Six Layers And A Chip Dip Recipes

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SIX-LAYER DIP



Six-Layer Dip image

Tortilla chips make great scoopers for this dip, which is a family favorite after we open Christmas gifts. Sometimes I serve it in a glass bowl-just to show off the pretty layers.-Etta Gillespie, Elmendorf, Texas

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 2-1/2 cups.

Number Of Ingredients 10

2 medium ripe avocados, peeled and sliced
2 tablespoons lemon juice
1/2 tablespoon garlic salt
1/8 teaspoon hot pepper sauce
1 cup sour cream
1 can (4-1/4 ounces) chopped ripe olives, drained
1 jar (16 ounces) thick and chunky salsa, drained
2 medium tomatoes, seeded and chopped
1 cup shredded cheddar cheese
Tortilla chips

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.

Nutrition Facts : Calories 90 calories, Fat 7g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 313mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.

SIX LAYER MEXICAN GUACAMOLE DIP



Six Layer Mexican Guacamole Dip image

This six-layer taco guacamole dip is perfect with tortilla chips, and serves a crowd. It is tasty, beautiful, and full of flavors.

Provided by Terese at www.thecountrybasket.com

Categories     Appetizer / Snack

Time 20m

Number Of Ingredients 11

1 can refried beans
2 Tablespoons taco seasoning mix
2 ripe avocados
1½ teaspoons lemon juice
½ teaspoon garlic powder
½ teaspoon onion salt
¼ teaspoon salt
1 cup sour cream
1 jar (or 1½ cups) salsa, drained
1½ - 2 cups 4-cheese Mexican blend or similar
4 scallions (green onions), thinly sliced

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



Six Layers and a Chip Dip image

Provided by Food Network Kitchen

Categories     appetizer

Time 15m

Yield 8 to 10 servings

Number Of Ingredients 16

2 cloves garlic
2 teaspoons kosher salt
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can pinto beans, drained and rinsed
2 teaspoons chili powder
2 tablespoons water
1 tablespoon extra-virgin olive oil
2 cups low-fat shredded Cheddar
2 ripe avocados, preferably Hass
1 jalapeno, stemmed, finely chopped, (with seeds for more heat)
2 cups chopped romaine lettuce
1 1/2 cups nonfat yogurt, preferably Greek
1/2 cup fresh cilantro, leaves and some stems, roughly chopped, plus more for garnish
3 ripe medium tomatoes, diced
5 scallions (white and green), thinly sliced
Baked tortilla chips, for dipping

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.

Nutrition Facts : Calories 252 calorie, Fat 11 grams, SaturatedFat 2.4 grams, Sodium 873 milligrams, Carbohydrate 27 grams, Fiber 9.5 grams, Protein 15 grams

SIX-LAYER DIP



Six-Layer Dip image

Dip into party time fun with this crowd-pleasing Six-Layer Dip recipe. True to the belief that more is merrier, this delicious six-layer dip is a chip's best buddy. The combination of salsa, cheddar cheese, sour cream, cream cheese, tomatoes and onions stacks up!

Provided by My Food and Family

Categories     Home

Time 3h10m

Yield 4 cups or 32 servings, 2 Tbsp. each

Number Of Ingredients 8

1 fully ripe avocado, cut in half, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 Tbsp. (1/2 of 1.25-oz. pkg.) TACO BELL® Taco Seasoning Mix
3 Tbsp. TACO BELL® Thick & Chunky Salsa
1 small tomato, chopped
3/4 cup KRAFT Shredded Mild Cheddar Cheese
2 green onions, sliced

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.

Nutrition Facts : Calories 60, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 0.6337 g, Sugar 0 g, Protein 1 g

6 LAYER DIP WITH TORTILLA CHIPS



6 Layer Dip with Tortilla chips image

Make ahead dip, with make your own chips. Colorful and a great flavor! Time does not include frying of chips, if you prefer go buy a big bag!

Provided by LAURIE

Categories     Mexican

Time 15m

Yield 16 serving(s)

Number Of Ingredients 14

1 cup sour cream
1 cup mayonnaise
1 envelope taco seasoning mix
1 large avocado, peeled and seeded
1/4 cup salsa
2 tablespoons lemon juice
1/4 teaspoon hot pepper sauce
1 (16 ounce) can refried beans
1/2 teaspoon hot pepper sauce (optional)
1 1/2 cups shredded cheddar cheese
1 -2 tomatoes, chopped
1 (4 1/2 ounce) can chopped black olives, drained
flour or corn tortilla
oil (for frying)

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.

SLIM SIX-LAYER DIP



Slim Six-Layer Dip image

Provided by Food Network Kitchen

Time 23m

Yield 8 to 10 servings

Number Of Ingredients 15

1 tablespoon extra-virgin olive oil
2 cloves garlic, roughly chopped
2 15-ounce cans red kidney beans, drained and rinsed
2 teaspoons chili paste or your favorite hot sauce
1 cup shredded low-fat cheddar cheese
1 cup shredded sharp cheddar cheese
2 ripe avocados, preferably Hass
Kosher salt
2 teaspoons fresh lemon juice
5 scallions, white and green parts, thinly sliced
3/4 cup fresh cilantro
1 jalapeno, stemmed and thinly sliced
1 1/2 cups plain nonfat yogurt, preferably Greek
2 cups finely shredded romaine lettuce
3 ripe medium tomatoes, diced

Steps:

  • Heat the oil in a skillet over medium heat. Add the garlic, beans and chili paste and heat until fragrant, about 3 minutes. Using a potato masher or fork, mash the beans. Remove from the heat, add 2 tablespoons water and mash until somewhat smooth. Spread in a 2-quart glass casserole dish.
  • Scatter the cheese over the beans. Halve and pit the avocados; scoop out the flesh into a bowl and mash with 1 teaspoon salt and the lemon juice. Spread the avocado over the cheese.
  • Reserve some scallions, cilantro and jalapeno for garnish. Pulse the yogurt with the remaining scallions, cilantro and jalapeno in a blender or food processor. Spread over the avocado. Top with the lettuce. Season the tomatoes with another teaspoon salt and scatter over the lettuce. Top with the reserved scallions, cilantro and jalapeno.

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