Party Time Seven Layer Dip Recipes

7 LAYER DIP

Steps:

• Place salsa in a sieve to drain any liquid (this keeps your dip from getting runny).
• Combine refried beans and milk (or you can use the liquid from the salsa if you prefer) until smooth. Spread in the bottom of a 9x13 pan.
• Combine cream cheese, sour cream and taco seasoning with a mixer on medium. Spread over refried beans.
• Spoon guacamole over cream cheese and gently spread. Repeat with drained salsa.
• Top with cheese, olives/tomatoes and green onions.
• Chill 1 hour before serving. Serve with tortilla chips or crackers.

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!

PARTY TIME SEVEN LAYER DIP

Steps:

• Bean layer: In a bowl, mash everything together until smooth, set aside.
• Guacamole layer: Mash everything together until smooth.
• If you are making the guacamole ahead of time, cover it very tightly with plastic wrap.
• The wrap should rest on top of the guac, not above it.
• Don't even think about putting the avocado pit in the guac to keep it green, it's not going to work.
• What works is the lime juice in the guac and the plastic wrap on the guac, to keep out the air.
• Even after 24 hours the guac is not going to be a gorgeous green, but no one will care, it will taste delicious anyway, and have another 5 layers of stuff over it.
• Other layers: In a large, straight-sided glass dish, spread the bean layer across the bottom.
• Spread half the tomatoes over the bean layer.
• Spread the guacamole over the chopped tomatoes.
• Spread the drained salsa over the guacamole, then the sour cream over the salsa, then the other half of the tomatoes, then the grated Cheddar.
• You can add some black olives over the Cheddar, and then you can call it Eight Layer Dip.
• Serve with lots of tortilla chips.