Lucky Seven Healthy 7 Layer Dip Recipes

Steps:

• Heat refried beans in small nonstick pan over medium heat and season with hot sauce. Transfer the beans to a small, deep casserole dish. Scrape pan clean with rubber spatula and return to heat.
• Add a little extra-virgin olive oil to the pan and raise heat to high. When the oil smokes, add the scallions and sear them, 2 to 3 minutes. Add green salsa to scallions and heat through. Add cilantro, remove salsa from heat, and layer on top of the beans.
• Return the same pan to the stove, lower heat to medium and add black beans, heat through and season with cumin, layer on top of the green salsa.
• Top the black beans with a layer of chipotle salsa. Mix sour cream the lime zest and juice and spread on top of the chipotle salsa.
• Combine the meat of 2 ripe avocados with garlic, lemon juice, jalapeno and salt to form a chunky guacamole. Top the salsa with guacamole. Garnish the dip with the final layer of diced tomatoes and sliced olives.

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.

Steps:

• Place beans into a food processor with green onion (if using). Run until smooth. Spread evenly on the bottom of a deep glass 3-quart baking dish.
• Rinse food processor. Add avocado, salt, lemon juice and chopped jalapeno (if using). Run until smooth. Spread over the bean layer. Sprinkle the drained, chopped red peppers over the avocado layer. Spread the ricotta over the pepper layer, and smooth to make an even layer.
• Clean and chop the cilantro, parsley and tops of the green onions together. Then place on top of the cheese layer and smooth the top. In a small bowl mix the sour cream and taco seasoning. Then gently smooth over the herb layer. Quarter cherry tomatoes, and slice black olives and loosely sprinkle over sour cream mixture. Season with salt, pepper and chili flakes (if using). Squeeze a little lime and top with a cilantro sprig.