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Mexican five-layer dip recipe

Mexican five-layer dip recipe


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This delicious dip is quick and easy to make. Serve with tortilla chips.

4 people made this

IngredientsServes: 12

  • 3-4 ripe avocados, mashed
  • 3 tomatoes, diced
  • 60g grated Cheddar cheese
  • 3-4 spring onions, finely sliced
  • 1 (30g) packet taco seasoning mix
  • 500ml soured cream
  • tortilla chips to serve

MethodPrep:20min ›Ready in:20min

  1. Spread avocados over the base of a serving dish.
  2. Mix soured cream and taco seasoning in a bowl and spread over the avocado.
  3. Cover with cheese, tomatoes and spring onions. Serve with tortilla chips.

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Reviews & ratingsAverage global rating:(3)

Reviews in English (2)


Mexican Layer Dip

Begin by throwing the refried beans into a small pan over medium-low heat. Add several dashes of Tabasco sauce and a small can of (undrained) diced green chilies. Stir well. Next, sprinkle a little bit of ground Cumin.

Spread the beans on the bottom of a glass bowl or high-sided dish. Over this sprinkle the sharp cheddar. Next, plop your sour cream. And spread it into a single layer, being careful not to disturb the cheese underneath.

The next layer is the guacamole. Spread it over the sour cream. Follow this with a layer of Monterey Jack Cheese and a nice sprinkling of chopped black olives.

Lastly, place a generous layer of Pico de Gallo. You can also, if you have the gumption for it, sprinkle some diced jalapenos over top.

It&rsquos the exact same Mexican Layer Dip I grew up eating in the eighties, with the exception of these modifications:

1. I don&rsquot crack open a can of refried beans and plop them, cold, right onto the platter.
2. I don&rsquot use that frozen guacamole stuff that stings the tongue from all the citric acid.
3. Instead of a layer of chopped tomatoes, I use homemade pico de gallo.
4. I make a smaller portion of dip than older recipes called for since it falls apart and becomes ugly really quickly.
5. I&rsquom not really all that concerned with making it structurally beautiful.
6. I eat a lot more of it now than I did in the eighties.

Other than that, it&rsquos EXACTLY THE SAME!

Don&rsquot you love that? &ldquoI made Aunt Patty&rsquos Roast Venison with Mushrooms, except I used pearl onions instead of the mushrooms and added in some carrots and celery root. And I used beef, not venison. And I didn&rsquot roast it I braised it. And actually, it was chicken.&rdquo

1 can refried beans. You can use regular, vegetarian, or whatever makes your hiney tingle.

3/4 cup grated sharp cheddar. I like grating it myself&hellipbut you don&rsquot have to.

3/4 cup grated Monterey Jack cheese. And you can use any combination of cheese you&rsquod like: Pepper Jack, Colby-Jack, Mexican Cotija (yum)&hellipanything will do.

Pico de Gallo&mdashthe condiment of the gods. Make your own using my recipe, or just pick up some at a local Mexican restaurant. But just go ahead and make/pick up a slew of it&mdashit&rsquos a Superbowl necessity, and this Layer Dip will need a good cup or so.

Guacamole. I like mine chunky and filled with pico de gallo. But any guacamole will do (except that citric acidy frozen tongue-stinging stuff).

Sour cream. Yum. About a cup or so.

You&rsquoll also need Tabasco (or other hot sauce), Ground Cumin, and canned diced chilies (you&rsquoll actually just need one can.)

And a can of black (ripe) olives. I like to buy them whole, then slice/chop them. For some reason, I think they just taste better.

It&rsquos all psychological, I realize.

Begin by throwing the refried beans into a small pan over medium-low heat. We want to heat up the beans so they sorta lose that just-out-of-the-can quality.

Throw in several dashes of hot sauce.

And a small can (undrained) of chopped green chilies.

Stir the beans really well&hellip

Then sprinkle in a little Cumin. Cumin, to me, says &ldquotaco seasoning&rdquo&mdashit adds that unmistakable Mexican-food flavor to taco meat, chili, or beans.

Lots of folks like to make their layer dip in a clear glass bowl or serving dish. I usually just use this smallish platter, which curves up a little on the sides.

I should mention here that I like making relatively small batches of layer dip. After a few guests dip their chips in, it can start to fall apart and look unappetizing pretty quickly. I&rsquove made huge quantities before, and found that after a little while guests steered away from it as if it had leprosy.

So now, I keep it small. If you have a huge crowd, make two smaller serving dishes rather than one enormous one.


Recipe: Ellie Krieger's Five-Layer Dip for Your Fourth of July Celebration

I hate having to decide between bringing a healthy dish or a tasty dish to parties and  cookouts! That's why I love it when I find fun recipes that cover both bases. Many of them come from Ellie Krieger, my favorite Food Network star. Ellie is a dietitian and a chef, so her food is always the perfect balance of  nutritional value and flavor. One of my go-to  appetizers to make for parties is her Five-Layer Mexican Dip. She puts a healthier spin on the traditional Mexican dip with black beans, avocado, tomatoes and cilantro, which add loads of flavor! Try it out for your Fourth of July celebration- I promise there won't be leftovers

Ellie Krieger's Five-Layer Mexican Dip:

  • 2 teaspoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 (15.5 oz) 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 oz 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 cheese
  • 1 tablespoon finely diced jalapeno pepper, optional
  • 3/4 cup shredded extra-sharp cheddar cheese

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" x 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 per serving: Calories 140 Total Fat 8 g (Sat Fat 2 g, Mono Fat 3 g, Poly Fat 0.7 g) Protein 5g Carb 16 g Fiber 5g Cholesterol 6mg Sodium 245 mg

Comments? Requests? Tweet me @sarahjaneRD or @SELFmagazine or find me on SELF'S Facebook Page! Related Links:
Party-Ready Appetizer Recipes
[Make These Summer Ice Pops](/fooddiet/2011/07/summer-ice-pops-slideshow) 4 Skinny Summer Cocktails


Five Layer Taco Dip

Heat the oil in a large skillet over medium-high heat. Preheat the broiler.

Spray a broiler-proof 9-inch pie plate with nonstick cooking spray. Spread 1 cup of the crushed chips over the bottom of the pie plate.

Brown the beef in the skillet, breaking it up with a fork, until the meat is no longer pink, 5 to 7 minutes. Pour off the drippings and add the taco seasoning. Continue cooking, stirring occasionally, until most of the liquid has evaporated. Transfer the meat to the pie plate, spreading it on top of the chips.

Spread the salsa over the meat and then the sour cream over the salsa. Scatter the avocado cubes over the sour cream. Top with the cheese. Broil 4 inches from the heat until the cheese is melted and bubbling, 3 to 5 minutes, watching carefully to see that the cheese doesn’t burn. Top with the remaining tortilla chips. Serve hot.

In a small bowl, combine the chili powder, onion powder, cumin, garlic powder, paprika, oregano, sugar, and salt. Use immediately, or store in an airtight container at room temperature for up to 6 months.


Mexican Layer Dip

I love how easy this Mexican Layer Dip is to make! It can literally be whipped up in 10 minutes, making it a great affordable dish to enjoy with the family or to bring along to BBQ’s (once we’re allowed out and about again!). It’s a definite crowd-pleaser!

This delicious masterpiece only requires a few ingredients, and is so simple to throw together that even the kids can make it.

Refried beans are not usually my favourite thing, but mixed with some Mexican seasoning it makes a great base for this Mexican Layer Dip.

This is a 5 layer Mexican Dip, however you could easily add a few additional layers of lettuce, capsicum, olives or spring onions if you wanted to make it healthier or stretch it further.

I make this dip in a square casserole dish, but any nice shallow dish would be perfect for this recipe.


This easy Mexican dip is to die for! When I want a cold Mexican appetizer to bring to a party, we love this easy Taco Dip, Guacamole and Homemade Salsa recipe. But when I’m craving a hot dip, this is it!! Perfect for parties, football games or any time you’re entertaining. It’s hot, cheesy, delicious, and loaded with flavor! Grab some chips, add some friends and dig in!

I make this hot dip all the time, it’s perfect to bring to parties and easy to prep ahead and refrigerate until you’re ready to bake and eat!


5 layer mexican bean dip is:

Vegetarian
Gluten-free option (use special gluten-free refried beans)
Delicious
Party Food
Great for Summer/Pool Party/Fourth of July/BBQ
Crowd Pleaser

How to make 5 layer mexican bean dip step by step?

Make the Beans

1. On medium heat, add the beans to a pot.

2. Add a ¼ cup sour cream. You can use this amount from the 24 ounce container you purchased.

3. Add taco seasoning and water.Stir well.

4. Cover and cook for 5 minutes until beans are cooked through.

5. Beans are done.Turn off the stove.

6. Pour the beans into a 9″x13″ glass tray. Spread evenly.

Chop the Veggies

7. Chop the tomatoes.

8. Drain the tomatoes for 10 minutes and in the meantime, chop the remaining veggies.

9. Chop the bell pepper and jalapeno.

10. Chop the scallions. Also chop the black olives (not shown).

11. Combine all the ingredients in a large bowl, including the tomatoes and black olives. (note: olives not shown).

12. Add the fresh cilantro and taco seasoning. Stir.

Assemble

13. Now assemble. Spread all the remaining sour cream over the beans.

14. Top with your favorite red or green sauce. You can even use taco bell’s sauce. You don’t want to use salsa, you need sauce here.

15. Top with most of the veggies reserving some for later.You will probably have some leftover.

16. Top with cheese. Garnish with a sprinkle of taco seasoning and veggies. Serve with nachos.


  • 1 (16-ounce) can refried beans
  • 2 cup sour cream
  • 1 (1/4 ounce) package taco seasoning mix
  • 2 avocados, pitted, peeled and mashed
  • 2 teaspoons lemon juice
  • 3 cloves garlic, minced
  • 2 cups cheddar cheese, shredded
  • 4 green onions, diced
  • 1/4 cup black olives, sliced
  • 1 tomato, diced
  • tortilla chips

Servings 10
Preparation time 10mins
Cooking time 10mins


Five-layer Mexican dip

Whenever you have friends or family over, this healthy snack or lunchtime dish will be a real hit. It’s best made and served as fresh as possible and can be put into take-home packs.

Ingredients

  • 3.5 tortilla wraps
  • 3 tablespoon olive oil
  • 1/2 teaspoon paprika
  • salt and pepper
  • 1 cup onion, finely chopped
  • 2 clove garlic, crushed
  • 2 teaspoon olive oil
  • 450 gram can black beans, drained and rinsed
  • 1 teaspoon jalapeño pepper, finely chopped
  • 4 teaspoon lime juice
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chilli powder
  • 1 tablespoon water
  • 2 cup corn kernels, fresh or frozen
  • 1/4 cup fresh coriander, roughly chopped
  • 1 large ripe avocado
  • 1 cup diced tomato flesh, seeds removed
  • 1 teaspoon diced fresh red chilli, seeds removed
  • 1/4 cup spring onion, finely sliced
  • 1/2 cup grated mature cheddar

Method

Notes

If you're short on time, skip toasting the tortillas. Serve with a bag of corn chips from the supermarket instead.


1/2 cup low-fat sour cream
1/2 cup Guiltless Gourmet salsa= (roasted red pepper orsouthwestern grill)
1 jar Guiltless Gourmet black bean dip - (16 oz)= (spicy or mild)
2 cups shredded lettuce
1/2 cup chopped tomato
1/4 cup shredded sharp Cheddar cheese - (1 oz)
Chopped fresh cilantro and cilantro sprigs, (optional)
1 large bag Guiltless Gourmet baked tortilla, (7 oz)= (yellow, white or blue corn)

1. Mix together sour cream and salsa in small bowl.

2. Spread bean dip in shallow glass bowl. Top with sour cream-salsa mixture, spreading to cover bean dip. (Dip may be prepared to this point cover and refrigerate up to 24 hours.)

3. Just before serving, top with lettuce, tomato and cheese. Garnish with cilantro, if desired. Serve with tortilla chips.

This recipe yields 8 servings. Serving size: 2/3 cup dip and 20 chips.

Exchanges Per Serving: 2 Starch, 1 Fat.

Nutrition Facts: Calories 193 Calories from fat 16% Total Fat 3g Saturated Fat 2g Protein 7g Carbohydrates 31g Cholesterol 8mg Sodium 429mg Dietary Fiber 4g.


Watch the video: Τι να φάω το βράδυ για να έχω χαμηλό ζάχαρο το πρωί? (July 2022).


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