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
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.
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
BUSH'S® 7 - LAYER DIP
This creamy, irresistible Mexican-style dip is perfect for parties!
Provided by Allrecipes Member
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Mix sour cream and taco seasoning. Chill in fridge for 30 minutes.
- In sauce pan, combine BUSH'S BEST Refried Beans and salsa. Heat on medium until evenly blended. Let cool.
- Shred lettuce. Dice tomatoes, avocadoes and green onions. Take cooled BUSH'S BEST Refried Beans and salsa and spread in 11x13 inch pan. Spread sour cream/taco seasoning mixture over beans.
- Layer the cheese, olives, lettuce, tomatoes, avocadoes and green onions in that order evenly over each ingredient. Serve with tortilla chips.
Nutrition Facts : Calories 472.4 calories, Carbohydrate 32.6 g, Cholesterol 54.7 mg, Fat 32.3 g, Fiber 10.1 g, Protein 17.4 g, SaturatedFat 15.3 g, Sodium 1328.1 mg, Sugar 4 g
BUSH'S® 7 - LAYER DIP
This creamy, irresistible Mexican-style dip is perfect for parties!
Provided by Allrecipes Member
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Mix sour cream and taco seasoning. Chill in fridge for 30 minutes.
- In sauce pan, combine BUSH'S BEST Refried Beans and salsa. Heat on medium until evenly blended. Let cool.
- Shred lettuce. Dice tomatoes, avocadoes and green onions. Take cooled BUSH'S BEST Refried Beans and salsa and spread in 11x13 inch pan. Spread sour cream/taco seasoning mixture over beans.
- Layer the cheese, olives, lettuce, tomatoes, avocadoes and green onions in that order evenly over each ingredient. Serve with tortilla chips.
Nutrition Facts : Calories 472.4 calories, Carbohydrate 32.6 g, Cholesterol 54.7 mg, Fat 32.3 g, Fiber 10.1 g, Protein 17.4 g, SaturatedFat 15.3 g, Sodium 1328.1 mg, Sugar 4 g
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