Ultimate Seven Layer Dip Recipes

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:

• 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.

Steps:

• 1. In a bowl, mix tomatoes with jalapeño, green onions and cilantro. Season with salt and pepper and set aside; drain any excess liquid.
• 2. In another bowl, use a fork to mash avocados from Mexico with garlic and lime juice. Season with salt and pepper and set aside.
• 3. Pour beet hummus into a bowl of approximately 1.5 litres. Add in layers: tomato mixture, guacamole, roasted peppers, sliced cucumber, cilantro and smoked salmon. Top with chervil leaves and serve with crackers, baguette bread and endives.

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.

Steps:

• Combine tomatoes, jalapenos, cilantro, minced scallions and 2 tablespoons lime juice in medium bowl.
• Stir in 1/8 teaspoon salt.
• Let stand until tomatoes begin to soften, about 30 minutes.
• Strain mixture into bowl and discard liquid.
• Pulse the black beans, garlic, remaining lime juice (except that for the guacamole)and remaining salt (ditto)in food processor until mixture resembles chunky paste.
• Transfer to bowl and wipe out food processor.
• Pulse sour cream and 2 1/2 cups cheese until smooth.
• Transfer to separate bowl.
• Spread bean mixture evenly over bottom of 8 oz. square clear glass baking dish or 1 quart glass bowl.
• Spread sour cream mixture evenly over bean layer, and sprinkle evenly with remaining cheese.
• Mash 3 avocados with lime juice and 1/2 teaspoon salt.
• Spread guacamole over cheese and top with tomato mixture.
• Sprinkle with sliced scallions and serve with tortilla chips.
• Dip can be refrigerated for up to 24 hours.
• Let dip stand at room temperature before serving.
• Note: For a crowd, double the recipe and serve in 13 x 9 inch clear glass baking dish.

Steps:

• Mix beans and taco seasoning mix. Spread onto bottom of 9-inch pie plate or quiche dish.
• Layer all remaining ingredients except chips over bean mixture; cover. Refrigerate several hours or until chilled.
• Serve with chips.
• Dip can be stored, tightly covered, in the refrigerator up to 2 days.