Fantastic Seven Layer Dip Recipes

Steps:

• 1. Reserve 1/2 cup drained tomatoes; set aside. Blend remaining tomatoes and reserved liquid with beans in medium bowl.
• 2. Spread bean mixture in 8x8-inch glass baking dish or round casserole dish. Top with guacamole.
• 3. Blend together sour cream and seasoning mix in small bowl. Spread over guacamole. Top evenly with layers of cheese, olives, green onions and reserved tomatoes. Chill 2 hours prior to serving. Serve with tortilla chips, if desired.

Steps:

• In a small mixing bowl combine the sour cream and taco mix; mix well.
• Spread bean dip into the bottom of a 9x13 inch clear glass dish. Layer avocado on top of the bean dip. Sprinkle the lemon juice and garlic salt over the mixture. Spread the sour cream mixture over the avocados. Layer the olives over the sour cream, the tomatoes over the olives; spread the cheese dip and onions over the entire mixture. Serve with tortilla chips for dipping.

Steps:

• Heat oven to 350°F. Spray 10-inch ovenproof skillet with cooking spray. Place whipping cream in skillet; heat just to simmering over medium heat. Remove from heat, and add cream cheese; let stand 2 minutes. Beat with whisk until smooth.
• In small bowl, mix refried beans and taco seasoning mix; spoon over cream cheese mixture (do not spread). Top with ripe olives, followed by cheddar cheese.
• Bake 23 to 27 minutes or until cheese is melted and dip is heated through.
• Top with avocado, tomato, onions and jalapeños. Serve with chips.

Steps:

• In a small bowl, combine beans and the taco seasoning mix.
• Spread the bean/taco mix evenly over the bottom of an 8-inch square serving dish.
• Layer with the sour cream, then the guacamole, then the shredded cheese, then the salsa, then the chiles and last, the green onions.
• Serve with lots of tortilla chips-- delicious!

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.

Steps:

• Slice avocadoes in half; remove seed; Peel away outer skin and place fruit in bowl.
• Cover fruit with lime juice and mash with fork.
• Season with salt to taste, 1/4 tsp.
• garlic powder, and 1/8 tsp.
• cumin.
• Beat together cream cheese, sour cream, salsa, and the 1 tsp.
• cumin in a mixing bowl; set aside.
• In another small bowl mix together refried beans and the 1 tsp.
• garlic powder (garlic salt o. k.) to taste.
• Spread beans over the bottom of a serving dish or large casserole.
• On top of this spread the guacamole, leaving a small area of beans exposed.
• Place sour cream/cream cheese over guacamole, leaving a small area of guacamole exposed.
• Sprinkle lettuce over sour cream/cream cheese, leaving a small area of that exposed.
• Cover lettuce with sprinklings of first: cheese, then tomatoes, then black olives.
• To garnish, place a few tortilla chips around the perimeter of the dish.
• Keep chilled until time to serve, but do not chill chips.