Athenos Seven Layer Dip Recipes

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ATHENOS MEDITERRANEAN 7-LAYER DIP

Whip up ATHENOS Mediterranean 7-Layer Dip for your family and friends. This Mediterranean 7-layer dip features feta, olives, hummus and more.

Provided by My Food and Family

Categories     Home

Time 10m

Yield 24 servings, 2 Tbsp. dip and 5 chips each

Number Of Ingredients 8



ATHENOS Mediterranean 7-Layer Dip image

Steps:

  • Spread hummus onto plate.
  • Top with layers of all remaining ingredients except chips.
  • Serve with chips.

Nutrition Facts : Calories 110, Fat 4.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 3.8437 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

1 pkg. (7 oz.) ATHENOS Original Hummus
1 cup plain nonfat Greek-style yogurt
1 pkg. (4 oz.) ATHENOS Crumbled Feta Cheese with Basil & Tomato
1/2 cup finely chopped red onions
1/2 cup chopped sun-dried tomatoes
1/2 cup chopped seeded cucumbers
1/4 cup chopped Kalamata olives
2 pkg. (6 oz. each) ATHENOS Pita Chips Original

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



Seven Layer Dip Made Easy image

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

½ cup sour cream
1 (1.25 ounce) package taco seasoning mix
1 (9 ounce) can bean dip
1 large avocado
2 tablespoons lemon juice
½ teaspoon garlic salt
½ cup sliced black olives
2 large tomatoes, chopped
1 (8 ounce) can jalapeno processed cheese spread
½ cup green onions
1 (14.5 ounce) package corn tortilla chips

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



Seven-Layer Dip image

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

3/4 cup sour cream
1 jalapeño, finely chopped (about 2 tablespoons)
Kosher salt and black pepper
2 medium ripe avocados
2 tablespoons freshly squeezed lime juice (from 1 lime)
1 (16-ounce) can refried beans
1 teaspoon ground cumin
1 cup freshly grated Cheddar (about 4 ounces)
1 cup sliced black olives (about 4 ounces)
3/4 cup good-quality, store-bought red salsa, fresh or jarred and any heat level (drained if watery)
1/2 cup Fritos or corn nuts, crumbled
1/4 cup thinly sliced scallions (about 2 scallions)
1/4 cup tightly packed cilantro leaves
Tortilla chips, for serving

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