What are the 7 layers for your 7 layers dip?!


Question: 1. bottom is black beans from a can, add a little olive oil & taco seasoning and mash together breaking up only about half of the beans
2. salsa
3. sour cream
4. cheddar
5. fresh diced tomatoes
6. black olives
7. green onions diced (scallions)
this recipe has worked for my catering parties for 20 years. try it and report back. best combination where nothing overpowers any other ingredient.


Answers: 1. bottom is black beans from a can, add a little olive oil & taco seasoning and mash together breaking up only about half of the beans
2. salsa
3. sour cream
4. cheddar
5. fresh diced tomatoes
6. black olives
7. green onions diced (scallions)
this recipe has worked for my catering parties for 20 years. try it and report back. best combination where nothing overpowers any other ingredient.

Beer and chips.

7-LAYER DIP

1st layer - 1 can jalipeno bean dip
2nd layer - 2 avocadoes mashed with lemon juice
3rd layer - Combine 2 T sour cream, 3 T mayonnaise, an 1/2 pkg Taco mix
4th layer - 2 cups (1 each) shredded cheddar and jack cheese
5th layer - 3 Roma tomatoes - diced
6th layer - 3 green onions chopped fine
7th layer - 1 can chopped ripe olives - drained

Cover with saran and refrigerate 2 hours or overnight. Serve with Tortilla chips.

Starting on the bottom layer and building up on mine I have always done-

Refried Beans
Sourcream
Guacamole
Tomatoes
onions
Lettuce
Cheese
Black Olives

Now I will add more to mine sometimes and do
Refried beans
Ground hamburger
salsa
sourcream
guacamole
tomatoes
lettuce
cabbage
cheese
black olives

cut salami.
yogurt.
cucumber.
pickles.

Ingredients
2 large refried beans
2 can jalapenos, or chilies
2 tomatoes, or more
1 onion, (optional)
16 oz sour cream
2 avacados
2 package taco seasoning
1 shredded cheese, (mozzarlla
1 olives


Directions

Mix the refried beans and taco seasoning together (I also mix the
chili's in with this, but some people put the chilis as a layer) Mix
this really well (I used a food processor, but today I am going to
use my mixer). This is the first layer.

Put a layer of sour cream on top of the refried beans, taco seasoning
and chilis.

Next put a layer of well mixed/mushed avacados (you need enough to
cover the pan, I use a cake pan normally) on top of everything else

Next sprinkle cheeses on top (I just thought about it and I put the
avacado first and then the sour cream, but I suppose it doesnt
matter). I think the more cheese the better myself *grin*!

Next cut up tomatoes and add as many as you like, which I like to use
at least 2 cut up tomatoes.

Last put chopped up olives.

Put in the oven until the cheese is melted. I use a low heat so that
everyt else warms up.

Last but not least pull out the chips and dip! Everyone really enjoys
this dip. I hope you do too.

7-Layer Dip

Ingredients:
2 cn Bean dip
Guacamole
1 ct (16-oz) sour cream
1 pk Taco seasoning
Chopped green onions
Sliced black olives
Diced tomatoes
Shredded sharp cheddar
-cheese


On the bottom, 2 cans bean dip -

Next - guacamole -

Third layer - 16 ounce sour cream with a package taco seasoning mixed in

Fourth layer - chopped green onion

Fifth - sliced black olives

Sixth - diced tomato

Seventh - Shredded sharp cheddar

7 LAYER TACO DIP

1 (1 lb.) pkg. Roll Sausage
1 (16 oz.) can refried beans
1 (1.25 oz.) package taco seasoning mix
2 c. shredded Mexican cheese blend
1 (16 oz.) container sour cream
1 (4.5 oz.) can chopped green chiles
1 large tomato, diced
1 (6 oz.) can sliced black olives
1 bunch green onions, chopped
1 (11 oz.) jar salsa
Tortilla chips

In large skillet over medium heat, crumble and cook sausage until browned. Stir in beans, chilies and taco seasoning mix. Spread sausage mix into 7 x 11 inch serving dish. Top with sour cream then salsa. Sprinkle olives, tomato and onion on top. Cover with cheese. Serve immediately with chips. Refrigerate leftovers.

By the way, depending on what you have on hand, your 7-layer dip may have 8 or 9 layers, or 6. The basics are refried beans, grated cheese, avocados (or guacamole), chilies (or salsa), sour cream, and olives. Improvise with more or fewer toppings to your own taste.

7 Layer Dip

2 cups of refried beans, either from one 15-ounce can or homemade
1 teaspoon (or more) of bacon fat (or 1 strip of bacon, cooked and minced) optional
1 teaspoon of chipotle powder, Tabasco chipotle sauce, or adobo sauce, more to taste (or plain chili powder to taste)
1/4 to 1/2 teaspoon ground cumin
Salt
1 cup shredded cheddar or Monterey Jack cheese
1/4 cup chopped green Anaheim chiles (canned) OR a Tbsp of chopped pickled jalapenos (more to taste)
1 avocado, peeled and chopped
1 hot house tomato, cut in half horizontally, seeds and juice gently squeezed out and discarded, chopped
1/3 cup of sour cream, or if you can get it Crema Mexicana (Mexican sour cream)
1/2 small can of sliced ripe black olives
1 Heat the refried beans in a medium sauté pan or cast iron skillet. Stir in enough water to get a creamy, easily dip-able consistency, about 1/4 of a cup. The taste of refried beans is greatly enhanced by bacon fat; we'll add a teaspoon to canned beans or a tablespoon or more to taste if we are making the beans from scratch. If you don't have bacon fat, you can cook up a strip of bacon, chop it up fine and add that to the beans. If you are trying to avoid pork, note that most canned refried beans are made with added lard, so check the ingredients. You can use olive oil instead, to help the consistency of the beans.

Mix in the chipotle chili powder (or Tabasco, or adobo, or regular chili powder) and cumin to taste. Note that the avocados and the sour cream will cool down the spiciness of the beans considerably, so you can afford to be a bit more spicy than you might think. Stir in salt to taste, depending on how salted your refried beans are to begin with, and depending on how salty the tortilla chips are that you are serving with the dip.

2 Once the beans are hot and bubbly, spread them over the bottom of a warmed serving dish. Immediately add the shredded cheese so that the heat from the beans helps melt the cheese. (The cheese doesn't need to be completely melted, but even if it is just a little, it will help the dip stay on the chip.)

3 Layer on the chopped green chilies, chopped avocado, chopped tomato. Spoon on the sour cream (or crema Mexicana, crema fresca, or even cream fraiche). Top with sliced green onions and olives.

Serve immediately with tortilla chips.

7 Layer Bean Dip

3 medium ripe avocados, peeled,cored,mashed
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup mayonnaise
1 cup sour cream
1/2-1 package taco seasoning mix
2 cans bean dip
2 medium tomatoes, chopped
1 bunch green onions, chopped
1 (3 ounce) can black olives (sliced or chopped)
1 (8 ounce) package shredded cheddar cheese

Mix avocados, lemon juice, salt, and pepper.
Mix mayonnaise, sour cream, and taco seasoning mix.
Layer ingredients as follows.
Bottom layer: Bean Dip.
Second layer: Avocado mixture.
Third layer: Sour cream mixture.
Fourth layer: Tomatoes.
Fifth layer: Onions.
Sixth layer: Olives.
Seventh layer: Cheese (I like to use Colby Jack cheese).
Top with extra sour cream/olives/salsa, etc. if desired.
Serve with tortilla chips.
**This seems to be a little bit better if you can chill it for a few hours or over night to let the flavors intensify**.

Ultimate 7-layer dip

1 (16 ounce) can TACO BELL HOME ORIGINALS Refried Beans
1 tablespoon TACO BELL HOME ORIGINALS Taco Seasoning Mix
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa
1 cup shredded lettuce
1 cup KRAFT Mexican Style Shredded Cheese
1/2 cup sliced green onions
2 tablespoons sliced pitted ripe olives
RITZ Toasted Chips Original or WHEAT THINS Baked Snack Crackers

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.
Yield: 48 servings

Hope these help you





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