7-LAYER SOUTHWESTERN DIP
Make and share this 7-Layer Southwestern Dip recipe from Food.com.
Provided by Audrey M
Categories < 15 Mins
Time 15m
Yield 32 serving(s)
Number Of Ingredients 13
Steps:
- Line a 12" platter with the shredded lettuce.
- Stir together black beans, sweet pepper, and green onions.
- Spoon atop lettuce, leaving a lettuce border.
- Dollop sour cream atop bean mixture; gently spread in a smooth layer atop beans, leaving a border.
- Sprinkle with jalapeno peppers and lime peel.
- Drain excess liquid from salsa.
- Stir in avocado; spoon atop sour cream layer, leaving a border.
- Sprinkle cheese atop.
- Top with a layer of chopped ripe olives and sprinkle with cilantro or parsley, if desired.
- Serve immediately or cover and chill for up to 6 hours.
- Serve with tortilla chips.
LAYERED SOUTHWESTERN DIP
This is my best friend's Stevie's recipe. She gave it to me years' ago at Easter and it has been my job to make it for Thanksgiving each year since. It is the kind of dip that has people just pull up their chairs to the dish and leave only when the pan is scraped clean. Simple and delicious.
Provided by looneytunesfan
Categories Vegetable
Time 15m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Mash avocado with 1 tablespoon lemon juice.
- Spread into the bottom of a 9" pie plate.
- Spread sour cream evenly on top.
- Sprinkle with sliced green onions.
- Spoon 8 ounce taco sauce over the top and cover with cheese.
- Serve with Nacho Dorito Chips.
Nutrition Facts : Calories 92.4, Fat 8, SaturatedFat 3.2, Cholesterol 10.7, Sodium 107, Carbohydrate 3.5, Fiber 1.8, Sugar 0.8, Protein 2.7
LAYERED SOUTHWESTERN DIP WITH A TWIST
This is an exceptionally delicious and easy to prepare dish, regardless all the layers. Use most any transparent, glass serving dish so the pretty layers can be seen through the dish. Avocados contain no saturated fat or cholesterol and are virtually the only fruit that provides good-for-you mono-unsaturated fat. I found and adapted this recipe from the one at: http://www.avocadosfrommexico.com/Details.aspx?Id=138
Provided by Stoblogger
Categories < 30 Mins
Time 30m
Yield 10 , 10 serving(s)
Number Of Ingredients 12
Steps:
- Hummus Layer. Use a 9-inch by 7-inch by 2 ½-inch (11 cup) rectangular baking dish. Spread the hummus (or bean dip if you prefer) evenly over the bottom of the dish.
- Red onion layer. Put the onions into a colander or strainer and rinse well under cool water. Shake dry and put into a small bowl. Stir in 1 Tbsp of the lime juice, cilantro and ¼ tsp of the salt. Arrange in a single layer over the hummus in the dish.
- Sour cream layer. Mix the sour cream with ¼ tsp salt. Spread in a layer over the onions.
- Tomato layer. Pat the tomatoes dry and mix with 1 tsp salt. Arrange tomatoes over sour cream.
- Guacamole layer. Scoop the avocado pulp out into a medium-size bowl. Coarsely mash with a fork. Stir in salsa, arugula, remaining 1 Tbsp lime juice and about 1 tsp salt. Gently spread the arugula guacamole over the tomatoes.
- Sprinkle with bacon and finely shredded cheese.
- Refrigerate up to 2 hours before serving.
- Serve with thick tortilla chips, sliced jacima, or vegetable sticks.
Nutrition Facts : Calories 251.3, Fat 21.5, SaturatedFat 6.7, Cholesterol 19.6, Sodium 795.7, Carbohydrate 13, Fiber 5.9, Sugar 3.2, Protein 4.8
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