Quick5layermexicandip Recipes

FIVE LAYER MEXICAN DIP

Five Layer Mexican Dip image

Provided by Ellie Krieger

Time 23m

Yield 12 servings, serving size 1/2 cup

Number Of Ingredients 16

Ingredients

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.

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

Ingredients

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

5-LAYER MEXICAN DIP

5-Layer Mexican Dip image

On a base of spicy refried black beans, layer BREAKSTONE'S Sour Cream, shredded cheese, sliced green onions, black olives and chopped tomato for a quick and tasty crowd-pleasing dip.

Provided by Allrecipes Member

Time 3h10m

Yield 32

Number Of Ingredients 8

Ingredients

1 (15.5 ounce) can refried beans
1 tablespoon chili powder
½ teaspoon ground cumin
1 cup BREAKSTONE'S Sour Cream
1 cup KRAFT Shredded Cheddar Cheese
3 medium (4-1/8" long)s green onions, sliced
⅓ 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 or until chilled. Serve with tortilla chips.

Nutrition Facts : Calories 45.8 calories, Carbohydrate 3 g, Cholesterol 9.3 mg, Fat 2.8 g, Fiber 0.9 g, Protein 1.9 g, SaturatedFat 1.7 g, Sodium 83.3 mg, Sugar 0.4 g

QUICK 5 LAYER MEXICAN DIP

Quick 5 Layer Mexican Dip image

Make and share this Quick 5 Layer Mexican Dip recipe from Food.com.

Provided by Jess N

Categories Black Beans

Time 3h10m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

1 (15 1/2 ounce) can refried beans or 1 (15 1/2 ounce) can black beans
1 tablespoon chili powder or 1 tablespoon taco seasoning
1/2 teaspoon ground cumin
1 cup sour cream
1 cup shredded cheddar cheese
1 tomatoes, chopped
1/3 cup sliced green onion
sliced pitted black olives (optional)

Steps:

Mix beans, chili powder and cumin in bowl.
Spread bean mix onto bottom of 9-inch pie plate.
Top with other ingredients; cover.
Refrigerate several hours or until well chilled.
Serve with chips.

Nutrition Facts : Calories 118.4, Fat 7.8, SaturatedFat 4.7, Cholesterol 21.2, Sodium 185.6, Carbohydrate 7.6, Fiber 2.4, Sugar 0.6, Protein 5.2

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