LAYERED SEAFOOD DIP
A friend sent me this recipe! A creamy base is layered with cocktail sauce, veggies, seafood and cheese. It's a total crowd pleaser and will be a hit at any gathering.
Provided by Vanessa
Categories Appetizers and Snacks Dips and Spreads Recipes Shrimp Dip Recipes
Time 2h15m
Yield 48
Number Of Ingredients 10
Steps:
- In a medium bowl, blend cream cheese, sour cream and mayonnaise.
- In the bottom of an approximately 12 inch round serving dish, spread the cream cheese mixture. Pour cocktail sauce evenly over the mixture. Layer with green bell pepper, green onions and tomato. Top with crabmeat and shrimp. Sprinkle with mozzarella.
- Cover and chill in the refrigerator at least 2 hours before serving.
Nutrition Facts : Calories 47.9 calories, Carbohydrate 1.8 g, Cholesterol 14.3 mg, Fat 3.5 g, Fiber 0.2 g, Protein 2.3 g, SaturatedFat 1.7 g, Sodium 121.9 mg, Sugar 1 g
LAYERED REUBEN DIP
Make and share this Layered Reuben Dip recipe from Food.com.
Provided by Salsareina
Categories Spreads
Time 35m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Combine Thousand Island dressing and mayonnaise.
- In an ungreased pie plate layer sauerkraut, half the swiss cheese, the corned beef and Thousand Island mixture in that order. To the reserved half of the cheese add the green onions and sprinkle over top.
- Bake 15 to 20 minutes until bubbly. Serve with crackers.
Nutrition Facts : Calories 94.3, Fat 7.5, SaturatedFat 2.6, Cholesterol 18.3, Sodium 244.1, Carbohydrate 3, Fiber 0.3, Sugar 1.4, Protein 4
LAYERED CUBAN DIP
For a delightfully different appetizer, try this colourful layered party dip the next time you are entertaining a crowd.
Provided by Dancer
Categories Pineapple
Time 25m
Yield 12-15 serving(s)
Number Of Ingredients 10
Steps:
- Brown ground beef with seasonings for 5 minutes on high in large skillet.
- Drain off fat and blot well with paper towel.
- (This is important to final appearance of recipe).
- Add salsa and raisins and cook 5 minutes on low.
- Meanwhile, combine cream cheese and sour cream and spread over a serving plate that has an edge.
- Top with hot beef mixture, well-drained pineapple, chopped green onions and pimiento.
- Serve immediately (or chill and serve) with rice crackers or sliced pita/flatbread.
SUPER-LAYERED BISCUITS
These buttermilk biscuits taste like the classic, but their irresistibly lofty pull-apart layers set them above the rest. We achieved the fluffy interior with a few simple tricks. We used grated frozen butter because it is quicker and easier to incorporate into the dry ingredients than big chunks. This keeps the butter cold longer, which translates into flakier biscuits. While many recipes rely on a folding technique to create layers, cutting and stacking lessens the gluten development, making the dough easier to work with and the layers a better consistency. And dusting each piece of dough with flour before stacking (similar to the technique for paratha) creates definition between the layers.
Provided by Food Network
Time 1h15m
Yield 12 biscuits
Number Of Ingredients 8
Steps:
- Whisk together the flour, baking powder, sugar, salt and baking soda in a large bowl. Grate the butter using the large holes of a box grater and add to the flour mixture. Quickly toss the butter with the flour mixture by hand until the butter is evenly distributed and coated with flour. Slowly drizzle the buttermilk over the flour mixture, using a fork to incorporate, until the mixture comes together in a shaggy dough. (There may be some dry bits remaining; don't overmix.)
- Turn the dough out onto a cutting board or work surface (the dough does not need to be floured at this point or for the first round of layers). Pat the dough into a 1/2-inch-thick rectangle, about 12 inches by 8 inches, using a bench scraper, bowl scraper or ruler to keep the edges straight. Cut the dough into 6 even pieces using a sharp knife and stack the pieces on top of each other, making sure to line up the edges. If any large bits of dough come off, gently press them back while taking care to maintain the shape and even thickness. Any small bits of dough that fall off can be tucked away between the stacked pieces. This creates the first set of layers. The dough may seem like it's not hydrated enough, but it will come together.
- Lightly dust the work surface and stack of dough with flour. Use a rolling pin to press the stack down and roll out back to a 1/2-inch-thick rectangle, about 12 inches by 8 inches, making sure the layers of dough stay lined up and even with one another (see Cook's Note). Dust the surface of the dough once more lightly with flour. This helps to provide definition between the layers. Cut the dough once more into 6 even pieces and stack them on top of each other to create a second set of layers. Repeat dusting, pressing down, rolling out, dusting, cutting and stacking one more time, dusting the work surface with flour as needed, to create a third set of layers, 18 layers total.
- Roll out the stack of dough to a thickness of about 1 1/2 inches. Cut out 9 biscuits with a floured 2 1/4-inch round cutter and place on the prepared baking sheet. Do not twist the cutter or it will seal the sides and prevent the layers from rising. Press together the remaining scraps of dough and cut out 3 more biscuits. Transfer the rest of the biscuits to the prepared baking sheet and transfer the baking sheet to the freezer while the oven preheats and until the biscuits are thoroughly chilled, 10 to 15 minutes.
- Preheat the oven to 425 degrees F.
- Brush the biscuit tops with buttermilk, taking care to keep the sides dry. Bake until the tops and bottoms of the biscuits are golden brown, 15 to 18 minutes. Brush the warm biscuits with melted butter as desired and serve.
LAYERED BLT DIP
When I throw a party for friends, I whip up this addictive layered three-cheese dip. Somehow, it's always gone within the first 20 minutes. -Jade Bennett, Kingwood, Texas
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 20 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, beat cream cheese, mayonnaise and Parmesan cheese until blended; spread into a large shallow dish. Layer with lettuce, bacon, tomatoes, onions and cheddar cheese. Refrigerate until serving. Serve with bread slices.
Nutrition Facts : Calories 137 calories, Fat 13g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 204mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
LAYERED DIP
Steps:
- Put a creative spin on your party snacks with this layered dip. In a plastic cup, begin layering the dip (beans, sour cream, guacamole, pico de gallo, corn salsa, cheese, green onions, tomatoes & olives, top with tortilla chip). Repeat for remaining cups, and serve immediately. Tip: You can make these dips ahead of time and keep them in the refrigerator until you're ready to eat them. We recommend not adding chips to the dips until you are ready to serve.
MEXICAN LAYERED DIP
A no-bake Tex-Mex dip for chips done in layers in a shallow dish.
Provided by Rusty
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes
Time 2h10m
Yield 10
Number Of Ingredients 8
Steps:
- Spread refried beans in the bottom of a (1-quart) shallow edged serving dish (you can use a transparent dish if you'd like). Sprinkle the seasoning packet over the beans. Layer the diced tomatoes over the beans, the sour cream over the tomatoes, and the guacamole over the sour cream. Sprinkle the entire layered dip with cheddar cheese, followed by green onion and finishing it off with a layer of black olives. Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 195.2 calories, Carbohydrate 13.4 g, Cholesterol 28.2 mg, Fat 12.8 g, Fiber 3.7 g, Protein 7.3 g, SaturatedFat 6.6 g, Sodium 525.4 mg, Sugar 1.4 g
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- Picadillo. Picadillo was the other dish that I tended to request as my birthday meal. My Abuela makes it with ground beef, potatoes, olives, and string beans in a big pot, but the recipe varies depending on the cook.
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- Yuca. There's nothing better than yuca steamed in garlicky mojo sauce. Yuca is another word for cassava root, a starch that is similar to a potato. You can eat it like French fries or baked or steamed.
- Bunuelos. Cuban Bunuelos are little donuts made out of yuca. They taste like light, flaky doughnuts and they are usually dipped in a sauce made of anise.
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