Tex Mex Layered Dip Recipes

BAKED LAYERED TEX-MEX DIP

Steps:

• 1. Preheat the oven to 375 degrees. Spray a 2 quart baking dish with cooking spray and set aside. In a medium size mixing bowl, using a hand mixer, whip together the softened cream cheese and tomato salsa until the cream cheese is smooth. This usually takes about 2 minutes. The tomato pieces will remain chunky. Next, using a large spoon or spatula, mix in 3/4 cup of the shredded cheese. Mix together just until blended. Pour the cream cheese mixture into the bottom of the baking dish. Sprinkle with 1/3 of the remaining shredded cheese.
• 2. Spread the tomatilla salsa over the cream cheese, and sprinkle with 1/3 of the remaining shredded cheese.
• 3. Spread the chili over the tomatilla layer, and sprinkle the last 1/3 of the shredded cheese on top. Place into the oven and bake for 30-35 minutes or until bubbly. Remove from the oven and sprinkle chopped scallions on top for garnish. Serve with tortilla chips. Yield: approximately 1 1/2-2 quarts Cook's note: I had leftover chili in my freezer from a recent batch of my Slow Cooked Southern Style Chili with Beans. I also made my own tomatilla salsa. For a time saver, both can be purchased at the grocery store.

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.

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.

TEX-MEX LAYERED DIP

Steps:

• Spread beans in bottom of serving dish.
• Top with guacamole. You can use any recipe you like or even use a good guacamole dip.
• Mix sour cream and taco seasoning and spread over guacamole.
• Sprinkle cheese on top of the sour cream layer.
• Garnish with tomatoes and green onions.
• Serve with tortilla or corn chips.

TEX MEX DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain well, stir in chili powder and continue cooking 5 minutes.
• In a 8x8 inch baking dish, spread the refried beans. Layer beans with ground beef and chili powder mixture. Top with layers of onion, green chile peppers, picante sauce, Muenster cheese and Monterey Jack cheese.
• Bake in the preheated oven 35 to 45 minutes, until cheese is melted and lightly browned. Top with sour cream before serving.

TEX-MEX 5-LAYER DIP

Steps:

• In small bowl toss together the vegetables and cilantro. In second small bowl stir together the sour cream and seasoning mix. Begin layering - I use a pie plate - start with the refried beans, spread evenly, then add the rest in the following order: black beans, sour cream mixture, cheese, and end with the vegetable/cilantro combination. Serve with the 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.