7 Layer Fiesta Dip Recipe 435 Recipes

SPOOKY 7-LAYER DIP RECIPE

Steps:

• In a small bowl mix the taco seasoning with the refried beans.
• Spread the bean mixture evenly on an 11 inch plate getting close to the edge.
• Carefully spread ¾ cup of the sour cream over the bean mixture.
• Add the salsa very gently over the sour cream. If your salsa is really runny, drain off some of the liquid first.
• Apply the guacamole mixture over the salsa. I put dollops of guacamole all over and then carefully spread them together so that the salsa doesn't come through.
• Around the edge spread the grated cheese.
• Top the cheese with sliced olives, diced tomatoes, and sliced green onions.
• With the remaining ¼ cup of sour cream, put it into a sandwich bag and clip off the corner. Squeeze the sour cream into a web pattern over the guacamole.
• Top with plastic spiders.

SEVEN LAYER FIESTA DIP

Steps:

• 1. Spread refried beans in shallow serving dish. Mix sour cream and taco seasoning until well blended. Spread over refried beans. Top with cheese, dollops of guacamole, tomato onions, and olives. Serve with tortilla chips. Makes 8 to 10 servings.

SEVEN LAYER FIESTA DIP

Steps:

• 1. Put refried beans in a shallow serving dish. Mix the sour cream and taco seasoning mix together till well blended. Spread over refied beans.
• 2. Top with 2 cups of shredded cheese, the guacamole, tomatoes, green onions, black olives and diced avocados. It will be all in layers. Tossing the avocado in lime or lemon juice helps to keep from browning to fast.
• 3. Serve with your favorite chips or put it on a soft taco shell and roll it up.

7 LAYER FIESTA DIP

Steps:

• Mix cream cheese and seasoning mix.
• Spread on bottom of 9-inch pie plate or quiche dish.
• Layer guacamole, salsa, lettuce, cheese, onions and olives over cream cheese mixture.
• Serve immediately.
• Refrigerate any remaining dip.
• Serve with tortilla chips.

SEVEN LAYER FIESTA DIP

Steps:

• Spread refried beans in a shallow seving dish.
• Mix sour cream and Taco Seasoning Mix until well blended.
• Spread over refried beans.
• Top with cheese, dollops of quacamole, tomato, onions, and olives.
• Serve with tortilla chips.
• Note: you can also use McCormicks Cheesy Taco Seasoning Mix.
• Prepare this with 1 package of McCormick Guacamole Seasoning Mix.

FIESTA 7 LAYER DIP

Steps:

• Reserve 1/2 cup drained tomatoes; set aside. Blend remaining tomatoes and reserved liquid with beans in medium bowl.
• Spread bean mixture in 8x8-inch glass baking dish or round casserole dish. Top with guacamole.
• Blend together sour cream and seasoning mix in small bowl. Spread over guacamole. Top evenly with layers of cheese, olives, green onions and reserved tomatoes. Chill 2 hours prior to serving. Serve with tortilla chips, if desired.

7-LAYER FIESTA DIP

Steps:

• Spread refried beans in shallow serving dish.
• Mix sour cream and Taco Seasoning Mix in small bowl until well blended. Spread over refried beans.
• Top with layers of cheese, guacamole, tomatoes, onions and olives. Serve 7-layer dip with tortilla chips.

7-LAYER FIESTA PARTY DIP

Steps:

• In a bowl mix together the refried beans, half of the package of taco seasoning, the salsa, and 3 tablespoons of the sour cream.
• (Reason for adding salsa/sourcream: layered dips can be too thick for dipping if you don't add something to thin them down a bit - the salsa and sour cream add both flavor and the thinning aspect, so you don't want to skip them. Also, you can add cayenne and/or ancho powder to taste. I usually add ancho because I love the smokey flavor.).
• Spread the mixture into a large rectangular glass lasagna dish.
• (If you used two cans of beans and not all of the dip will fit in the dish, spread the remaining on a dinner plate and you can make your *own* dip to keep at home while you take the rest to the party!).
• In a separate bowl mix the rest of the sour cream with the remaining taco seasoning.
• Spread the sour cream mixture on top of the refried beans.
• Taking your guacamole, spread it carefully on top of the sour cream mixture. Take care not to mix the two together. (Some people swap these layers around - it's up to you -- I just prefer the guac on top.).
• Toss the two types of grated cheese together, then spread them on top of the guacamole.
• Sprinkle with the tomatoes, olives, and green onions. Chill in refrigerator for at least an hour before serving.
• You can make this recipe a day ahead and let it sit in the fridge overnight - let it come to room temperature before serving with round, restaurant-style tortilla chips. (The reason to serve it at room temp is so that when you attempt to dip your chips in they don't break!) Some folks like to serve this hot instead of cold: bake at 350 degrees F for 30 minutes, if you'd like to do that.
• Notes: The above is my basic recipe. When I make it these days, I usually fiddle with it a bit, by: using 1 can of black bean refried beans instead of regular, adding ancho powder into the beans and sour cream, and adding a small can of chopped mild green chiles into the refried beans. When I'm lucky enough to bring home any of this from a party as leftovers, I fill flour tortillas with the dip and fry them up as burritos. They're wonderful both warm and cold, and taste great for lunch!