Mexican Seven Layer Dip Recipes

Steps:

• Mix cream cheese and seasoning mix until blended; spread onto serving plate or bottom of pie plate.
• Top with remaining ingredients.
• Refrigerate several hours or until chilled.

Steps:

• Spread refried beans in the bottom of a (1-quart) shallow edged serving dish (you can use a transparent dish if you'd like). Sprinkle the seasoning packet over the beans. Layer the diced tomatoes over the beans, the sour cream over the tomatoes, and the guacamole over the sour cream. Sprinkle the entire layered dip with cheddar cheese, followed by green onion and finishing it off with a layer of black olives. Cover and refrigerate until ready to serve.

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.

Steps:

• In a clear pie pan, or similar dish, spread a layer of bean dip. Top the bean dip with a layer of guacamole. Allow the layers to thicken in the refrigerator for approximately 20 minutes.
• In a mixing bowl, while the bean dip and guacamole chill, combine the sour cream and taco seasoning. When the chilled mixture is sufficiently thickened, spread a layer of the sour cream mixture over the layer of guacamole. Top the sour cream layer with the grated cheese. Garnish the layers with the jalapenos and tomatoes.

Steps:

• In a large skillet, cook beef and half of the onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, sugar, chili powder, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, about 20 minutes., Spread refried beans into a 13x9-in. dish; top with beef mixture, tomatoes, green pepper and remaining onion. Layer with sour cream and cheese. If desired, top with chopped green onions and chopped tomatoes. Serve with chips.

Steps:

• In a large serving dish, spread the refried beans. Layer the guacamole on top of the beans.
• In a medium bowl, mix the mayonnaise, sour cream and taco seasoning mix. Spread over the layer of guacamole.
• Sprinkle a layer of Cheddar cheese over the mayonnaise mixture layer. Sprinkle tomato, green onions and black olives over the cheese.

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:

• Slice avocadoes in half; remove seed; Peel away outer skin and place fruit in bowl.
• Cover fruit with lime juice and mash with fork.
• Season with salt to taste, 1/4 tsp.
• garlic powder, and 1/8 tsp.
• cumin.
• Beat together cream cheese, sour cream, salsa, and the 1 tsp.
• cumin in a mixing bowl; set aside.
• In another small bowl mix together refried beans and the 1 tsp.
• garlic powder (garlic salt o. k.) to taste.
• Spread beans over the bottom of a serving dish or large casserole.
• On top of this spread the guacamole, leaving a small area of beans exposed.
• Place sour cream/cream cheese over guacamole, leaving a small area of guacamole exposed.
• Sprinkle lettuce over sour cream/cream cheese, leaving a small area of that exposed.
• Cover lettuce with sprinklings of first: cheese, then tomatoes, then black olives.
• To garnish, place a few tortilla chips around the perimeter of the dish.
• Keep chilled until time to serve, but do not chill chips.