Mexicanlayerdipyummm Recipes

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BEST EVER LAYERED MEXICAN DIP

This is the quickest, easiest, best tasting Mexican dip ever! It's great to serve at parties. I always make two!

Provided by Noelle C

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 20m

Yield 32

Number Of Ingredients 7



Best Ever Layered Mexican Dip image

Steps:

  • In a clear pie pan, or similar dish, spread a layer of bean dip. Top the bean dip with a layer of guacamole. Allow the layers to thicken in the refrigerator for approximately 20 minutes.
  • In a mixing bowl, while the bean dip and guacamole chill, combine the sour cream and taco seasoning. When the chilled mixture is sufficiently thickened, spread a layer of the sour cream mixture over the layer of guacamole. Top the sour cream layer with the grated cheese. Garnish the layers with the jalapenos and tomatoes.

Nutrition Facts : Calories 70 calories, Carbohydrate 2.8 g, Cholesterol 12 mg, Fat 5.3 g, Fiber 0.5 g, Protein 2.7 g, SaturatedFat 3 g, Sodium 152.7 mg, Sugar 0.3 g

1 (9 ounce) can bean dip
1 (6 ounce) container guacamole
12 ounces sour cream
1 (1 ounce) package taco seasoning mix
1 (8 ounce) package shredded Cheddar cheese
1 jalapeno pepper, seeded and diced
1 tomato, chopped

MEXICAN LAYER DIP - YUMMM

Make and share this Mexican Layer Dip - YUMMM recipe from Food.com.

Provided by Graybert

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12



Mexican Layer Dip - YUMMM image

Steps:

  • Combine cream cheese, garlic powder and sour cream.
  • Use as the first layers in a 9-inch pie plate or dish.
  • Combine avocado, lemon juice, tomato and green chilies for the second layer.
  • Sprinkle with bacon, green onion and olives.
  • Spread taco sauce over all; sprinkle with grated cheddar.
  • Refrigerate.
  • Serve with taco chips or corn chips.

8 ounces cream cheese
1 dash garlic powder
1/2 cup light sour cream
1 large avocado, mashed
1/4 teaspoon lemon juice
1 tomatoes, finely chopped
1 (4 ounce) can green chilies
5 slices cooked, crisp, chopped bacon
4 green onions, chopped
1/4 cup sliced black olives
1 (8 ounce) bottle taco sauce
1 cup grated cheddar cheese

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