5 LAYERED BEAN DIP RECIPE BY TASTY
Here's what you need: olive oil, shallot, garlic, black beans, ground cumin, cayenne pepper, fine sea salt, freshly ground black pepper, sour cream, lime, fine sea salt, avocados, lime, lime, fine sea salt, shredded cheddar cheese, cherry tomato, black olive, scallion, cilantro leaf, tortilla chip, hot sauce
Provided by Chris Salicrup
Categories Appetizers
Yield 6 servings
Number Of Ingredients 22
Steps:
- In a large saucepan heat the oil. Add the shallot and garlic and sauté until tender, 3 to 5 minutes.
- Add the black beans and mash until smooth. Season with ground cumin, cayenne pepper, salt, and black pepper.
- Spread the bean mixture in an even layer over the bottom of a 9-inch (25-cm) clear glass dish.
- In a medium bowl, stir together the sour cream and lime juice and season with salt. Spread the sour cream mixture over the bean layer.
- In another medium bowl, mash together the avocados, lime juice and zest, and season with salt. Spread the avocado mixture over the sour cream layer.
- Sprinkle with the cheese, tomatoes, olives, scallions, and cilantro. Serve with tortilla chips and hot sauce.
- Enjoy!
Nutrition Facts : Calories 452 calories, Carbohydrate 29 grams, Fat 34 grams, Fiber 13 grams, Protein 12 grams, Sugar 4 grams
5 LAYER MEXICAN DIP
This is one of my favorite recipes. Great for football games, tailgates, or any party. Very EASY to make!
Provided by JENHAGGERTY
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes
Time 53m
Yield 6
Number Of Ingredients 5
Steps:
- Heat refried beans in a microwave-safe bowl in a microwave oven until hot, stirring frequently, about 3 minutes. Spread beans onto the bottom of a serving platter; refrigerate until the beans are cooled completely, about 10 minutes.
- Spread guacamole in a layer atop the beans. Spread sour cream atop the guacamole. Sprinkle cheese over the sour cream; top with tomatoes.
- Cover platter with plastic wrap and refrigerate until cold, about 30 minutes.
Nutrition Facts : Calories 421.3 calories, Carbohydrate 19.4 g, Cholesterol 69.5 mg, Fat 32.4 g, Fiber 6.5 g, Protein 16.1 g, SaturatedFat 16.8 g, Sodium 459.3 mg, Sugar 1.7 g
FIVE LAYER MEXICAN DIP
Provided by Ellie Krieger
Categories appetizer
Time 23m
Yield 12 servings, serving size 1/2 cup
Number Of Ingredients 16
Steps:
- Heat the oil in a skillet over medium-high heat. Add onions and cook until they soften, about 3 minutes. Stir in the garlic and cook for 2 minutes more.
- Put half of the onion mixture into a food processor with the black beans, chipotle pepper, 2 tablespoons of the lime juice, cumin, water and salt. Puree until smooth. Set aside.
- Add the corn to the skillet with the remaining onion mixture and cook for about 3 minutes. Remove from the heat and stir in the cilantro leaves.
- In a small bowl mash the avocado with the remaining lime juice. In a medium bowl toss together the tomatoes, scallion and jalapeno, if using. Season tomato mixture with salt and pepper, to taste.
- Spread the black bean dip into the bottom of an 8 by 8 glass baking or serving dish. Top with the corn mixture, spreading it out to form a single layer over the beans, repeat with the avocado, then the tomatoes. Top with cheese. Serve with baked chips.
5 LAYER DIP
I am always asked to bring this dip. Everyone just loves it. I adaped it from another recipe but I really don't remeber how I came up with it.
Provided by Gabby7
Categories Cheese
Time 30m
Yield 4-8 serving(s)
Number Of Ingredients 5
Steps:
- Pre heat the oven at 400 degrees.
- Take a 9 inch pie plate and spread the cream cheese on the bottom.
- Next spread the refied beans on top of the cream cheese.
- Spread the salsa on top of the refried beans.
- Sprinkle the shredded cheese on top of the salsa.
- Finally sprinkle the black olives on top of the shredded cheese.
- Bake in the pre heated oven for 15 minutes or until cheese is melted and bubbly.
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