EIGHT-LAYER DIP
Provided by Ree Drummond : Food Network
Categories appetizer
Time 30m
Yield 8 servings
Number Of Ingredients 16
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 SALAD
Steps:
- Combine the farro with the stock or water in a large saucepan and bring to a boil. Reduce to a simmer, cover and cook until tender, about 30 minutes; drain off any excess liquid. Season with salt and pepper and toss with 1 tablespoon of the olive oil. Set aside to cool.
- Preheat the oven to 400 degrees F.
- Toss the squash with the remaining 2 tablespoons olive oil, a few pinches of salt, a few turns of pepper and a pinch of crushed red pepper. Roast until tender, 25 to 30 minutes. Let cool.
- Make the dressing by combining the yogurt, basil, mayonnaise, white wine vinegar, Dijon and garlic in a medium bowl. Season with salt and pepper.
- In a large glass serving bowl, layer the farro, kale, squash, prosciutto, shallots, dressing, Parmesan and almonds. Finish with the remaining basil and a few turns of pepper.
MINI EIGHT-LAYER DIPS
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
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.
EIGHT-LAYER SPREAD
Make and share this Eight-Layer Spread recipe from Food.com.
Provided by Kimberly Gunn
Categories Spreads
Time P1DT20m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Stir together beans and picante or taco sauce.
- Arrange lettuce on a 12-inch platter, leaving a 2-inch open rim at edge of platter.
- Spread bean mixture over lettuce, making a layer about 1/4 inch thick.
- Then, layer sour cream and avocado dip.
- Top with cheese, onion, and olives.
- Cover and chill up to 24 hours.
- Before serving, arrange tomatoes on top.
- Arrange the chips on a platter around spread.
Nutrition Facts : Calories 78, Fat 5.6, SaturatedFat 3.4, Cholesterol 14, Sodium 124.6, Carbohydrate 4.1, Fiber 1.1, Sugar 0.7, Protein 3.3
EIGHT LAYER TACO SPREAD
Make and share this Eight Layer Taco Spread recipe from Food.com.
Provided by ThatJodiGirl
Categories Spreads
Time 15m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Stir together beans and picante or taco sauce.
- Spread bean mixture about 1/4 inch thick, on a 12 inch platter, leaving a 2 inch open rim at edge of platter.
- Then layer sour cream, guacamole, cheese, onion, olives and lettuce.
- Cover and chill up to 24 hours.
- Before serving, arrange tomatoes on top.
- Arrange the chips on a platter around spread.
Nutrition Facts : Calories 77.6, Fat 5.6, SaturatedFat 3.4, Cholesterol 14, Sodium 123.2, Carbohydrate 4, Fiber 1.1, Sugar 0.7, Protein 3.2
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