pork jus. Use remaining onion fennel marmalade for other recipes.

BEST EVER LAYERED MEXICAN DIP

Best Ever Layered Mexican Dip image

Make and share this Best Ever Layered Mexican Dip recipe from Food.com.

Provided by JLBurnell

Categories < 30 Mins

Time 20m

Yield 32 serving(s)

Number Of Ingredients 7

Ingredients

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 tomatoes, 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 53.4, Fat 4.7, SaturatedFat 3, Cholesterol 12.4, Sodium 50.1, Carbohydrate 0.8, Fiber 0.1, Sugar 0.2, Protein 2.2