7 Layer B L T Dip Recipes

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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



7-layer B. L. T. Dip image

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.

8 ounces cream cheese, softened
1/4 cup mayonnaise or 1/4 cup vegetarian mayonnaise (Vegenaise)
1/4 cup sour cream or 1/4 cup plain yogurt
1/4 cup grated parmesan cheese
1/4 teaspoon garlic powder
salt and pepper, to taste
1 cup minced iceberg lettuce
1/4 cup minced water chestnut (the crunch is nice) (optional)
3/4 cup shredded cheddar cheese
3/4 cup shredded monterey jack cheese
8 slices bacon, cooked crisp and crumbled or 8 slices vegetarian bacon
4 roma tomatoes, seeded and chopped
3 green onions, chopped

HEALTHY SEVEN LAYER DIP

Provided by Cooking Channel

Categories     appetizer

Time 2h30m

Yield 12 appetizer servings

Number Of Ingredients 17



Healthy Seven Layer Dip image

Steps:

  • In large bowl, combine tomatoes, green onion, garlic, jalapeno, 1 tablespoon lime juice, and 1/4 teaspoon salt. In 8-inch skillet, heat oil on medium. Add onion; cook 3 to 4 minutes or until golden, stirring. Add chili powder; cook 1 minute. Remove from heat; add beans and 1/8 teaspoon each salt and black pepper. Mash until almost smooth.
  • In bowl, with fork, mash avocado, cilantro, remaining lime juice, and 1/8 teaspoon salt until almost smooth.
  • In 1 1/2-quart straight-sided dish, spread bean mixture in even layer. Top with corn and pepper. Spread sour cream and then the salsa over vegetables. Dollop avocado mixture over salsa; spread into even layer. Sprinkle with cheese. Serve immediately, or cover and refrigerate up to 2 hours. Serve with baked tortilla chips.

1 pound plum tomatoes, seeded and finely chopped
1 green onion, finely chopped
1 clove garlic, finely chopped
1/2 jalapeno chile, seeds and ribs removed, finely chopped
2 tablespoons fresh lime juice
Salt
1 teaspoon canola oil
1 small onion, finely chopped
1/2 teaspoon no-salt-added chili powder
1 can (15-ounce) no-salt-added pinto beans, rinsed and drained
Pepper
1 ripe Hass avocado, pitted and peeled
2 tablespoon chopped fresh cilantro
1 cup (from 2 ears) fresh corn kernels
1 large red pepper, finely chopped
4 ounce reduced-fat sour cream
1 1/2 ounces low-fat Cheddar cheese, shredded

SKINNY SEVEN LAYER DIP

The traditional 7 layer dip can be rather fattening, so here is a fresher, lighter alternative. It requires a tad more work, but I assure you it is worth it! I always have people asking for this recipe.

Provided by LED87

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Bean Dip Recipes

Time 20m

Yield 40

Number Of Ingredients 16



Skinny Seven Layer Dip image

Steps:

  • Mix together the sour cream, garlic, jalapeno pepper, cilantro, taco seasoning, hot pepper sauce, and 1/2 of the lemon juice in a bowl until well blended.
  • In another bowl, mash the avocado with the remaining lemon juice; set aside.
  • Spread the shredded lettuce over a 12-inch serving platter.
  • Layer the black beans evenly on top, followed by the Mexican-style corn.
  • Spread the prepared sour cream mixture over the corn.
  • Gently spread the avocado mixture on top of the sour cream.
  • Pour the salsa evenly over the avocado mixture.
  • Sprinkle the Mexican cheese blend, olives, green onions, and tomato on top.

Nutrition Facts : Calories 63.1 calories, Carbohydrate 7.9 g, Cholesterol 4.2 mg, Fat 2.9 g, Fiber 2.1 g, Protein 2.6 g, SaturatedFat 1 g, Sodium 239 mg, Sugar 1.1 g

1 (8 ounce) container fat-free sour cream
2 cloves garlic, minced
1 fresh jalapeno pepper, finely diced
1 tablespoon chopped fresh cilantro
1 (1 ounce) packet taco seasoning
5 dashes hot pepper sauce
1 lemon, juiced
2 avocados - peeled, pitted, and mashed
3 cups shredded lettuce
1 (15 ounce) can black beans, rinsed and drained
2 (11 ounce) cans Mexican-style corn, drained
1 cup chunky salsa
1 cup shredded Mexican cheese blend
1 (2.25 ounce) can sliced black olives, drained
¼ cup sliced green onions
1 Roma (plum) tomato, chopped

7 LAYER DIP

Make and share this 7 Layer Dip recipe from Food.com.

Provided by looneytunesfan

Categories     < 60 Mins

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 11



7 Layer Dip image

Steps:

  • Mix sour cream and taco seasoning. Chill for 30 minutes.
  • Combine beans and salsa in sauce pan and heat on medium until evenly blended. Let cool.
  • Spread beans and salsa in 11x13 inch pan. Spread sour cream / taco seasoning mixture over beans.
  • Layer cheese, olives, lettuce, tomatoes, avocados and green onions over each ingredient. Serve with tortilla chips.

Nutrition Facts : Calories 450, Fat 30, SaturatedFat 14, Cholesterol 53.5, Sodium 1155.7, Carbohydrate 33.2, Fiber 11.4, Sugar 3.4, Protein 16.2

1 (16 ounce) package sour cream
1 (1 ounce) package taco seasoning
2 (16 ounce) cans refried beans
1 (16 ounce) jar salsa
2 cups cheese, shredded
1 (4 ounce) can sliced olives
2 cups lettuce, shredded
1 large tomatoes, chopped
2 avocados, diced
1/2 cup green onion, chopped
tortilla chips

SEVEN-LAYER DIP

For this recipe, the traditional 7-layer dip has been revisited so that each layer is good enough to eat on its own, but isn't so much effort that the whole thing can't be finished in 20 minutes. The order of the layers offers some delightful moments, like where the cheese melts into the warm refried beans or where the cool sour cream meets the fiery salsa. Cilantro and scallions serve as a refreshing counterpoint, and Fritos lend added crunch. No need to dig out your trifle bowl: A platter with a lip is preferred here for easier scooping.

Provided by Ali Slagle

Categories     easy, dips and spreads, appetizer

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 14



Seven-Layer Dip image

Steps:

  • In a small bowl, stir together the sour cream and half the jalapeño (about 1 tablespoon). Season with salt and pepper. In another small bowl, coarsely mash the avocado, lime juice and remaining 1 tablespoon jalapeño, then season with salt and pepper.
  • In a small saucepan over medium-low heat or in a microwave, warm the refried beans with the cumin. Season with salt and pepper.
  • Spread the beans on a platter with a rim or lip. Top evenly with the cheese, followed by the olives, avocado mixture and salsa. Top with dollops of jalapeño-sour cream and sprinkle with crumbled Fritos, scallions and cilantro. Serve with tortilla chips.

Nutrition Facts : @context http, Calories 283, UnsaturatedFat 11 grams, Carbohydrate 20 grams, Fat 20 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 7 grams, Sodium 622 milligrams, Sugar 2 grams, TransFat 0 grams

3/4 cup sour cream
1 jalapeño, finely chopped (about 2 tablespoons)
Kosher salt and black pepper
2 medium ripe avocados
2 tablespoons freshly squeezed lime juice (from 1 lime)
1 (16-ounce) can refried beans
1 teaspoon ground cumin
1 cup freshly grated Cheddar (about 4 ounces)
1 cup sliced black olives (about 4 ounces)
3/4 cup good-quality, store-bought red salsa, fresh or jarred and any heat level (drained if watery)
1/2 cup Fritos or corn nuts, crumbled
1/4 cup thinly sliced scallions (about 2 scallions)
1/4 cup tightly packed cilantro leaves
Tortilla chips, for serving

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