7 Layer Sombrero Dip Recipes

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7-LAYER TACO BUNDT DIP

Provided by Food Network

Time 2h45m

Yield 6 servings

Number Of Ingredients 12



7-Layer Taco Bundt Dip image

Steps:

  • Line a 12-cup bundt pan with plastic wrap and press the wrap into the bottom and sides to fit snugly. Put the ground beef, taco seasoning, 1/2 teaspoon salt and a few grinds of pepper in a large nonstick skillet over medium heat and cook, breaking up the meat, until browned, 8 to 10 minutes. Drain the grease, transfer to a bowl and let cool for about 15 minutes.
  • Put the refried beans in a small saucepan over medium heat and cook, stirring frequently, until warm and bubbly, 2 to 3 minutes. Stir in about 1/3 cup of the sour cream, season with salt and pepper and cook until creamy, 1 minute. Let cool for about 15 minutes.
  • Add the ground beef to the bundt pan, then the refried beans. Top with the lettuce. Put the remaining sour cream in a pastry bag and pipe it over the lettuce until completely covered. Top with the tomatoes and gently press to create an even later. Top with the guacamole and cover with plastic wrap, smoothing the sheet on the surface of the guacamole without any air pockets. Refrigerate for 2 hours.
  • Place a large serving dish on top of the bundt pan. Tap the top of the bundt pan several times. Invert the dip onto the serving dish and remove the plastic wrap. Drizzle the salsa con queso on the top and sides of the dip.
  • Put the salsa in a small glass and place in the hole in the center of the dip. Place tortilla chips around the dip for serving.

1 pound 80/20 ground beef
1 tablespoon tomato paste
2 tablespoons taco seasoning
Kosher salt and freshly ground black pepper
One 16-ounce can refried beans
16 ounces sour cream
1/2 head iceberg lettuce, sliced
2 tomatoes, chopped
16 ounces guacamole
One 16-ounce jar salsa con queso
Salsa, for serving
Tortilla chips, for serving

7 LAYER SOMBRERO DIP

I got this recipe from Hidden Valley recipe pamphlet years ago. A friend and I used to take turns making dinner for our husbands at the shop. This is one of those things that wouldn't last but a few minutes when we fed them Mexican dishes.

Provided by barefootmommawv

Categories     < 15 Mins

Time 10m

Yield 8-10 serving(s)

Number Of Ingredients 9



7 Layer Sombrero Dip image

Steps:

  • Spread beans on a 10-inch serving platter.
  • Blend sour cream and dressing mix together. Spread over beans.
  • Layer remaining ingredients.
  • Serve with tortilla chips.

Nutrition Facts : Calories 220.4, Fat 14.4, SaturatedFat 8.4, Cholesterol 37.7, Sodium 448.7, Carbohydrate 14.2, Fiber 3.9, Sugar 2.2, Protein 9.9

1 (1 ounce) packet hidden valley original ranch dressing mix
1 cup sour cream
1 (16 ounce) can refried beans
1 cup diced tomato
1 (4 ounce) can sliced green chilies, drained
1 (2 1/4 ounce) can sliced black olives, drained
3/4 cup shredded cheddar cheese
3/4 cup shredded monterey jack cheese
1/2 cup chopped avocado (optional)

SEVEN LAYER DIP

Perk up this classic dish with fresh lime juice and homemade guacamole.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Appetizers and Snacks     Dips and Spreads Recipes     7 Layer Dip Recipes

Yield 64

Number Of Ingredients 14



Seven Layer Dip image

Steps:

  • Mix beans, chiles, 1 Tb. of lime juice, chili powder, cumin, and a pinch of salt in a small bowl. In a second small bowl, mash avocados with a fork; stir in remaining 2 Tbs. lime juice and 1/2 teaspoon of salt to make guacamole. In a third small bowl, mix sour cream and mayonnaise.
  • Spread bean mixture, then guacamole, then sour cream mixture, and finally salsa over the bottom of a 9-inch deep-dish pie plate or similar size pan. Sprinkle with olives, then cheese. (Dip can be covered and refrigerated up to 2 days) To serve, sprinkle with green onions.

Nutrition Facts : Calories 54 calories, Carbohydrate 2.8 g, Cholesterol 5 mg, Fat 4.5 g, Fiber 1.2 g, Protein 1.3 g, SaturatedFat 1.3 g, Sodium 109.1 mg, Sugar 0.3 g

1 (16 ounce) can refried beans (traditional variety)
1 (4.5 ounce) can chopped green chiles, undrained
1 tablespoon fresh lime juice, plus
2 tablespoons fresh lime juice for avocado layer
2 teaspoons chili powder
¼ teaspoon ground cumin
Salt
3 avocados, halved, pitted, flesh spooned out
1 cup sour cream
½ cup mayonnaise
1 cup salsa (drain to equal 1 cup if salsa is especially runny)
¾ cup sliced canned black olives, drained
1 cup grated pepper Jack cheese
½ cup thin sliced scallion greens, green part only

SOMBRERO DIP

This is a regular dip we use at all our family gatherings. Simple to make and feeds a lot of people, besides being yummy! Update- I substituted chorizo for the ground beef and oh boy, it takes to whole nother level!

Provided by lisar

Categories     Beans

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 11



Sombrero Dip image

Steps:

  • Brown meat and chopped onion, stir in salsa and chili powder, diced black olives and salt.
  • Add beans and cheese, heat thoroughly and garnish.

Nutrition Facts : Calories 147.1, Fat 8.1, SaturatedFat 3.5, Cholesterol 30.1, Sodium 510.5, Carbohydrate 9, Fiber 3, Sugar 0.9, Protein 9.8

1/2 lb ground beef
1/4 cup chopped onion
1/2 cup salsa
1 1/2 teaspoons chili powder
1/2 teaspoon salt
1 (12 ounce) can refried beans
1/2 cup diced black olives
1/2 cup shredded cheddar cheese
cheese
chopped onion
sliced olive

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