Seven-Layer Dip
So I didn't take a picture of this, but most bean dips look prety much the same. I loved it so much that I knew I had to blog it so I always know where to find it. I would give it an 8. I got the recipe from threemanycooks.com.
Seven-Layer dip
1 can (16 ounces) refried beans
Seven-Layer dip
1 can (16 ounces) refried beans
1 can (4.5 ounces) chopped green
chiles, undrained
1 tablespoon fresh lime juice, plus another 2 tablespoons for
avocado layer
2 teaspoons chili powder
1/4 teaspoon ground cumin
Salt
3
avocados, halved, pitted, flesh spooned out
1 cup sour cream 1/2 cup mayonnaise
1 jar (16 ounces) salsa strained to equal 1 cup I made my own salsa and added a chipotle in adobo sauce to it. It gave the dip a lovely smokiness.
3/4 cup sliced canned black olives
1 cup (about 4 ounces) grated
pepper jack cheese
1/2 cup green onions
Mix beans,
chiles, 1 tablespoon of lime juice, chili powder, cumin, and a pinch of salt in
a small bowl. In a separate bowl mash avocados with a fork; stir in remaining
lime juice and 1/2 teaspoon of salt to make guacamole. Mix sour cream and
mayonnaise. Spread bean mixture, then guacamole, then sour cream mixture, and
finally salsa over the bottom of a 9-inch deep-dish pie plate or similar size
pan. Sprinkle olives, then cheese. When ready to serve, sprinkle with green onions.
1
can (16 ounces) refried beans (traditional variety)
1 can (4.5 ounces) chopped green chiles, undrained
1 tablespoon fresh lime juice, plus another 2 tablespoons for avocado
layer
2 teaspoons chili powder
1/4 teaspoon ground cumin
Salt
3 avocados, halved, pitted, flesh spooned out
1 cup sour cream
1/2 cup mayonnaise
1 jar (16 ounces) salsa strained to equal 1 cup, juices discard or
reserved for another use
3/4 cup sliced canned black olives
1 cup (about 4 ounces) grated pepper jack cheese
1/2 cup thin sliced scallion greens from a large bunch - See more at:
http://threemanycooks.com/recipes/nibbles-and-apps/the-best-seven-layer-dip/#sthash.eLyFPaXs.dpuf
1 can (16 ounces) refried beans (traditional variety)
1 can (4.5 ounces) chopped green chiles, undrained
1 tablespoon fresh lime juice, plus another 2 tablespoons for avocado layer
2 teaspoons chili powder
1/4 teaspoon ground cumin
Salt
3 avocados, halved, pitted, flesh spooned out
1 cup sour cream
1/2 cup mayonnaise
1 jar (16 ounces) salsa strained to equal 1 cup, juices discard or reserved for another use
3/4 cup sliced canned black olives
1 cup (about 4 ounces) grated pepper jack cheese
1/2 cup thin sliced scallion greens from a large bunch
Taste-Like-Fried Tortillas or a 14- to 16-ounce bag store bought tortilla chips.
Mix beans, chiles, 1 tablespoon of lime juice, chili powder, cumin, and a pinch of salt in a small bowl. In a separate bowl mash avocados with a fork; stir in remaining lime juice and 1/2 teaspoon of salt to make guacamole. Mix sour cream and mayonnaise. Spread bean mixture, then guacamole, then sour cream mixture, and finally salsa over the bottom of a 9-inch deep-dish pie plate or similar size pan. Sprinkle olives, then cheese. When ready to serve, sprinkle with scallions.
- See more at: http://threemanycooks.com/recipes/nibbles-and-apps/the-best-seven-layer-dip/#sthash.eLyFPaXs.dpuf
1 can (4.5 ounces) chopped green chiles, undrained
1 tablespoon fresh lime juice, plus another 2 tablespoons for avocado layer
2 teaspoons chili powder
1/4 teaspoon ground cumin
Salt
3 avocados, halved, pitted, flesh spooned out
1 cup sour cream
1/2 cup mayonnaise
1 jar (16 ounces) salsa strained to equal 1 cup, juices discard or reserved for another use
3/4 cup sliced canned black olives
1 cup (about 4 ounces) grated pepper jack cheese
1/2 cup thin sliced scallion greens from a large bunch
Taste-Like-Fried Tortillas or a 14- to 16-ounce bag store bought tortilla chips.
Mix beans, chiles, 1 tablespoon of lime juice, chili powder, cumin, and a pinch of salt in a small bowl. In a separate bowl mash avocados with a fork; stir in remaining lime juice and 1/2 teaspoon of salt to make guacamole. Mix sour cream and mayonnaise. Spread bean mixture, then guacamole, then sour cream mixture, and finally salsa over the bottom of a 9-inch deep-dish pie plate or similar size pan. Sprinkle olives, then cheese. When ready to serve, sprinkle with scallions.
- See more at: http://threemanycooks.com/recipes/nibbles-and-apps/the-best-seven-layer-dip/#sthash.eLyFPaXs.dpuf
1 can (16 ounces) refried beans (traditional variety)
1 can (4.5 ounces) chopped green chiles, undrained
1 tablespoon fresh lime juice, plus another 2 tablespoons for avocado layer
2 teaspoons chili powder
1/4 teaspoon ground cumin
Salt
3 avocados, halved, pitted, flesh spooned out
1 cup sour cream
1/2 cup mayonnaise
1 jar (16 ounces) salsa strained to equal 1 cup, juices discard or reserved for another use
3/4 cup sliced canned black olives
1 cup (about 4 ounces) grated pepper jack cheese
1/2 cup thin sliced scallion greens from a large bunch
Taste-Like-Fried Tortillas or a 14- to 16-ounce bag store bought tortilla chips.
Mix beans, chiles, 1 tablespoon of lime juice, chili powder, cumin, and a pinch of salt in a small bowl. In a separate bowl mash avocados with a fork; stir in remaining lime juice and 1/2 teaspoon of salt to make guacamole. Mix sour cream and mayonnaise. Spread bean mixture, then guacamole, then sour cream mixture, and finally salsa over the bottom of a 9-inch deep-dish pie plate or similar size pan. Sprinkle olives, then cheese. When ready to serve, sprinkle with scallions.
- See more at: http://threemanycooks.com/recipes/nibbles-and-apps/the-best-seven-layer-dip/#sthash.eLyFPaXs.dpuf
1 can (4.5 ounces) chopped green chiles, undrained
1 tablespoon fresh lime juice, plus another 2 tablespoons for avocado layer
2 teaspoons chili powder
1/4 teaspoon ground cumin
Salt
3 avocados, halved, pitted, flesh spooned out
1 cup sour cream
1/2 cup mayonnaise
1 jar (16 ounces) salsa strained to equal 1 cup, juices discard or reserved for another use
3/4 cup sliced canned black olives
1 cup (about 4 ounces) grated pepper jack cheese
1/2 cup thin sliced scallion greens from a large bunch
Taste-Like-Fried Tortillas or a 14- to 16-ounce bag store bought tortilla chips.
Mix beans, chiles, 1 tablespoon of lime juice, chili powder, cumin, and a pinch of salt in a small bowl. In a separate bowl mash avocados with a fork; stir in remaining lime juice and 1/2 teaspoon of salt to make guacamole. Mix sour cream and mayonnaise. Spread bean mixture, then guacamole, then sour cream mixture, and finally salsa over the bottom of a 9-inch deep-dish pie plate or similar size pan. Sprinkle olives, then cheese. When ready to serve, sprinkle with scallions.
- See more at: http://threemanycooks.com/recipes/nibbles-and-apps/the-best-seven-layer-dip/#sthash.eLyFPaXs.dpuf
1 can (16 ounces) refried beans (traditional variety)
1 can (4.5 ounces) chopped green chiles, undrained
1 tablespoon fresh lime juice, plus another 2 tablespoons for avocado layer
2 teaspoons chili powder
1/4 teaspoon ground cumin
Salt
3 avocados, halved, pitted, flesh spooned out
1 cup sour cream
1/2 cup mayonnaise
1 jar (16 ounces) salsa strained to equal 1 cup, juices discard or reserved for another use
3/4 cup sliced canned black olives
1 cup (about 4 ounces) grated pepper jack cheese
1/2 cup thin sliced scallion greens from a large bunch
Taste-Like-Fried Tortillas or a 14- to 16-ounce bag store bought tortilla chips.
Mix beans, chiles, 1 tablespoon of lime juice, chili powder, cumin, and a pinch of salt in a small bowl. In a separate bowl mash avocados with a fork; stir in remaining lime juice and 1/2 teaspoon of salt to make guacamole. Mix sour cream and mayonnaise. Spread bean mixture, then guacamole, then sour cream mixture, and finally salsa over the bottom of a 9-inch deep-dish pie plate or similar size pan. Sprinkle olives, then cheese. When ready to serve, sprinkle with scallions.
- See more at: http://threemanycooks.com/recipes/nibbles-and-apps/the-best-seven-layer-dip/#sthash.eLyFPaXs.dpuf
1 can (4.5 ounces) chopped green chiles, undrained
1 tablespoon fresh lime juice, plus another 2 tablespoons for avocado layer
2 teaspoons chili powder
1/4 teaspoon ground cumin
Salt
3 avocados, halved, pitted, flesh spooned out
1 cup sour cream
1/2 cup mayonnaise
1 jar (16 ounces) salsa strained to equal 1 cup, juices discard or reserved for another use
3/4 cup sliced canned black olives
1 cup (about 4 ounces) grated pepper jack cheese
1/2 cup thin sliced scallion greens from a large bunch
Taste-Like-Fried Tortillas or a 14- to 16-ounce bag store bought tortilla chips.
Mix beans, chiles, 1 tablespoon of lime juice, chili powder, cumin, and a pinch of salt in a small bowl. In a separate bowl mash avocados with a fork; stir in remaining lime juice and 1/2 teaspoon of salt to make guacamole. Mix sour cream and mayonnaise. Spread bean mixture, then guacamole, then sour cream mixture, and finally salsa over the bottom of a 9-inch deep-dish pie plate or similar size pan. Sprinkle olives, then cheese. When ready to serve, sprinkle with scallions.
- See more at: http://threemanycooks.com/recipes/nibbles-and-apps/the-best-seven-layer-dip/#sthash.eLyFPaXs.dpuf
1 can (16 ounces) refried beans (traditional variety)
1 can (4.5 ounces) chopped green chiles, undrained
1 tablespoon fresh lime juice, plus another 2 tablespoons for avocado layer
2 teaspoons chili powder
1/4 teaspoon ground cumin
Salt
3 avocados, halved, pitted, flesh spooned out
1 cup sour cream
1/2 cup mayonnaise
1 jar (16 ounces) salsa strained to equal 1 cup, juices discard or reserved for another use
3/4 cup sliced canned black olives
1 cup (about 4 ounces) grated pepper jack cheese
1/2 cup thin sliced scallion greens from a large bunch
Taste-Like-Fried Tortillas or a 14- to 16-ounce bag store bought tortilla chips.
Mix beans, chiles, 1 tablespoon of lime juice, chili powder, cumin, and a pinch of salt in a small bowl. In a separate bowl mash avocados with a fork; stir in remaining lime juice and 1/2 teaspoon of salt to make guacamole. Mix sour cream and mayonnaise. Spread bean mixture, then guacamole, then sour cream mixture, and finally salsa over the bottom of a 9-inch deep-dish pie plate or similar size pan. Sprinkle olives, then cheese. When ready to serve, sprinkle with scallions.
- See more at: http://threemanycooks.com/recipes/nibbles-and-apps/the-best-seven-layer-dip/#sthash.eLyFPaXs.dpuf
1 can (4.5 ounces) chopped green chiles, undrained
1 tablespoon fresh lime juice, plus another 2 tablespoons for avocado layer
2 teaspoons chili powder
1/4 teaspoon ground cumin
Salt
3 avocados, halved, pitted, flesh spooned out
1 cup sour cream
1/2 cup mayonnaise
1 jar (16 ounces) salsa strained to equal 1 cup, juices discard or reserved for another use
3/4 cup sliced canned black olives
1 cup (about 4 ounces) grated pepper jack cheese
1/2 cup thin sliced scallion greens from a large bunch
Taste-Like-Fried Tortillas or a 14- to 16-ounce bag store bought tortilla chips.
Mix beans, chiles, 1 tablespoon of lime juice, chili powder, cumin, and a pinch of salt in a small bowl. In a separate bowl mash avocados with a fork; stir in remaining lime juice and 1/2 teaspoon of salt to make guacamole. Mix sour cream and mayonnaise. Spread bean mixture, then guacamole, then sour cream mixture, and finally salsa over the bottom of a 9-inch deep-dish pie plate or similar size pan. Sprinkle olives, then cheese. When ready to serve, sprinkle with scallions.
- See more at: http://threemanycooks.com/recipes/nibbles-and-apps/the-best-seven-layer-dip/#sthash.eLyFPaXs.dpuf
1 can (16 ounces) refried beans (traditional variety)
1 can (4.5 ounces) chopped green chiles, undrained
1 tablespoon fresh lime juice, plus another 2 tablespoons for avocado layer
2 teaspoons chili powder
1/4 teaspoon ground cumin
Salt
3 avocados, halved, pitted, flesh spooned out
1 cup sour cream
1/2 cup mayonnaise
1 jar (16 ounces) salsa strained to equal 1 cup, juices discard or reserved for another use
3/4 cup sliced canned black olives
1 cup (about 4 ounces) grated pepper jack cheese
1/2 cup thin sliced scallion greens from a large bunch
Taste-Like-Fried Tortillas or a 14- to 16-ounce bag store bought tortilla chips.
Mix beans, chiles, 1 tablespoon of lime juice, chili powder, cumin, and a pinch of salt in a small bowl. In a separate bowl mash avocados with a fork; stir in remaining lime juice and 1/2 teaspoon of salt to make guacamole. Mix sour cream and mayonnaise. Spread bean mixture, then guacamole, then sour cream mixture, and finally salsa over the bottom of a 9-inch deep-dish pie plate or similar size pan. Sprinkle olives, then cheese. When ready to serve, sprinkle with scallions.
- See more at: http://threemanycooks.com/recipes/nibbles-and-apps/the-best-seven-layer-dip/#sthash.eLyFPaXs.dpuf
1 can (4.5 ounces) chopped green chiles, undrained
1 tablespoon fresh lime juice, plus another 2 tablespoons for avocado layer
2 teaspoons chili powder
1/4 teaspoon ground cumin
Salt
3 avocados, halved, pitted, flesh spooned out
1 cup sour cream
1/2 cup mayonnaise
1 jar (16 ounces) salsa strained to equal 1 cup, juices discard or reserved for another use
3/4 cup sliced canned black olives
1 cup (about 4 ounces) grated pepper jack cheese
1/2 cup thin sliced scallion greens from a large bunch
Taste-Like-Fried Tortillas or a 14- to 16-ounce bag store bought tortilla chips.
Mix beans, chiles, 1 tablespoon of lime juice, chili powder, cumin, and a pinch of salt in a small bowl. In a separate bowl mash avocados with a fork; stir in remaining lime juice and 1/2 teaspoon of salt to make guacamole. Mix sour cream and mayonnaise. Spread bean mixture, then guacamole, then sour cream mixture, and finally salsa over the bottom of a 9-inch deep-dish pie plate or similar size pan. Sprinkle olives, then cheese. When ready to serve, sprinkle with scallions.
- See more at: http://threemanycooks.com/recipes/nibbles-and-apps/the-best-seven-layer-dip/#sthash.eLyFPaXs.dpuf
Comments
Post a Comment