Eight Layer Spread Recipes

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!

8 LAYER DIP

Steps:

• Mix together cream cheese, sour cream, mayo, Worcestershire sauce and garlic salt.
• Spoon onto serving platter, about 1 inch thick.
• Mix together avocado, lemon juice, Tabasco and garlic salt.
• Spread over cream cheese.
• Sprinkle over baby shrimps, pour salsa all over this.
• Spread a layer of each remaining ingredient in order listed.
• Refrigerate for about an hour, then remove about half an hour before serving.
• Serve with thick corn chips and knives to spread.

EIGHT-LAYER CASSEROLE

Steps:

• Cook noodles according to package directions., Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Add the tomato sauce, onion, sugar and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. In a small bowl, combine the cream cheese, sour cream and milk., Place half of the noodles in a greased 13x9-in. baking dish; top with 3 cups meat mixture. Layer with cream cheese mixture, spinach, and remaining meat mixture and noodles. Sprinkle with cheeses (dish will be full)., Bake, uncovered, at 350° for 40-45 minutes or until bubbly. Let stand for 10 minutes before serving. If desired, top with minced fresh parsley.

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.