Six Layer Chip Dip Recipes

SIX-LAYER DIP

Steps:

• In a large bowl, mash the avocados with lemon juice, garlic salt and hot pepper sauce. Spoon into a deep-dish 10-in. pie plate or serving bowl. Layer with sour cream, olives, salsa, tomatoes and cheese. Cover and refrigerate for at least 1 hour. Serve with chips.

SIX-LAYER DIP

Steps:

• Mash half the avocado with cream cheese until well blended; spread onto bottom of pie plate.
• Mix sour cream and seasoning mix; spread over cream cheese mixture. Chop remaining avocado; mix with salsa. Spread over sour cream layer; cover with remaining ingredients.
• Refrigerate several hours or until chilled.

SIX LAYER MEXICAN GUACAMOLE DIP

Steps:

• Mix refried beans with taco seasoning.
• Layer on the bottom of a serving dish, preferably clear glass.
• Make guacamole by scraping out the flesh from two avocados, mashing well and adding lemon juice, garlic powder, onion salt, and salt. Mix well.
• Layer guacamole on top of the refried beans.
• On top of guacamole, add a layer sour cream.
• Drain most of the juice from one jar of salsa, discard juice, then spread salsa on top of sour cream.
• Sprinkle cheese on top of salsa, then top with sliced scallions.

SIX LAYERS AND A CHIP DIP

Steps:

• On a cutting board, smash the garlic cloves, sprinkle with 1 teaspoon of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Put the garlic, beans, chili powder, water, and olive oil in the bowl of a food processor and blend until smooth. Spread in the bottom of a 2-quart casserole or gratin dish, or in individual sized dishes, as desired.
• Scatter the cheese over the beans. Halve and seed the avocados, then mash with the jalapeno and another teaspoon of salt in a small bowl. Spread a layer of the avocado over the cheese, and then scatter the lettuce on top.
• Mix the yogurt with the cilantro and then spread over the lettuce. Add a layer of tomatoes and, finally, scatter the scallions on top. Chill until ready to serve. Garnish with a few cilantro sprigs and serve with baked chips.

6 LAYER DIP WITH TORTILLA CHIPS

Steps:

• In a small bowl stir sour cream, mayo and taco mix.
• In another bowl mash the avocado.
• Stir in the salsa, lemon juice and 1/4 tsp hot sauce.
• Stir 1/2 hot sauce into the beans if desired.
• In 13x9 dish, spread the beans.
• Top with the avocado mixture.
• Top with the sour cream mixture.
• Sprinkle cheese over this.
• Top with tomatoes.
• Sprinkle with olives.
• Cover and refrigerate overnite.
• To make tortilla chips.
• Stack tortillas and cut into 6 wedges.
• In deep skillet heat oil to 1/2 inch.
• Fry wedges a few at a time til crisp and lightly browned.
• About 1 minute for corn or 45 secs for flour.
• Drain well and serve with the dip.

SEVEN LAYER DIP III

Steps:

• Layer shredded lettuce on a 12 inch serving platter.
• In a medium bowl, stir together black beans, red chile peppers and green onions. Spoon the mixture on top of the lettuce. Gently spread sour cream over beans. Sprinkle with jalapeno peppers and lime zest.
• Drain excess liquid from salsa. Place salsa in a medium bowl. Stir in avocado. Spoon the mixture over sour cream layer. Sprinkle with Monterey Jack cheese. Top with black olives and cilantro. Serve immediately, or chill in the refrigerator.

EASY 4 LAYER DIP RECIPE

Steps:

• Preheat oven to 350 degrees.
• In a bowl, mix cream cheese until smooth.
• In the bottom of an oven safe dish, spread cream cheese into an even layer.
• After opening chili beans, pour off some of the liquid from the top (approximately half)
• Spread beans over cream cheese layer.
• Sprinkle with cheeses.
• Bake for 15 minutes or until the edges are hot and bubbly and cheese is melted.
• Sprinkle on some chopped green onion, if you like. Totally optional, but I like the bit of color that it adds to the dish. Serve warm with tortilla chips.