Best 7 Six Layer Mexican Dip Recipes

5 LAYER MEXICAN DIP

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.

SIX-LAYER DIP

Steps:

• In a large bowl, mash the avocados with lemon juice, garlic salt and hot pepper sauce. Spoon into a deep-dish 10-in. pie plate or serving bowl. Layer with sour cream, olives, salsa, tomatoes and cheese. Cover and refrigerate for at least 1 hour. Serve with chips.

6 LAYER MEXICAN DIP

Steps:

• Spread each layer, one on top of the next, on a large serving plate or glass pan.
• 1st layer- bean dip 2nd layer- guacamole*see my recipe* 3rd layer- (combined) sour cream, mayonnaise, taco seasoning 4th layer- (combined) green onions, black olives, tomatoes 5th layer- salsa 6th layer-cheddar cheese Refrigerate for a couple hours.

FIVE LAYER MEXICAN DIP

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.

9-LAYER MEXICAN DIP

Steps:

• In large mixing bowl, combine refried beans and salsa. Consistency should be that of cake frosting--spreadable but not thick. Adjust amount of salsa accordingly.
• Spread bean and salsa mixture onto serving platter. (I use the back of a metal serving spoon.).
• Layer remaining ingredients.
• Serve with Baked Tostitos Scoops Tortilla Chips.
• NOTES: Also great as a meal. Even my green-veggie-phobic children devour this dish! This recipe is moderately spicy. Change the heat of the salsa to adjust. You could also top with jalapenos or other hot peppers to add more heat. I sometimes use different greens (prepackaged salad mixes) instead of iceberg lettuce and use different cheeses (pepperjack kicks it up a few notches!).

INDIVIDUAL SEVEN LAYER DIP CUPS

Steps:

• In a small bowl mix taco seasoning with refried beans. For a different and yummy taste, mix your taco seasoning with your sour cream layer.
• Layer the dip in each cup. I found that using a small cereal spoon worked best for me as a spread each layer in the cup. Here is the order I did: beans/taco seasoning mix, sour cream, guacamole, salsa, shredded cheese, tomatoes, olives, and green onions.
• Store in the refrigerator until serving and serve with chips.
• I was able to make about 12 cups of dip. They were a huge hit!
• If you wanted to, you could use the same amount of ingredients and spread it out in a 9x11" pan to make one large seven layer dip. ???? It will still taste amazing!

SIX LAYER MEXICAN DIP

Steps:

• 1. First layer: Combine the two cans of bean dip (I use one can regular and one can jalapeno)
• 2. Second layer: Guacamole dip
• 3. Third layer: sour cream, mayonnaise, and taco seasoning (combined)
• 4. Fourth layer: green onions and tomatoes (combined) Add 1 drained can of chopped black olives. I leave them out because we don't like them.
• 5. Fifth layer: salsa
• 6. Sixth layer: cheddar cheese
• 7. Spread each layer, one on top of the next, on a large serving plate or on a baking dish. Refrigerate. Serve with tortilla or corn chips for dipping.