Sevenlayersuperbowldip Recipes

Steps:

• In a large skillet, brown ground beef. Set aside to drain and cool to room temperature.
• Spread the beans into the bottom of a 9x13 inch serving tray that is about 1 1/2 inches deep. Sprinkle 2 cups of shredded cheese on top of beans. Sprinkle beef on top of cheese. Spread sour cream very slowly on top of beef. Spread guacamole on top of sour cream. Pour salsa over guacamole and spread evenly. Sprinkle remaining shredded cheese. Sprinkle black olives, tomatoes, and green onions on top.
• You can serve this dish immediately, or refrigerate it over night and serve cold. I think it tastes better at room temperature.

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.

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.

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.

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.

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:

• Line a 12-inch platter with the shredded lettuce.
• Stir together black beans, sweet pepper, and green onions.
• Spoon atop lettuce, leaving a lettuce border.
• Dollop sour cream atop bean mixture; gently spread in a smooth layer atop beans, leaving a border.
• Sprinkle with jalapeno peppers and lime peel.
• Drain excess liquid from salsa.
• Stir in avocado; spoon atop sour cream layer, leaving a border.
• Sprinkle cheese atop.
• Top with a layer of chopped ripe olives and sprinkle with cilantro or parsley, if desired.
• Serve immediately or cover and chill for up to 6 hours.
• Serve with Homemade Tortilla Chips or purchased chips.
• Makes about 32 appetizer servings.
• Homemade Tortilla Chips: Cut ten 6-inch flour tortillas into wedges.
• Place in single layers on ungreased baking sheets.
• Bake in a 350 degree F oven about 10 to 15 minutes or until dry and crisp.
• Make-Ahead Tips: Prepare and bake Homemade Tortilla Chips.
• Store in an airtight container at room temperature for up to 24 hours.
• Prepare layered dip.
• Cover and chill up to 6 hours.