8layerfiestadip Recipes

30 EASY DIPS FOR YOUR NEXT PARTY

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious dip in 30 minutes or less!

EIGHT-LAYER DIP

Steps:

• For the refried beans, in a medium skillet over medium heat, add the chopped bacon and render until crisp, 7 to 9 minutes. Remove the bacon to a paper towel-lined plate with a slotted spoon and reserve. Discard all but 2 tablespoons of bacon grease from the skillet.
• Return the skillet to medium heat and add the beans, green chiles, cumin and hot sauce to taste. Cook, stirring frequently, until heated through, 2 to 3 minutes. Remove from the heat, taste and add more cumin or hot sauce if desired. Reserve.
• For the pico de gallo, in a medium bowl, mix together the cilantro, tomatoes, jalapeno, onion, 2 tablespoons of the lime juice and a pinch of salt. Taste, adjust the seasoning and reserve.
• For the guacamole, scoop the avocado into a medium bowl. Add a pinch of salt, the remaining lime juice, 1/4 cup of the pico de gallo and 2 tablespoons of the juices from the bottom of the bowl. Mix together, taste and adjust the seasoning.
• In a glass dish, begin layering in the following order: refried beans, Cheddar cheese, sour cream, guacamole, black olives, cotija, bacon and pico de gallo to finish. Enjoy.

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**.

8 LAYER FIESTA DIP

Steps:

• Spread unheated beans in the bottom of a 9x11 size glass dish or glass baking pan.
• Pour enchilada sauce evenly over the beans.
• Spoon on guacamole and spread evenly.
• In a separate dish, mix together the taco seasoning and the sour cream until well blended.
• Spoon this sour cream mixture over the guacamole and spread around evenly.
• Sprinkle cheese on top of these layers until you have a complete "layer" of cheese.
• Drain the cans of black olives and sprinkle them evenly on top of the cheese.
• Do the same with the green onions, and then finally with the diced tomatoes.
• Cover tightly and chill in refrigerator for about 2 hours.
• Now, invite a few friends over, set it on the table with some tortilla chips, and watch it disappear!
• This dish will keep for about a week if tightly covered in the refrigerator.
• Combine a few spoonfuls of this dip with taco meat and place in tortillas or taco shells for an amazing ready to eat meal!

LAYERED FIESTA DIP

Steps:

• In a bowl, combine beans and chilies. Spread onto a 12-in. round serving platter. Combine the sour cream and taco seasoning; spoon and spread evenly over the bean mixture. Set aside. , In a food processor or blender, combine the peas, onion, lime juice, chili powder, garlic and hot pepper sauce; cover and process until smooth. Spread evenly over sour cream layer. Sprinkle with cheeses, tomatoes and green onions. Serve with chips.

8 LAYER BEAN DIP

Steps:

• Cook meat with seasoning in a skillet.
• Layer all ingredients.

7-LAYER FIESTA DIP

Steps:

• Spread refried beans in shallow serving dish.
• Mix sour cream and Taco Seasoning Mix in small bowl until well blended. Spread over refried beans.
• Top with layers of cheese, guacamole, tomatoes, onions and olives. Serve 7-layer dip with tortilla chips.

7-LAYER FIESTA PARTY DIP

Steps:

• In a bowl mix together the refried beans, half of the package of taco seasoning, the salsa, and 3 tablespoons of the sour cream.
• (Reason for adding salsa/sourcream: layered dips can be too thick for dipping if you don't add something to thin them down a bit - the salsa and sour cream add both flavor and the thinning aspect, so you don't want to skip them. Also, you can add cayenne and/or ancho powder to taste. I usually add ancho because I love the smokey flavor.).
• Spread the mixture into a large rectangular glass lasagna dish.
• (If you used two cans of beans and not all of the dip will fit in the dish, spread the remaining on a dinner plate and you can make your *own* dip to keep at home while you take the rest to the party!).
• In a separate bowl mix the rest of the sour cream with the remaining taco seasoning.
• Spread the sour cream mixture on top of the refried beans.
• Taking your guacamole, spread it carefully on top of the sour cream mixture. Take care not to mix the two together. (Some people swap these layers around - it's up to you -- I just prefer the guac on top.).
• Toss the two types of grated cheese together, then spread them on top of the guacamole.
• Sprinkle with the tomatoes, olives, and green onions. Chill in refrigerator for at least an hour before serving.
• You can make this recipe a day ahead and let it sit in the fridge overnight - let it come to room temperature before serving with round, restaurant-style tortilla chips. (The reason to serve it at room temp is so that when you attempt to dip your chips in they don't break!) Some folks like to serve this hot instead of cold: bake at 350 degrees F for 30 minutes, if you'd like to do that.
• Notes: The above is my basic recipe. When I make it these days, I usually fiddle with it a bit, by: using 1 can of black bean refried beans instead of regular, adding ancho powder into the beans and sour cream, and adding a small can of chopped mild green chiles into the refried beans. When I'm lucky enough to bring home any of this from a party as leftovers, I fill flour tortillas with the dip and fry them up as burritos. They're wonderful both warm and cold, and taste great for lunch!