Easylayerdip Recipes

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EASIEST LAYER DIP

I came up with this while on a limited budget and craving a layer dip sans guacamole, lettuce, olives, etc. Super easy and totally delicious!

Provided by ambergetSHI

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Bean Dip Recipes

Time 20m

Yield 25

Number Of Ingredients 5



Easiest Layer Dip image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix refried beans with taco seasoning mix in a bowl; spread mixture into the bottom of an 8x8-inch glass baking dish. Spread sour cream over the refried beans; spread salsa over the sour cream. Sprinkle cheese over the top.
  • Bake in preheated oven until cheese is melted but not bubbling, 6 to 10 minutes.

Nutrition Facts : Calories 105.8 calories, Carbohydrate 5.8 g, Cholesterol 19.8 mg, Fat 7.5 g, Fiber 1.2 g, Protein 4.2 g, SaturatedFat 4.9 g, Sodium 336.3 mg, Sugar 0.8 g

1 (16 ounce) can refried beans
1 (1 ounce) package taco seasoning
1 (16 ounce) container sour cream
1 (16 ounce) jar salsa (such as Newman's Own® medium or hot)
2 cups shredded Mexican-style cheese blend, or more to taste

EIGHT-LAYER DIP

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 30m

Yield 8 servings

Number Of Ingredients 16



Eight-Layer Dip image

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.

8 slices thick-cut bacon, cut into 1-inch pieces
One 16-ounce can refried beans
One 4-ounce can diced green chiles
1 teaspoon ground cumin, plus more if needed
Favorite hot sauce, as needed
1/4 cup fresh cilantro, chopped
3 Roma tomatoes, finely diced
2 jalapeno peppers, seeded and minced
1 small yellow onion, finely diced
4 limes, juiced
Kosher salt
3 avocados, halved and pitted
1 1/2 cups grated sharp Cheddar cheese
2 cups sour cream
One 3.8-ounce can sliced black olives
8 ounces cotija cheese, crumbled

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