5-LAYER MEXICAN DIP
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
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
FIVE LAYER MEXICAN DIP
Provided by Ellie Krieger
Categories appetizer
Time 23m
Yield 12 servings, serving size 1/2 cup
Number Of Ingredients 16
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
This is one of my favorite recipes. Great for football games, tailgates, or any party. Very EASY to make!
Provided by JENHAGGERTY
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes
Time 53m
Yield 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 421.3 calories, Carbohydrate 19.4 g, Cholesterol 69.5 mg, Fat 32.4 g, Fiber 6.5 g, Protein 16.1 g, SaturatedFat 16.8 g, Sodium 459.3 mg, Sugar 1.7 g
5-LAYER MEXICAN DIP
I found this recipe on BackoftheBox.com and thought this would be nice for a Cinco De Mayo celebration. It is listed under appetizers but I would even eat this for a quick lunch. Kraft Foods created this recipe.
Provided by lauralie41
Categories Black Beans
Time 3h20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- In small bowl, mix beans, chili powder, and cumin. Spread this on the bottom of a 9-inch pie plate.
- Layer remaining ingredients on top of bean mixture. Cover and refrigerate until well chilled. Serve with your favorite tortilla chips.
SCRUMPTIOUS 5-LAYER MEXICAN DIP
Spiced black beans are layered with sour cream, Cheddar cheese, green onions, black olives and chopped tomato for this delicious, crowd-pleasing 5-layer dip. Serve with tortilla chips.
Provided by Allrecipes Member
Time 3h10m
Yield 32
Number Of Ingredients 8
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 44.9 calories, Carbohydrate 2.8 g, Cholesterol 8.5 mg, Fat 3.1 g, Fiber 0.9 g, Protein 1.9 g, SaturatedFat 1.6 g, Sodium 79.1 mg, Sugar 0.4 g
FIVE-LAYER MEXICAN DIP
Each layer of this Southwestern dip is loaded with color and flavor.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 20m
Yield 20
Number Of Ingredients 7
Steps:
- In medium bowl, mix refried beans and salsa. On 12- or 13-inch serving plate or pizza pan, spread bean mixture in thin layer.
- Spread sour cream over bean mixture, leaving about 1-inch border of beans around edge. Spread guacamole over sour cream, leaving border of sour cream showing.
- Sprinkle cheese over guacamole. Sprinkle onions over cheese. Serve immediately, or cover and refrigerate until serving. Serve with tortilla chips.
Nutrition Facts : Calories 150, Carbohydrate 13 g, Cholesterol 20 mg, Fat 2, Fiber 2 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 1 g, TransFat 0 g
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