5 Layer Bean Dip Recipes

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.

5 LAYER DIP

Steps:

• Pre heat the oven at 400 degrees.
• Take a 9 inch pie plate and spread the cream cheese on the bottom.
• Next spread the refied beans on top of the cream cheese.
• Spread the salsa on top of the refried beans.
• Sprinkle the shredded cheese on top of the salsa.
• Finally sprinkle the black olives on top of the shredded cheese.
• Bake in the pre heated oven for 15 minutes or until cheese is melted and bubbly.

7 LAYER BEAN DIP

Steps:

• Mix avocados, lemon juice, salt, and pepper.
• Mix mayonnaise, sour cream, and taco seasoning mix.
• Layer ingredients as follows.
• Bottom layer: Bean Dip.
• Second layer: Avocado mixture.
• Third layer: Sour cream mixture.
• Fourth layer: Tomatoes.
• Fifth layer: Onions.
• Sixth layer: Olives.
• Seventh layer: Cheese (I like to use Colby Jack cheese).
• Top with extra sour cream/olives/salsa, etc. if desired.
• Serve with tortilla chips.
• **This seems to be a little bit better if you can chill it for a few hours or over night to let the flavors intensify**.

5 LAYER BEAN DIP

Steps:

• 1. in glass baking dish spread bean dip as bottom layer. spread guacamole (or avacado dip) as second layer. spread sour cream as third layer.
• 2. mix taco seasoning with shredded cheese and put on top of sour cream as fourth layer.
• 3. dice tomato then sprinkle over top of cheese as fifth layer. serve chilled with big bowl of tortilla chips of your choice

5 LAYER BEAN DIP

Steps:

• Heat butter/ghee in a small saucepan pan over medium heat.
• Add garlic and cook until fragrant, just a minute or so, then stir in beans, chipotle peppers, ground cumin, then lightly season with sea salt and pepper.
• Cook stirring frequently, for about 4 minutes, mashing everything together just a bit with a wooden spoon as it cooks.
• Remove from heat, taste test then adjust seasonings if desired.
• Meanwhile, in a small bowl, combine greek yogurt and chopped jalapeños, then add a tiny pinch of sea salt and pepper.
• Stir well to combine.
• Layer the beans in a glass see-through bowl or dish, then add the following layers: shredded cheese, chopped tomato, crumbled bacon and yogurt jalapeño mixture.
• Sprinkle with green onions and fresh chopped parsley.
• I sprinkled a few more bits of crumbled bacon as garnish to the top as well.
• Serve immediately, or refrigerate for up to 2 hours, then enjoy!

5-LAYER DIP WREATH RECIPE BY TASTY

Steps:

• Place a glass upside down in the center of a springform pan.
• Spread out desired amount of beans.
• Spread out desired amount of cheese.
• Spread out desired amount of pico de gallo.
• Spread out desired amount of sour cream.
• Spread out desired amount of guacamole.
• Drizzle on lime juice, and sprinkle on chopped cilantro.
• Place 3 cherry tomato halves in a cluster to look like holly berries and freeze for 15 minutes.
• Remove springform pan and glass carefully. Serve with tortilla chips!
• Enjoy!

5 LAYER BEAN DIP

Steps:

• Add rows of ingredients to a holiday shaped pan such as a Christmas tree pan. Begin your rows with refried beans, add a row of sour cream, followed by a row of RO*TEL Original Diced Tomatoes and Green Chilies, guacamole, and finally a row of cheese. Repeat rows until you fill the tray.

BEEF AND BEAN 5-LAYER DIP

Steps:

• Preheat oven to 350°F.
• Heat oil in a pan over medium-high heat; add ground beef and brown, about 5 minutes. Drain excess fat and add taco sauce. Simmer 2 minutes, remove from heat and set aside to cool.
• Prepare a 15 x 10 x 2-inch baking dish by spreading the refried beans on the bottom in one consistent layer. Continue to layer with black beans, green chilies and reserved beef.
• Cover with foil and bake 30 minutes to heat all layers. Remove from oven, top with shredded cheese, allowing cheese to melt slightly.
• Using a spoon, dollop sour cream evenly on surface of cheese and gently smooth it across the top. Top with salsa and serve with chips.

5 LAYER MEXICAN DIP

Steps:

• Heat refried beans in a microwave-safe bowl in a microwave oven until hot, stirring frequently, about 3 minutes. Spread beans onto the bottom of a serving platter; refrigerate until the beans are cooled completely, about 10 minutes.
• Spread guacamole in a layer atop the beans. Spread sour cream atop the guacamole. Sprinkle cheese over the sour cream; top with tomatoes.
• Cover platter with plastic wrap and refrigerate until cold, about 30 minutes.

FIVE LAYER MEXICAN DIP

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.