6 LAYER DIP RECIPES

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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

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

GREEK 7 LAYER DIP - SKINNYTASTE



Greek 7 Layer Dip - Skinnytaste image

Hummus, yogurt, red onion, cucumbers, tomatoes, feta and olives are layered to create this delicious Greek inspired dip – grab a chip and serve this at your next party!

Provided by Gina

Categories     Dip

Total Time 20 minutes

Prep Time 20 minutes

Yield 9

Number Of Ingredients 12

8 ounces hummus (store bought or homemade)
1 cup 0% fat Greek yogurt
1 clove garlic (finely minced)
1 tsp chopped fresh dill
Juice of 1/2 lemon
Pinch kosher salt
Freshly ground black pepper
2 tbsp red onion (minced)
1 cup English cucumber (about ½ large, ½-inch dice)
1 cup Roma tomato (seeded, ½-inch dice)
1/4 cup crumbled feta cheese
1/4 cup Kalamata olives (sliced)

Steps:

  • In a small bowl, combine yogurt, garlic, dill, lemon juice, salt and freshly ground pepper. Set aside.
  • In an 8”x8” or 7" x 11"glass dish, layer the hummus, yogurt mixture, red onion, cucumber, tomatoes, feta and olives.
  • Serve with whole grain pita chips or baked corn chips.

Nutrition Facts : ServingSize 1 /4 cup, Calories 93 kcal, CarbohydrateContent 7 g, ProteinContent 5 g, FatContent 5 g, CholesterolContent 6 mg, SodiumContent 202 mg, FiberContent 1.5 g, SugarContent 2 g

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