Spicy Mexican Layer Dip Recipes

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.

PHILADELPHIA® 7-LAYER MEXICAN DIP

Steps:

• Mix cream cheese and seasoning mix until blended; spread onto serving plate or bottom of pie plate.
• Top with remaining ingredients.
• Refrigerate several hours or until chilled.

FIVE-LAYER MEXICAN DIP

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.

SPICY MEXICAN LAYER DIP

Steps:

• Layer bottom to top, spreading gently across entire dish in order to maintain individual layers.
• Layer 1: mix refried beans and bean dip, then spread across bottom of dish.
• Layer 2: spread guacamole.
• Layer 3: mix sour cream, mayonaise and taco seasoning, then spread.
• Layer 4: mix cheeses, then sprinkle half.
• Layer 5: pour picante sauce (or salsa).
• Layer 6: sprinkle green onions.
• Layer 7: sprinkle remaining cheese across top.
• Cover and place in refrigerator until ready to serve.

9-LAYER MEXICAN DIP

Steps:

• In large mixing bowl, combine refried beans and salsa. Consistency should be that of cake frosting--spreadable but not thick. Adjust amount of salsa accordingly.
• Spread bean and salsa mixture onto serving platter. (I use the back of a metal serving spoon.).
• Layer remaining ingredients.
• Serve with Baked Tostitos Scoops Tortilla Chips.
• NOTES: Also great as a meal. Even my green-veggie-phobic children devour this dish! This recipe is moderately spicy. Change the heat of the salsa to adjust. You could also top with jalapenos or other hot peppers to add more heat. I sometimes use different greens (prepackaged salad mixes) instead of iceberg lettuce and use different cheeses (pepperjack kicks it up a few notches!).