Best 6 Slim Six Layer Dip Recipes

Indulge in a symphony of flavors with our tantalizing Slim Six Layer Dip, a guilt-free indulgence that combines the richness of Mexican cuisine with a healthier twist. This delectable dip features six distinct layers, each contributing a unique dimension to the overall experience. From the creamy and flavorful Greek yogurt base to the vibrant salsa, zesty guacamole, and savory seasoned black beans, every bite is a celebration of fresh, wholesome ingredients. Topped with a sprinkle of reduced-fat sour cream, diced tomatoes, and a hint of green onions, this dip is not only a visual masterpiece but also a symphony of flavors that will delight your taste buds without compromising your health goals. Dive into the depths of flavor with our curated collection of recipes, offering variations to suit every preference. From a classic rendition to a spicy fiesta-style dip, discover the perfect recipe to elevate your next party or gathering.

Here are our top 6 tried and tested recipes!

SIX LAYERS AND A CHIP DIP

Six Layers and a Chip Dip image

Provided by Food Network Kitchen

Categories appetizer

Time 15m

Yield 8 to 10 servings

Number Of Ingredients 16

Ingredients

2 cloves garlic
2 teaspoons kosher salt
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can pinto beans, drained and rinsed
2 teaspoons chili powder
2 tablespoons water
1 tablespoon extra-virgin olive oil
2 cups low-fat shredded Cheddar
2 ripe avocados, preferably Hass
1 jalapeno, stemmed, finely chopped, (with seeds for more heat)
2 cups chopped romaine lettuce
1 1/2 cups nonfat yogurt, preferably Greek
1/2 cup fresh cilantro, leaves and some stems, roughly chopped, plus more for garnish
3 ripe medium tomatoes, diced
5 scallions (white and green), thinly sliced
Baked tortilla chips, for dipping

Steps:

On a cutting board, smash the garlic cloves, sprinkle with 1 teaspoon of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Put the garlic, beans, chili powder, water, and olive oil in the bowl of a food processor and blend until smooth. Spread in the bottom of a 2-quart casserole or gratin dish, or in individual sized dishes, as desired.
Scatter the cheese over the beans. Halve and seed the avocados, then mash with the jalapeno and another teaspoon of salt in a small bowl. Spread a layer of the avocado over the cheese, and then scatter the lettuce on top.
Mix the yogurt with the cilantro and then spread over the lettuce. Add a layer of tomatoes and, finally, scatter the scallions on top. Chill until ready to serve. Garnish with a few cilantro sprigs and serve with baked chips.

Nutrition Facts : Calories 252 calorie, Fat 11 grams, SaturatedFat 2.4 grams, Sodium 873 milligrams, Carbohydrate 27 grams, Fiber 9.5 grams, Protein 15 grams

MINI EIGHT-LAYER DIPS

Mini Eight-Layer Dips image

The best thing about this popular party dip? They're served in individual jars so you don't have to share! You can also make them ahead of time and keep them in the fridge. Serve with thin tortilla strip chips for easy dipping.

Provided by Kardea Brown

Categories appetizer

Time 40m

Yield 8 servings

Number Of Ingredients 21

Ingredients

1 tablespoon canola oil
2 cloves garlic, minced
One 15.8-ounce can black-eyed peas, undrained
1/3 cup unsalted vegetable stock
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
3 small ripe avocados
Juice of 1/2 large lime (about 4 teaspoons)
1/4 cup diced onion
2 tablespoons chopped fresh cilantro
2 teaspoons hot sauce
1/2 teaspoon kosher salt
2 cloves garlic, minced
1 cup sour cream
1 cup fresh salsa
1 cup Mexican blend cheese
2 green onions, sliced
2 tomatoes, chopped
One 2.25-ounce can sliced ripe olives, drained
Tortilla strip chips, for dipping

Steps:

Make the refried black-eyed peas: Heat the oil in a large skillet over medium heat. Add the garlic and saute 30 seconds. Add the black-eyed peas, vegetable stock, chili powder and cumin. Mash the mixture with a potato masher. Simmer until thickened, about 10 minutes. Season with salt and pepper. Set aside to cool slightly.
Make the guacamole: Peel, pit and mash the avocados in a medium bowl. Add the lime juice, onion, cilantro, hot sauce, salt and garlic. Mash to desired consistency.
To finish: Layer the refried black-eyed peas in eight 6-ounce jars, followed by the guacamole, sour cream, salsa, cheese, green onions, tomatoes and olives. Serve with the tortilla strip chips.

SIX-LAYER DIP

Six-Layer Dip image

Tortilla chips make great scoopers for this dip, which is a family favorite after we open Christmas gifts. Sometimes I serve it in a glass bowl-just to show off the pretty layers.-Etta Gillespie, Elmendorf, Texas

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 2-1/2 cups.

Number Of Ingredients 10

Ingredients

2 medium ripe avocados, peeled and sliced
2 tablespoons lemon juice
1/2 tablespoon garlic salt
1/8 teaspoon hot pepper sauce
1 cup sour cream
1 can (4-1/4 ounces) chopped ripe olives, drained
1 jar (16 ounces) thick and chunky salsa, drained
2 medium tomatoes, seeded and chopped
1 cup shredded cheddar cheese
Tortilla chips

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.

Nutrition Facts : Calories 90 calories, Fat 7g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 313mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.

6 LAYER MEXICAN DIP

6 Layer Mexican Dip image

Make and share this 6 Layer Mexican Dip recipe from Food.com.

Provided by JennW

Categories Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 (9 ounce) cans bean dip
2 cups guacamole
1 cup sour cream (low fat ok)
1/2 cup mayonnaise (low fat ok)
1 (1 1/4 ounce) packet taco seasoning
2 green onions, minced fine
1 (4 1/4 ounce) can chopped black olives, drained
2 medium tomatoes, diced
1 cup salsa
3/4 cup shredded cheddar cheese (low fat ok)

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.

Nutrition Facts : Calories 259.1, Fat 21.6, SaturatedFat 9.3, Cholesterol 36.8, Sodium 684.2, Carbohydrate 12.4, Fiber 2, Sugar 3.9, Protein 6.2

PACE SIX-LAYER DIP

Pace Six-Layer Dip image

Make and share this Pace Six-Layer Dip recipe from Food.com.

Provided by kadidel

Categories Lunch/Snacks

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 11

Ingredients

3 avocados
2 tablespoons lemon juice
salt and pepper
9 ounces bean dip
1 cup green onions with top
8 ounces sharp cheddar cheese (grated)
1 cup sour cream
1/2 cup mayonnaise
2 chopped tomatoes
4 ounces black olives (sliced)
1 cup Pace Picante Sauce (or more)

Steps:

Mash avocados in a bowl with lemon juice, salt and pepper.
Combine sour cream and mayonnaise in another bowl.
To assemble: spread bean dip in an oblong dish, top with avocado mixture, layer with sour cream mixture.
Sprinkle with onions, tomatoes and olives and cover with cheese.
Top with Pace Picante Sauce.
Serve with chips.

Nutrition Facts : Calories 389.2, Fat 33, SaturatedFat 12.3, Cholesterol 46.2, Sodium 622.4, Carbohydrate 16.9, Fiber 6.7, Sugar 3.8, Protein 10.7

SIX-LAYER DIP

Six-Layer Dip image

Dip into party time fun with this crowd-pleasing Six-Layer Dip recipe. True to the belief that more is merrier, this delicious six-layer dip is a chip's best buddy. The combination of salsa, cheddar cheese, sour cream, cream cheese, tomatoes and onions stacks up!

Provided by My Food and Family

Categories Home

Time 3h10m

Yield 4 cups or 32 servings, 2 Tbsp. each

Number Of Ingredients 8

Ingredients

1 fully ripe avocado, cut in half, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 Tbsp. (1/2 of 1.25-oz. pkg.) TACO BELL® Taco Seasoning Mix
3 Tbsp. TACO BELL® Thick & Chunky Salsa
1 small tomato, chopped
3/4 cup KRAFT Shredded Mild Cheddar Cheese
2 green onions, sliced

Steps:

Mash half the avocado with cream cheese until well blended; spread onto bottom of pie plate.
Mix sour cream and seasoning mix; spread over cream cheese mixture. Chop remaining avocado; mix with salsa. Spread over sour cream layer; cover with remaining ingredients.
Refrigerate several hours or until chilled.

Nutrition Facts : Calories 60, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 0.6337 g, Sugar 0 g, Protein 1 g

Tips:

- For a creamy and smooth dip, use full-fat sour cream and cream cheese. If you prefer a lighter dip, you can use low-fat or non-fat dairy products. - To add a smoky flavor to the dip, use a can of chipotle peppers in adobo sauce. Be sure to remove the seeds from the peppers before adding them to the dip. - If you don't have any taco seasoning, you can make your own by combining chili powder, cumin, garlic powder, onion powder, paprika, and salt. - To make the dip ahead of time, simply assemble the layers and cover the dish with plastic wrap. Refrigerate the dip for up to 24 hours before serving. - Serve the dip with tortilla chips, vegetables, or crackers.

Conclusion:

The six-layer dip is a classic party appetizer that is always a hit. It's easy to make, delicious, and can be tailored to your own taste preferences. Whether you like it spicy, mild, or somewhere in between, there's a six-layer dip recipe out there for you. So next time you're looking for a crowd-pleasing appetizer, give the six-layer dip a try. You won't be disappointed!