Best Eight Layer Dip Recipes

Eight-Layer Dip image

Provided by Ree Drummond : Food Network

Time 30m

Yield 8 servings

Number Of Ingredients 16

8 slices thick-cut bacon, cut into 1-inch pieces
One 16-ounce can refried beans
One 4-ounce can diced green chiles
1 teaspoon ground cumin, plus more if needed
Favorite hot sauce, as needed
1/4 cup fresh cilantro, chopped
3 Roma tomatoes, finely diced
2 jalapeno peppers, seeded and minced
1 small yellow onion, finely diced
4 limes, juiced
Kosher salt
3 avocados, halved and pitted
1 1/2 cups grated sharp Cheddar cheese
2 cups sour cream
One 3.8-ounce can sliced black olives
8 ounces cotija cheese, crumbled

Steps:

For the refried beans, in a medium skillet over medium heat, add the chopped bacon and render until crisp, 7 to 9 minutes. Remove the bacon to a paper towel-lined plate with a slotted spoon and reserve. Discard all but 2 tablespoons of bacon grease from the skillet.
Return the skillet to medium heat and add the beans, green chiles, cumin and hot sauce to taste. Cook, stirring frequently, until heated through, 2 to 3 minutes. Remove from the heat, taste and add more cumin or hot sauce if desired. Reserve.
For the pico de gallo, in a medium bowl, mix together the cilantro, tomatoes, jalapeno, onion, 2 tablespoons of the lime juice and a pinch of salt. Taste, adjust the seasoning and reserve.
For the guacamole, scoop the avocado into a medium bowl. Add a pinch of salt, the remaining lime juice, 1/4 cup of the pico de gallo and 2 tablespoons of the juices from the bottom of the bowl. Mix together, taste and adjust the seasoning.
In a glass dish, begin layering in the following order: refried beans, Cheddar cheese, sour cream, guacamole, black olives, cotija, bacon and pico de gallo to finish. Enjoy.

Eight-Layer Chicken Chili Dip image

Provided by Food Network Kitchen

Time 1h45m

Yield 10 to 12 servings

Number Of Ingredients 19

2 tablespoons vegetable oil
1 medium red onion, chopped
2 cloves garlic, finely chopped
3 tablespoons tomato paste
1 tablespoon chili powder
Kosher salt
1/4 teaspoon cayenne pepper
1 cup low-sodium chicken broth
2 cups shredded rotisserie chicken
1 cup sour cream
1 cup roughly chopped cilantro leaves and stems
Juice and zest of 1 lime
1 cup frozen corn, thawed
1 green bell pepper, chopped
1 1/2 cups crumbled cornbread
3 medium tomatoes, chopped
One 14-ounce can black beans, drained and rinsed
1 1/2 cups shredded yellow Cheddar
Tortilla or corn chips for dipping

Steps:

Heat the oil in a large nonstick skillet over medium-high heat, add half of the onion and the garlic and cook, stirring, until soft and just begins to brown, about 4 minutes. Add the tomato paste, chili powder, 1/2 teaspoon salt and the cayenne pepper. Cook, stirring, until the oil is brick red, about 2 minutes. Add the chicken broth and bring to a simmer. Cook until thickened slightly, about 3 minutes. Add the shredded chicken and stir until just warmed through, remove from heat and cool to room temperature.
Whisk together the sour cream, cilantro, lime juice and zest in a small bowl. Toss together the corn and pepper in another small bowl.
Layer the dip in a medium, straight-sided 3-quart glass trifle bowl or your favorite serving dish. Spread the cornbread on the bottom, then top, in even layers, with the tomatoes, beans, cheese, cilantro-lime sour cream, chicken chili, the remaining chopped onions and the corn-pepper mixture.
Wrap and refrigerate until chilled, at least 1 hour or overnight. Serve with chips for dipping.