8layerfiestadip Recipes

Steps:

• 1. Reserve 1/2 cup drained tomatoes; set aside. Blend remaining tomatoes and reserved liquid with beans in medium bowl.
• 2. Spread bean mixture in 8x8-inch glass baking dish or round casserole dish. Top with guacamole.
• 3. Blend together sour cream and seasoning mix in small bowl. Spread over guacamole. Top evenly with layers of cheese, olives, green onions and reserved tomatoes. Chill 2 hours prior to serving. Serve with tortilla chips, if desired.

Steps:

• In a large skillet, brown ground beef. Set aside to drain and cool to room temperature.
• Spread the beans into the bottom of a 9x13 inch serving tray that is about 1 1/2 inches deep. Sprinkle 2 cups of shredded cheese on top of beans. Sprinkle beef on top of cheese. Spread sour cream very slowly on top of beef. Spread guacamole on top of sour cream. Pour salsa over guacamole and spread evenly. Sprinkle remaining shredded cheese. Sprinkle black olives, tomatoes, and green onions on top.
• You can serve this dish immediately, or refrigerate it over night and serve cold. I think it tastes better at room temperature.

Steps:

• In a medium bowl, mash the avocados. Mix in lime juice, cilantro, salsa, garlic salt and pepper.
• In a small bowl, blend the sour cream and taco seasoning.
• In a 9x13 inch dish or on a large serving platter, spread the refried beans. Top with sour cream mixture. Spread on guacamole. Top with tomatoes, green onions, Mexican-style cheese blend and black olives.

Steps:

• Spread unheated beans in the bottom of a 9x11 size glass dish or glass baking pan.
• Pour enchilada sauce evenly over the beans.
• Spoon on guacamole and spread evenly.
• In a separate dish, mix together the taco seasoning and the sour cream until well blended.
• Spoon this sour cream mixture over the guacamole and spread around evenly.
• Sprinkle cheese on top of these layers until you have a complete "layer" of cheese.
• Drain the cans of black olives and sprinkle them evenly on top of the cheese.
• Do the same with the green onions, and then finally with the diced tomatoes.
• Cover tightly and chill in refrigerator for about 2 hours.
• Now, invite a few friends over, set it on the table with some tortilla chips, and watch it disappear!
• This dish will keep for about a week if tightly covered in the refrigerator.
• Combine a few spoonfuls of this dip with taco meat and place in tortillas or taco shells for an amazing ready to eat meal!

Steps:

• For the refried beans, in a medium skillet over medium heat, add the chopped bacon and render until crisp, 7 to 9 minutes. Remove the bacon to a paper towel-lined plate with a slotted spoon and reserve. Discard all but 2 tablespoons of bacon grease from the skillet.
• Return the skillet to medium heat and add the beans, green chiles, cumin and hot sauce to taste. Cook, stirring frequently, until heated through, 2 to 3 minutes. Remove from the heat, taste and add more cumin or hot sauce if desired. Reserve.
• For the pico de gallo, in a medium bowl, mix together the cilantro, tomatoes, jalapeno, onion, 2 tablespoons of the lime juice and a pinch of salt. Taste, adjust the seasoning and reserve.
• For the guacamole, scoop the avocado into a medium bowl. Add a pinch of salt, the remaining lime juice, 1/4 cup of the pico de gallo and 2 tablespoons of the juices from the bottom of the bowl. Mix together, taste and adjust the seasoning.
• In a glass dish, begin layering in the following order: refried beans, Cheddar cheese, sour cream, guacamole, black olives, cotija, bacon and pico de gallo to finish. Enjoy.

Steps:

• Make the refried black-eyed peas: Heat the oil in a large skillet over medium heat. Add the garlic and saute 30 seconds. Add the black-eyed peas, vegetable stock, chili powder and cumin. Mash the mixture with a potato masher. Simmer until thickened, about 10 minutes. Season with salt and pepper. Set aside to cool slightly.
• Make the guacamole: Peel, pit and mash the avocados in a medium bowl. Add the lime juice, onion, cilantro, hot sauce, salt and garlic. Mash to desired consistency.
• To finish: Layer the refried black-eyed peas in eight 6-ounce jars, followed by the guacamole, sour cream, salsa, cheese, green onions, tomatoes and olives. Serve with the tortilla strip chips.

Steps:

• Mix cream cheese and seasoning mix.
• Spread on bottom of 9-inch pie plate or quiche dish.
• Layer guacamole, salsa, lettuce, cheese, onions and olives over cream cheese mixture.
• Serve immediately.
• Refrigerate any remaining dip.
• Serve with tortilla chips.

Steps:

• 1. In a bowl, mix tomatoes with jalapeño, green onions and cilantro. Season with salt and pepper and set aside; drain any excess liquid.
• 2. In another bowl, use a fork to mash avocados from Mexico with garlic and lime juice. Season with salt and pepper and set aside.
• 3. Pour beet hummus into a bowl of approximately 1.5 litres. Add in layers: tomato mixture, guacamole, roasted peppers, sliced cucumber, cilantro and smoked salmon. Top with chervil leaves and serve with crackers, baguette bread and endives.

Steps:

• Spread refried beans in a shallow seving dish.
• Mix sour cream and Taco Seasoning Mix until well blended.
• Spread over refried beans.
• Top with cheese, dollops of quacamole, tomato, onions, and olives.
• Serve with tortilla chips.
• Note: you can also use McCormicks Cheesy Taco Seasoning Mix.
• Prepare this with 1 package of McCormick Guacamole Seasoning Mix.

Steps:

• Mix beans, chiles, 1 Tb. of lime juice, chili powder, cumin, and a pinch of salt in a small bowl. In a second small bowl, mash avocados with a fork; stir in remaining 2 Tbs. lime juice and 1/2 teaspoon of salt to make guacamole. In a third small bowl, mix sour cream and mayonnaise.
• Spread bean mixture, then guacamole, then sour cream mixture, and finally salsa over the bottom of a 9-inch deep-dish pie plate or similar size pan. Sprinkle with olives, then cheese. (Dip can be covered and refrigerated up to 2 days) To serve, sprinkle with green onions.

Steps:

• In a medium bowl, combine beans, lime juice, and 2 tablespoons water; season with salt and pepper. Transfer to a serving dish. Top with sour cream, cheese, chiles, tomatoes, avocado, lettuce, and scallions. Serve with tortilla chips.

Steps:

• Cook meat with seasoning in a skillet.
• Layer all ingredients.