Five Layer Party Dip Recipes

BEST EVER LAYERED MEXICAN DIP

Steps:

• In a clear pie pan, or similar dish, spread a layer of bean dip. Top the bean dip with a layer of guacamole. Allow the layers to thicken in the refrigerator for approximately 20 minutes.
• In a mixing bowl, while the bean dip and guacamole chill, combine the sour cream and taco seasoning. When the chilled mixture is sufficiently thickened, spread a layer of the sour cream mixture over the layer of guacamole. Top the sour cream layer with the grated cheese. Garnish the layers with the jalapenos and tomatoes.

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.

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.

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!

ITALIAN 5 LAYER DIP

Steps:

• Layer the hummus in the bottom of a bowl or small casserole dish.
• Layer the basil pesto on top.
• Combine the ricotta cheese & fresh basil, then layer on top of the pesto.
• Top the dip off with the tomato bruschetta and parmesan cheese.
• Serve the dip with chips, crackers or vegetables for dipping.

5-LAYER TACO DIP

Steps:

• Heat oil in large skillet set over medium heat. Cook refried beans, 1 Tbsp Roasted Chicken Base and cumin for 5 to 8 minutes or until heated through; let cool completely.
• Spread refried bean mixture into bottom of 8-inch glass pie dish; layer cream cheese mixture and salsa over top. Sprinkle with bell peppers; top with cheese.
• In small bowl combine cream cheese and sour cream. Garnish with green onions. Serve with tortilla chips.

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.

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.

INDIVIDUAL 5-LAYER NACHO DIP CUPS RECIPE

Steps:

• Make sour cream mixture by combining sour cream, softened cream cheese, and chili powder (optional). Mix well, then refrigerate for 20 minutes.
• In the meantime, warm up refried beans for 5-10 minutes in a pot on medium-low heat, until they are easily spreadable. Remove from heat, mix in taco seasoning, and set aside.
• Prepare all toppings - grade cheese, dice avocado, dice tomatoes, etc.
• Prepare layered nacho dip in clear plastic cups or small serving dishes. Layer one by one the refried beans, sour cream mixture, cheese, Salsa/Pico do gallo/Tomatoes, avocado
• Add in tortilla chips if you would like, and customize any way you want to!
• Serve chilled and Enjoy!

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 MEZZE DIP RECIPE

Steps:

• For The Tzatziki: Using a micro-plane, grate the garlic clove and mix in a medium bowl with the yogurt, 1 tablespoon of lemon juice, and olive oil, and 2 tablespoons of the dill and mint chill until ready to assemble.
• Make The Tabbouleh: Meanwhile, place the bulgur in a medium bowl and pour over boiled water. Cover with saran wrap and rest for 15 minutes. Then strain the bulgur and rinse. Put back in the bowl and add tomato, cucumber, parsley, and remaining lemon juice, olive oil, and mint. Mix, taste, and add salt and pepper as needed.
• Make The Garnish: Wash and trim stems and roots off radishes. Quarter them in thinly slice radishes. In a small bowl, mix the radishes and pomegranate arils and set them aside.
• Assemble: In a large 2-quart dish or some small cups (clear if possible to see all the layers) first spread the carrot harissa hummus and smooth out to edges. Then top with tabbouleh, muhammara, tzatziki, and then finish with the radishes and pomegranates. Chill for an hour and then serve with pita chips.

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.