5 LAYER DIP RECIPES

Name: 5 Layer Cream Cheese Chili Dip
Prep time: 5 min
Cook time: 20 min
Ingredients: 1 package(s) cream cheese softened, 8 oz; 1 can(s) chili with out beans, 15 oz.; 1 package(s) cheese, shredded (I like Colby jack), 8 oz; 1 bunch(es) green onions, chopped; 1 can(s) diced green chilies, 4 oz; 1 can(s) diced jalapenos (optional), 4 oz; 1 package(s) corn tortilla chips

5 LAYER CREAM CHEESE CHILI DIP | JUST A PINCH RECIPES

5 Layer Cream Cheese Chili Dip | Just A Pinch Recipes image

There are so many layers of flavor in this chili cheese dip. All the flavors meld together as you scoop it out. Cream cheese mixed with chili and cheese is always a winner. Adding chiles and jalapenos are bombs of flavor in the dip. Jalapenos add a small kick of spice. Not only are the green onions a nice garnish, but they also add a little freshness to the dip. There should be a warning label on this because it's addictive.

Provided by Samantha Orso @Samantha_Orso

Categories Cheese Appetizers

Prep Time 5 minutes

Cook Time 20 minutes

Number Of Ingredients 7

Ingredients

1 package(s) cream cheese softened, 8 oz
1 can(s) chili with out beans, 15 oz.
1 package(s) cheese, shredded (I like Colby jack), 8 oz
1 bunch(es) green onions, chopped
1 can(s) diced green chilies, 4 oz
1 can(s) diced jalapenos (optional), 4 oz
1 package(s) corn tortilla chips

Steps:

Preheat oven to 375 degrees. In a 2 qt baking dish place softened cream cheese and spread over bottom of the pan evenly.
Once cream cheese is spread out, layer green chilies and if using jalapenos spread evenly over cream cheese.
For the third layer, spread chili over peppers and cream cheese evenly.
For the fourth layer, evenly spread your shredded cheese. Finally for the fifth layer, top with green onions.
Once layers are assembled place dip in the oven and bake for 20 minutes.
Let cool for about five minutes {unless you want it hot and gooey). Serve with tortilla chips and enjoy.

FIVE LAYER MEXICAN DIP RECIPE | ELLIE KRIEGER | FOOD NETWORK

Five Layer Mexican Dip Recipe | Ellie Krieger | Food Network image

Provided by Ellie Krieger

Categories appetizer

Total Time 23 minutes

Prep Time 15 minutes

Cook Time 8 minutes

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.

Nutrition Facts : Calories 140 calorie, FatContent 8 grams, SaturatedFatContent 2 grams, CholesterolContent 6 milligrams, SodiumContent 245 milligrams, CarbohydrateContent 15 grams, FiberContent 5 grams, ProteinContent 5 grams

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