No Avocado No Refried Beans Mexican Layer Dip Recipes

SEVEN LAYER TACO DIP

Steps:

• In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.
• Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
• Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.

MEXICAN LAYER DIP

Steps:

• In a small bow, mix together the refried beans and taco seasoning.
• Spoon bean mixture into the base of a shallow square casserole dish, spread to form bottom layer.
• Spread sour cream evenly over bottom layer.
• In a small bowl mix together avocado and lemon juice, stir in tomatoes and season with salt and pepper.
• Carefully spoon avocado mixture over sour cream.
• Evenly pour the salsa to form next layer.
• Finally sprinkle with cheese.
• Serve with corn chips.

7 LAYER BEAN DIP

Steps:

• Place chopped tomatoes in a strainer, sprinkle with a pinch of salt and allow them to drain for 15 - 20 minutes. Press on them lightly with a paper towel. They don't need to be dry by any means, we just want excess liquid drained off.
• Spread refried beans on the bottom of an 11×7 or 9×9 dish.
• Scatter drained tomatoes over top.
• Scoop dollops of guacamole over the tomatoes, then carefully spread over the top.
• Mix 1 tablespoon of taco seasoning into the sour cream. Taste and add extra taco seasoning or salt if desired. Spread evenly over the guacamole.
• Top with the desired amount of cheddar cheese, sliced olives, and diced jalapeños.
• Serve or refrigerate for a few hours for the best flavor.
• Can be made up to one day in advance. After day 3 it gets a little watery, but it still tastes wonderful.

NO AVOCADO, NO REFRIED BEANS - MEXICAN LAYER DIP

Steps:

• Using an electric mixer, beat the sour cream and cream cheese until smooth and creamy.
• Spread mixture evenly on an oval platter or"medium" pizza pan size plate.
• Cover evenly with salsa, a good thick layer.
• The pan size will determine how much you need.
• Sprinkle lettuce evenly all over.
• Top evenly with diced tomatoes and then sprinkle with cheese.
• Sprinkle evenly with green pepper, then green onion, then the black olives and banana pepper/jalapeno slices (optional).
• Serve immediately with nacho chips (I like Tostidas, heavier style chips should be heated in the oven first for 5 minutes at 350F to make them crispier).

"7-LAYER DIP" MEXICAN AVOCADO TOAST

Steps:

• In a small bowl, mash avocado with a fork. We like it to still be just slightly chunky and not completely smooth, but you can adjust the consistency to your liking. Stir in black pepper and salt. Set aside briefly, until you're ready to assemble your avocado toast.
• Cut up and measure your ingredients as much as possible before toasting your bread, so the toast is still warm when you serve it.
• Lightly toast bread.
• Spread warm toast with cream cheese, then refried beans, then mashed avocado mixture. Top avocado mixture with tomatoes, then lettuce, then pickled jalapeños and black olives. Sprinkle cotija cheese on top and serve immediately.

LAYERED REFRIED BEAN DIP

Steps:

• In a 13 x 9 inch baking dish, spread refried beans to cover the bottom.
• Mix together sour cream, mayonnaise and taco mix.
• Spread sour cream mixture over refried beans.
• Sprinkle sliced green onions, diced tomatoes, and sliced olives over top the sour cream.
• Top with shredded cheddar cheese. Lightly press on cheese to press into sour cream.
• Refrigerate until ready to serve.
• Serve with tortilla chips.

EASY TACO LAYER DIP

Steps:

• In a bowl, and using a mixer, mix together the cream cheese, sour cream and taco seasoning, set aside.
• In a 9x13 baking dish, casserole dish or serving tray, spread the refried beans on the bottom.
• Next, carefully layer the avocado or guacamole on top of the beans, spread evenly.
• For the third layer, gently spread the sour cream & cream cheese mixture on top of the avocado.
• Next, layer on the shredded cheese.
• Sprinkle the chopped green onions on top of cheese.
• Layer on the diced tomatoes. (Tip: while chopping, remove the seeds/juices so the dip doesn't become watery.)
• Add the black olives on top of the tomatoes.
• If desired, sprinkle on chopped fresh cilantro or suggested other toppings in the blog post.

MEXICAN LAYERED DIP

Steps:

• Spread refried beans in the bottom of a (1-quart) shallow edged serving dish (you can use a transparent dish if you'd like). Sprinkle the seasoning packet over the beans. Layer the diced tomatoes over the beans, the sour cream over the tomatoes, and the guacamole over the sour cream. Sprinkle the entire layered dip with cheddar cheese, followed by green onion and finishing it off with a layer of black olives. Cover and refrigerate until ready to serve.