7 LAYER DIP
This 7-layer dip is super easy and a beautiful dish to entertain with. I have a big colorful platter that I put it on. It's always a hit!!
Provided by Southern Mama
Categories < 15 Mins
Time 10m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Layer in this order.
- 16 oz refried beans mixed w/ 1 package taco seasoning.
- 1 c sour cream.
- 1 c guacamole.
- 1 c salsa.
- 1 c lettuce.
- 1 c Mexican cheese.
- 4oz sliced olives.
- 1 c tomatoes.
Nutrition Facts : Calories 138.5, Fat 8.7, SaturatedFat 4.6, Cholesterol 21.5, Sodium 752.4, Carbohydrate 11.1, Fiber 3.4, Sugar 3, Protein 5.4
7-LAYER B. L. T. DIP
There are many layered dip recipes out there - I have a couple of excellent ones in my collection, too. But this is a tasty new version that I think you'll enjoy! :)
Provided by Julesong
Categories Lunch/Snacks
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Combine cream cheese, mayonnaise, sour cream, Parmesan cheese, garlic powder, and salt and pepper to taste in a bowl.
- Spread the mixture onto a serving plate.
- Mix together the minced lettuce with the water chestnuts (if using).
- Top the cream cheese mixture with remaining ingredients, in order: lettuce/water chestnut, the cheeses, cooked and crumbled bacon, chopped tomatoes, and green onions.
- Chill for at least 2 hours before serving.
- Serve with bread rounds or pita chips for dipping.
- Note: you can also mix the water chestnuts into the cream cheese mixture instead of into the lettuce, if you prefer.
ULTIMATE 7 LAYER DIP
Make and share this Ultimate 7 Layer Dip recipe from Food.com.
Provided by Jens Kitchen
Categories < 15 Mins
Time 10m
Yield 48 serving(s)
Number Of Ingredients 9
Steps:
- Mix beans and taco seasoning mix. Spread onto bottom of 9-inch pie plate or quiche dish.
- Layer all remaining ingredients except chips over bean mixture; cover. Refrigerate several hours or until chilled.
- Serve with chips.
- Dip can be stored, tightly covered, in the refrigerator up to 2 days.
Nutrition Facts : Calories 31.7, Fat 2, SaturatedFat 1.2, Cholesterol 5.8, Sodium 97.7, Carbohydrate 2.3, Fiber 0.6, Sugar 0.3, Protein 1.4
7-LAYER ELOTE DIP
Make and share this 7-Layer Elote Dip recipe from Food.com.
Provided by Food.com
Categories < 30 Mins
Time 25m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- For the Guacamole:.
- Cut the avocados in half and remove the seed. Scoop the flesh into a large bowl and mash with a fork or potato masher, until desired consistency is reached. Add the olive oil and lime juice. Adjust seasoning with salt.
- For the Corn:.
- Remove the husk and silk from the corn. Grill over high heat until the outside is slightly charred, leaving some crunch on the inside of the kernels. Remove the kernels from the cob and set aside until ready to use. Adversely, you can remove the kernels from the cob and cook in a skillet over high heat.
- For the Sour Cream:.
- To make it easier to spread the sour cream, place it in a large zip top bag. Cut off one corner and use it as a pastry bag.
- For the Cilantro:.
- Clean the cilantro and roughly chop, making sure to not bruise the cilantro. Set aside until ready to use.
- For the Toasted Corn:.
- Place the toasted corn in a zip top bag and crush with a kitchen mallet or large sauté pan making sure to leave larger pieces for texture.
- For the Green Onion:.
- Clean the green onion, removing any dirt on the base. Finely slice the green onion, using both the greens and the white. Set aside until ready to use.
- Building the Dip:.
- Using a trifle dish or clear bowl, start the dip with the first layer of guacamole. Following the guacamole, add the grilled corn kernels. Using the zip top bag, add a layer of sour cream and spread evenly. Following the sour cream, add a layer of chopped cilantro. Cover the cilantro with the crumbled toasted corn. Following the toasted corn, add a layer of crumbled cotija or jack cheese. For the final layer, sprinkle the sliced green onions over the cheese and finish with a grating of fresh lime zest for flavor and color. Serve alongside warm tortilla chips.
- For the Spice Rub:.
- Combine all of the spices and seasoned salt, and set aside until ready to use.
- For the Chips:.
- Preheat canola oil in a deep fryer or large pan and heat to 350°F When ready cut the tortillas into 6 pieces each, sprinkle into hot oil and fry for 2-3 minutes until crisp. Season immediately out of the fryer with the seasoned rub and serve warm. You can also make the same rub without salt, and season good quality store bought tortilla chips.
Nutrition Facts : Calories 677.1, Fat 41.2, SaturatedFat 16.8, Cholesterol 72.6, Sodium 1316.7, Carbohydrate 65.5, Fiber 13.6, Sugar 8.2, Protein 20.1
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