Tex Mex Bean Dip Recipes

TEX-MEX DIP

Steps:

• Spread bean dip on a 12-in. serving plate. In a small bowl, mash avocados with lemon juice, salt and pepper; spread over bean dip. Combine the sour cream, mayonnaise and taco seasoning; spread over the avocado layer. Sprinkle with cheese, olives, onions and tomato. Serve with tortilla chips.

SEVEN LAYER TEX MEX DIP

Steps:

• In a large serving dish, spread the refried beans. Layer the guacamole on top of the beans.
• In a medium bowl, mix the mayonnaise, sour cream and taco seasoning mix. Spread over the layer of guacamole.
• Sprinkle a layer of Cheddar cheese over the mayonnaise mixture layer. Sprinkle tomato, green onions and black olives over the cheese.

TEX-MEX BEAN DIP

Steps:

• Set aside 1 tablespoon chopped green onions for garnish. In fondue pot or chaffing dish, combine the beans, sour cream, cream cheese, shredded cheeses, chilies, taco seasoning and remaining green onions., Heat and stir until cheese is melted. Garnish with reserved onions. Serve warm with tortilla chips.

SEVEN-LAYER BEAN DIP

Steps:

• In medium bowl, mix refried beans and taco seasoning mix. Spread mixture on large platter.
• In another medium bowl, mix cream cheese and chiles. Carefully spread over bean mixture.
• Top with salsa, lettuce, cheese, olives and tomato. Refrigerate until serving time. Serve with tortilla chips.

TEX-MEX BLACK BEAN DIP

Steps:

• Mash the beans in a bowl, set aside.
• Heat oil in a medium nonstick skillet over medium heat.
• Add onion and garlic.
• Saute 4 minutes or until tender.
• Add beans, tomato and next 3 ingredients.
• Cook 5 minutes or until thickened, stirring constantly.
• Remove from heat.
• Add cheese and remaining ingredients, stirring until cheese melts.
• Serve warm or at room temperature with regular or fat free corn or flour tortilla chips.

TEX-MEX TAILGATE DIP

Steps:

• In medium bowl, mix refried beans and taco seasoning mix. Spoon about 2 tablespoons of the bean mixture into each of 16 (5-oz) clear plastic cups.
• In another medium bowl, mix cream cheese and chiles. Spoon 1 heaping tablespoon of the cream cheese mixture over the bean mixture in each cup.
• Top each cup with 1 tablespoon of the salsa, followed by 2 tablespoons of the lettuce, 2 tablespoons of the cheese, 1 1/2 teaspoons of the olives and 2 teaspoons of the tomato. Refrigerate until serving time, up to 4 hours. Serve with tortilla chips.

TEX'N MELT'M

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x12 inch baking dish.
• Scoop the refried beans into the baking dish, and smooth to form an even layer. Spread the salsa on top of the beans, and top with shredded cheese.
• Bake in the preheated oven for 15 minutes, until the mixture is hot and the cheese is bubbling.

TEX-MEX DIP AKA SEVEN-LAYER DIP

Steps:

• Peel, pit and mash avocados in a medium-size bowl with lemon juice, salt and pepper.
• Combine sour cream, mayonnaise, and taco seasoning mix in a bowl.
• To assemble: Spread bean dip on a large shallow serving platter; top with seasoned avocado mixture; layer with sour cream-taco mixture.
• Sprinkle with chopped onions, tomatoes and olives; cover with shredded cheese.
• Serve chilled or at room temperature with round tortilla chips.