Sombrero Dip Recipes

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7 LAYER SOMBRERO DIP



7 Layer Sombrero Dip image

Provided by Food Network

Yield 9 servings

Number Of Ingredients 9

3/4 cup monterey Jack cheese
3/4 cup shredded Cheddar cheese
1 can (16 ounces) refried beans
1 can (2 1/4 ounces) sliced ripe olives, rinsed and drained
1 can (4 ounces) diced green chiles, rinsed and drained
1 container (8 ounces) sour cream - or substitute Greek yogurt
1 cup diced tomatoes
1 packet (1 ounce) Hidden Valley® Original Ranch® Dips Mix
Chopped avocado (optional)

Steps:

  • Spread beans on 10-inch serving platter. Blend sour cream and dips mix. Spread over beans. Layer tomatoes, chiles, olives and cheeses on top. Serve with tortilla chips.

THE REAL SOMBRERO DIP RECIPE - (4.3/5)



The Real Sombrero Dip Recipe - (4.3/5) image

Provided by Lsweetnell

Number Of Ingredients 11

2 lbs. ground beef
1/2 cup chopped onion
1/2 cup hot ketchup (I just use regular Ketchup and hot sauce)
3 tsp. chili powder or a pkg of taco seasoning mix (McCormick's)
1 tsp. salt
1 can of re-fried beans
1 cup shredded cheddar cheese
1/2 cup chopped green olives
1/2 cup chopped black olives
1/2 cup finely chopped onions
1 large bag of lightly or unsalted Tortilla Chips (don't use flavored chips)

Steps:

  • 1 Brown meat and onion. Stir in ketchup, chili powder or taco mix, and salt. Add beans and blend. Heat to simmer. 2 Serve in chafing dish. Garnish on the outside edges in a circle pattern of cheese, then onions and olives. 3. Place chips nearby and enjoy. Source: Louise Hildenbrand

SOMBRERO DIP



Sombrero Dip image

This is a regular dip we use at all our family gatherings. Simple to make and feeds a lot of people, besides being yummy! Update- I substituted chorizo for the ground beef and oh boy, it takes to whole nother level!

Provided by lisar

Categories     Beans

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 11

1/2 lb ground beef
1/4 cup chopped onion
1/2 cup salsa
1 1/2 teaspoons chili powder
1/2 teaspoon salt
1 (12 ounce) can refried beans
1/2 cup diced black olives
1/2 cup shredded cheddar cheese
cheese
chopped onion
sliced olive

Steps:

  • Brown meat and chopped onion, stir in salsa and chili powder, diced black olives and salt.
  • Add beans and cheese, heat thoroughly and garnish.

Nutrition Facts : Calories 147.1, Fat 8.1, SaturatedFat 3.5, Cholesterol 30.1, Sodium 510.5, Carbohydrate 9, Fiber 3, Sugar 0.9, Protein 9.8

SOMBRERO DIP



Sombrero Dip image

Number Of Ingredients 9

1 (15-ounce) can refried beans
1 pound ground beef
1 tablespoon taco seasoning
1 1/2 cups shredded lettuce
3/4 cup chopped onion
1 cup diced tomato
1 1/2 cups sour cream
1 (16-ounce) package shredded Cheddar cheese
1 guacamole (optional)

Steps:

  • In a large pie plate, spread refried beans. Brown ground beef; drain, and add taco seasoning. Layer ground beef, lettuce, onion, tomatoes, sour cream, cheese, and guacamole, if desired. Chill and serve with tortilla chips or scoops. Fun Fact: Don't get stuck on one kind of cheese. Experiment. Sub Monterey Jack for Cheddar, or provolone for Swiss, etc. The taste will be a little different, and the texture may vary slightly, but it'll work fine and you may like it better.

Nutrition Facts : Nutritional Facts Serves

SOMBRERO DIP



Sombrero Dip image

Number Of Ingredients 10

1/2 pound ground beef
1/3 cup water
2 tablespoons taco seasoning mix
1 (17-ounce) can refried beans
Guacamole (see below)
1 cup sour cream
1/2 cup Monterey Jack cheese finely shredded
1/2 cup sharp cheddar cheese finely shredded
3 red cherry peppers pickled red cherry peppers
tortilla chip

Steps:

  • In a 7-inch skillet over medium-high heat, saute beef until browned drain off fat. Stir in water and taco seasoning reduce heat to low and simmer for 5 to 10 minutes or until meat is moist, but no longer saucy set aside.In a decorative 10-inch pie plate, layer refried beans, beef. Guacamole, sour cream. Monterey Jack cheese and Cheddar cheese. If making ahead, cover and refrigerate up to 5 hours. Let mixture come to room temperature before serving, about 2 hours.Garnish with peppers. Serve with chips.

Nutrition Facts : Nutritional Facts Serves

SOMBRERO DIP II



Sombrero Dip II image

This is a recipe I used to make when I first got married. We didn't have the money to go out, so friends would come over and we would play cards and watch movies....great times. All of us would make great appetizer/snack items and this is one of the ones that was always enjoyed!

Provided by breezermom

Categories     Pork

Time 20m

Yield 3 cups

Number Of Ingredients 12

1 lb chorizo sausage, removed from casings
1/2 cup onion, minced
2/3 cup chili sauce
1 jalapeno pepper, seeded and sliced into strips, add more if you like it hotter
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon black pepper, freshly ground
1 tablespoon Worcestershire sauce
1 (16 ounce) can pinto beans or 1 (16 ounce) can light red kidney beans
black olives, minced
onion, minced
Mexican blend cheese, shredded

Steps:

  • Place chorizo and onion in a skillet. Brown, and scramble the chorizo so that it is no longer in chunks -- more fine. Drain the grease out.
  • Put remaining ingredients (not the garnishes) in a blender; Blend on low until smooth. Add to the sausage mixture and simmer gently, uncovered, until it becomes a good dip consistency, about 10 minutes.
  • Place in a serving bowl. Garnish with onions in the middle, olives in the middle, and cheese on the outside. If you'd like, you can add some diced avocados to the garnishes.
  • Serve with tortilla chips.

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