MEXICAN LAYERED DIP RECIPE | ALLRECIPES
A no-bake Tex-Mex dip for chips done in layers in a shallow dish.
Provided by Rusty
Categories Cold Cheese Dips
Total Time 2 hours 10 minutes
Prep Time 10 minutes
Yield 10 servings
Number Of Ingredients 8
Steps:
- Spread refried beans in the bottom of a (1-quart) shallow edged serving dish (you can use a transparent dish if you'd like). Sprinkle the seasoning packet over the beans. Layer the diced tomatoes over the beans, the sour cream over the tomatoes, and the guacamole over the sour cream. Sprinkle the entire layered dip with cheddar cheese, followed by green onion and finishing it off with a layer of black olives. Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 195.2 calories, CarbohydrateContent 13.4 g, CholesterolContent 28.2 mg, FatContent 12.8 g, FiberContent 3.7 g, ProteinContent 7.3 g, SaturatedFatContent 6.6 g, SodiumContent 525.4 mg, SugarContent 1.4 g
FIVE LAYER MEXICAN DIP RECIPE | ELLIE KRIEGER | FOOD NETWORK
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
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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FIVE LAYER MEXICAN DIP RECIPE | ELLIE KRIEGER | FOOD NETWORK
Reviews 4.8
Total Time 23 minutes
Category appetizer
Cuisine mexican
Calories 140 calorie per serving
- 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.
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