FIESTA 7 LAYER DIP
Colorful layers of refried beans, guacamole, sour cream, cheese, spicy tomatoes, olives and onion for a casual party dip
Provided by Food Network
Time 2h20m
Yield 14 servings (1/2 cup each)
Number Of Ingredients 9
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.
7 LAYER DIP
This 7-layer dip is super easy and a beautiful dish to entertain with. I have a big colorful platter that I put it on. It's always a hit!!
Provided by Southern Mama
Categories < 15 Mins
Time 10m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Layer in this order.
- 16 oz refried beans mixed w/ 1 package taco seasoning.
- 1 c sour cream.
- 1 c guacamole.
- 1 c salsa.
- 1 c lettuce.
- 1 c Mexican cheese.
- 4oz sliced olives.
- 1 c tomatoes.
Nutrition Facts : Calories 138.5, Fat 8.7, SaturatedFat 4.6, Cholesterol 21.5, Sodium 752.4, Carbohydrate 11.1, Fiber 3.4, Sugar 3, Protein 5.4
SEVEN-LAYER DIP CAKE
Provided by Food Network Kitchen
Time 1h45m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Coat two 9-inch round cake pans with cooking spray. Prepare the cake mix as directed; divide between the pans and bake as directed. Let cool on a rack.
- For the refried beans, make the pudding as the label directs; fold in the cocoa powder until combined. Transfer to a large resealable plastic bag and refrigerate until ready to use.
- For the salsa, hull the strawberries and finely chop. Mash with a fork until juicy; set aside.
- For the lettuce, combine the coconut, 2 drops yellow food coloring, 1 drop green food coloring and 2 teaspoons water in a resealable plastic bag; shake and massage to distribute the color.
- For the cheese, melt the yellow and orange candy melts together in the microwave, stirring, until smooth. Let cool slightly, then transfer to a resealable plastic bag and snip a small corner. Make lines back and forth on 2 parchment-lined baking sheets; let set.
- For the olives, thinly slice the cherries; combine with 3 to 4 drops black food coloring in a resealable plastic bag and shake to distribute the color. Transfer to a paper towel?lined plate; blot dry.
- Stack the cakes and trim with a paring knife so that they are about 1 1/2 inches smaller in diameter than your serving bowl. Transfer 1 cake to the bowl.
- Pipe the pudding around the cake and up against the glass bowl; stop when the pudding is about three-quarters of the way up the side of the cake.
- For the sour cream, put the whipped cream in a resealable plastic bag. Pipe on top of the pudding and cake. Place the second cake on top.
- For the guacamole, tint the frosting with yellow and green food coloring, plus a few drops of red. Transfer to another resealable plastic bag; pipe around the second cake layer.
- Strain the strawberries through a fine-mesh sieve, pressing to remove as much liquid as possible. Spoon the strawberry pulp on top of the cake and frosting.
- Sprinkle the coconut on top of the strawberry layer. Break the candy melt strands into small pieces; sprinkle on top of the coconut. Top with the maraschino cherries.
SEVEN-LAYER CRANBERRY COBB DIP
This festive dip is similar to a layered salad. We recommend scooping a mound of it onto a plate (make sure you get all the layers) and then spreading it on your favorite crackers.
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Special equipment: a 2-quart trifle bowl
- Adjust two oven racks to the upper and lower thirds of the oven and preheat to 425 degrees F. Spread the walnuts on a baking sheet and the bread on another baking sheet. Bake the walnuts until golden and toasted, about 10 minutes. Bake the bread until lightly golden brown and crispy, 10 to 12 minutes. Set both aside to cool completely. Finely chop 2 cups of the walnuts and set aside.
- Meanwhile, whisk together the sour cream, mayonnaise, lemon zest and juice, parsley, scallions, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Set aside.
- Put the chicken in a food processor along with 1 cup of the sour cream mixture, 1/4 teaspoon salt and a few grinds of pepper. Process until the mixture is a chunky puree. Transfer to another medium bowl and set aside.
- Rinse out the food processor, and add the toasted bread, 2 cups of the unchopped walnuts, the mustard and 1 teaspoon salt. Process until the mixture resembles a chunky puree. With the motor running, slowly drizzle in the oil and 2 tablespoons water through the feed tube. Continue to process until smooth.
- To assemble the dip, make an even layer of the chicken salad in the bottom of a 2-quart trifle bowl. Then top with even layers of the following: the walnut mixture, chopped celery stalks, blue cheese, the reserved finely chopped walnuts, the remaining sour cream-herb sauce and then the cranberries. Sprinkle with the celery leaves. Serve right away, or cover and refrigerate up to 8 hours or overnight. Serve with crackers.
LUCKY 7 LAYER DIP
Food Network
Provided by Rachael Ray : Food Network
Categories appetizer
Time 15m
Yield 6 servings
Number Of Ingredients 19
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.
CHARRED CORN 7-LAYER DIP
Provided by Molly Yeh
Categories appetizer
Time 2h20m
Yield 8 to 12 servings
Number Of Ingredients 29
Steps:
- To make the roasted corn salsa: Heat 1 tablespoon olive oil in a 12-inch cast-iron skillet over medium-high heat. Add the corn kernels and stir to coat in the oil. Season with salt. Cook until the corn kernels are browned and blistered, 6 to 8 minutes. Remove from the heat and pour into a bowl. While still hot, add the cilantro, chile, lime juice, onion and the remaining tablespoon olive oil. Stir to combine. Season with salt, if needed, and a couple turns of black pepper. Allow to cool to room temperature.
- Spread the Refried Beans on the bottom of a 9-by-13-inch baking dish in an even layer.
- Carefully spread the Guacamole in an even layer over the beans.
- Mix together in a medium bowl the sour cream, coriander, smoked paprika and 1 teaspoon salt until thoroughly combined. Carefully spread the sour cream on top of the layer of Guacamole.
- To complete the remaining layers, sprinkle the Cotija evenly over the corn salsa. Top the Cotija with the radishes. Sprinkle the green onions on top. Drizzle with hot sauce, if desired. Serve with the limey tortilla chips.
- Heat the oil in a 12-inch cast-iron pan over medium heat. Add the onion and garlic. Season with 1 teaspoon salt. Cook until the garlic and onion are softened and fragrant, about 5 minutes. Add the beans, green chiles, chipotles and sauce. Season with the remaining teaspoon salt. Stir to combine until the beans are coated, then cook for 2 minutes. Add the chicken broth and stir to incorporate. Increase the heat to medium-high. Bring to a boil and reduce to a simmer. Simmer until the chicken broth is slightly reduced and thickened to a gravy, 10 to 12 minutes. Turn off the heat and transfer the beans to a food processor with a blade attachment or to a high-speed blender. Puree until smooth. Season with salt.
- In a large bowl, add the avocados, cilantro, lime zest and juice and salt. Mash until smooth but still slightly chunky.
SEVEN LAYER DIP
Make and share this Seven Layer Dip recipe from Food.com.
Provided by Candy C
Categories Tex Mex
Time 15m
Yield 1 large platter
Number Of Ingredients 9
Steps:
- In 2 qt.
- baking dish, spread the refried beans, then make a layer of the guacomole.
- Mix sour cream, mayonnaise and 1/2 pkg taco mix in small bowl and spread onto guacomole.
- Top with diced tomatoes, black olives, green onion and cheese.
- Sprinkle remaining taco mix on top.
- Serve with tortilla chips.
Nutrition Facts : Calories 1250.2, Fat 55.8, SaturatedFat 29.9, Cholesterol 119.6, Sodium 4162.1, Carbohydrate 141.8, Fiber 45.2, Sugar 12.1, Protein 52.7
SEVEN LAYER DIP SALAD
All the best flavors of seven layer dip, served up as a salad. This is super easy and a great summertime recipe. Simply heat the beans with the taco seasoning and sauce for a vegetarian dinner.
Provided by orangeteapot
Categories < 30 Mins
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- 1. Brown ground beef and drain fat. Season with the taco seasoning packet (according to directions on the packet). Stir in 1/4 cup of taco sauce and remove from heat.
- 2. Chop lettuce into bite-sized pieces. Layer in the bottom of the bowl.
- 3. Top with tomato, avocado and lime juice.
- 4. Continue layering: seasoned beef, drained beans, shredded cheese, mushrooms, jalapenos, and black olives.
- 5. Mix the ranch dressing and sour cream. (Note: I use the packet of ranch dressing mix. Make according to directions, replacing half the mayo with sour cream. Mix in a little taco sauce for some kick!).
- 6. Top with the sour cream-ranch dressing, serve with tortilla chips, and enjoy!
Nutrition Facts : Calories 1041.8, Fat 79.3, SaturatedFat 18.7, Cholesterol 121.8, Sodium 2065.1, Carbohydrate 53.6, Fiber 19.2, Sugar 10.4, Protein 35.5
ULTIMATE 7-LAYER DIP
Serve our Ultimate Seven Layer Dip at any party for a savory sample of flavor. With sour cream, zesty salsa and cheese, our seven layer dip is delicious!
Provided by My Food and Family
Categories Home
Time 3h15m
Yield 48 servings, 2 Tbsp. each
Number Of Ingredients 8
Steps:
- Mix beans and seasoning mix until blended; spread onto bottom of pie plate.
- Top with layers of remaining ingredients.
- Refrigerate several hours or until chilled.
Nutrition Facts : Calories 30, Fat 1.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
SEVEN LAYER TACO DIP
I am continuously asked to bring this dip for parties and family get-togethers. People gather around the platter until it's gone.
Provided by SUE CASE
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes
Time 30m
Yield 56
Number Of Ingredients 11
Steps:
- In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.
- Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
- Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.
Nutrition Facts : Calories 65.6 calories, Carbohydrate 3.5 g, Cholesterol 12.8 mg, Fat 4.9 g, Fiber 0.9 g, Protein 2.3 g, SaturatedFat 2.9 g, Sodium 178.1 mg, Sugar 0.7 g
SEVEN LAYER DIP MADE EASY
Quick, easy and delicious. This is my favorite to take to parties. There are never any leftovers!
Provided by Christina Suggs
Categories Appetizers and Snacks Dips and Spreads Recipes Bean Dip Recipes
Time 15m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 480.7 calories, Carbohydrate 48.7 g, Cholesterol 26.1 mg, Fat 27.4 g, Fiber 6.3 g, Protein 12.3 g, SaturatedFat 8.9 g, Sodium 1259.1 mg, Sugar 4.9 g
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
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
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
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
7 LAYER TACO DIP
Make and share this 7 Layer Taco Dip recipe from Food.com.
Provided by Christine
Categories Spreads
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Layer ingredients as indicated above in a 10 inch pie pan.
- Mix ingredients for Layer 3 together and spread on top of layer 2.
- Serve with any corn chips or the chip of your choice.
- All instructions are above with ingredients.
Nutrition Facts : Calories 164.6, Fat 13.3, SaturatedFat 8.2, Cholesterol 39.6, Sodium 196, Carbohydrate 4, Fiber 1, Sugar 2.4, Protein 8.2
7-LAYER DIP
This is a recipe originally called for Ortega ingredients but I have edited it to make it so you can use whatever ingredients instead of just Ortega.
Provided by tomsawyer
Categories Beans
Time 10m
Yield 1 seven-layer dip, 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Combine refried beans and taco seasoning mix in small bowl.
- Spread bean mixture in 8" square dish.
- Top with sour cream, guacamole, cheese, salsa, chiles and green onions.
- Can be prepared up to 2 hours ahead and chilled.
- Serve with chips.
Nutrition Facts : Calories 91.8, Fat 5.1, SaturatedFat 2.8, Cholesterol 12, Sodium 441.1, Carbohydrate 9.2, Fiber 2.7, Sugar 2.1, Protein 3.2
SEVEN-LAYER DIP
Steps:
- Heat the refried beans, minced chipotle pepper, and water in a medium saucepan until hot and smooth. Spoon into a glass bowl or dish. Create a layer with all the cheese, then layers of all the chiles, avocado, tomatoes, sour cream, and cilantro, in that order. Serve with tortilla chips while the beans are warm, so that the cheese is nicely melted.
SEVEN LAYER DIP II
My mom's Seven Layer Dip is a big hit at all small gatherings! Refried beans are layered with guacamole, seasoned sour cream, veggies and cheese. It's perfect for dipping tortilla chips! The dip traditionally takes less time to disappear into bellies than it does to prepare.
Provided by Dinah
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 20m
Yield 64
Number Of Ingredients 13
Steps:
- In a medium bowl, mash the avocados. Mix in lime juice, cilantro, salsa, garlic salt and pepper.
- In a small bowl, blend the sour cream and taco seasoning.
- In a 9x13 inch dish or on a large serving platter, spread the refried beans. Top with sour cream mixture. Spread on guacamole. Top with tomatoes, green onions, Mexican-style cheese blend and black olives.
Nutrition Facts : Calories 41.6 calories, Carbohydrate 2.8 g, Cholesterol 5.2 mg, Fat 2.9 g, Fiber 1 g, Protein 1.5 g, SaturatedFat 1.4 g, Sodium 92.3 mg, Sugar 0.4 g
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#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #north-american #for-large-groups #appetizers #beans #eggs-dairy #american #mexican #southwestern-united-states #dips #cheese #dietary #number-of-servings
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