Seven Layer Dip is a great self-serve appetizer. When we are asked to bring food to a party this is usually my appetizer of choice. It feeds a lot of people and just about everyone likes it. You can custom make this dish to any size you like.

For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

You can make one large bowl of Seven Layer Dip or make two little ones to distribute on different tables. A big advantage to this party dip is that it can be made the night before you plan to serve it. One word of caution: If you plan on making this dish the night before please cover it before storing it in the fridge. Guacamole turns brown over time when exposed to air.

Ingredients:

• 1 can of refried beans. (see refried bean tip)
• 1 bottle of your favorite salsa (a mild or medium salsa is usually best so that it doesn't overpower the rest of the flavors)
• 1 container of sour cream
• 1 package of taco seasoning
• 1 container of prepared guacamole or make your own.
• 1 can of chopped black olives
• 1 package of shredded sharp cheddar cheese
• 1 bunch of scallions chopped into small pieces
• 1 large bag of tortilla chips

Preparation:

1. The secret to a great seven layer dip is to have one that is firm and not runny. So here is the first thing we do. Take your bottle of salsa and pour it into a colander that is sitting in a bowl or in your sink. Let it drain for at least 15 minutes. You want the solids of the salsa not the liquid.

2. Put 2/3 of the sour cream in a bowl and add about 1/2 of the taco seasoning package. You don't want to season the sour cream too strongly. So just add half of the package first and stir. Then taste it to decide if you need to add more. You are trying to have all of the ingredients of the dish compliment each other. You will probably have some of the sour cream mixture left over when you are done with the layers.

3. Spread the refried beans on the bottom of the serving dish you are going to serve the dip in. It is best if the serving dish has a flat bottom and is made of glass or wood, a metal dish will react with the acids in the salsa and throw the flavor off.

4. So, you put the refried beans first, then you can put the drained salsa, then the guacamole, then the sour cream mixture, add a layer the chopped olives, add the shredded cheese and finally top it off with the chopped scallions. Make the layers about 1/4 to 1/3 inch high.

Serve with Tortilla Chips

See more great appetizer recipes at Finger Food Recipes

Article Source: EzineArticles.com

Web recipes-on-the-net.com

4 Fast and Easy Cheese Ball Recipes For Your Next Party by Shelly Hill
All about Brie Cheese by Sara Gray
Appetizer Cheese Ball Recipe by Debbie
Asiago Cheese Potato Fritters by Peter Alfieri
Asparagus Roll-up Appetizer - Perfect for Any Kind of Party! by Sara Gray
Baked Potato Skin Recipe - Nacho Baked Potato Skins by Donna Monday
Blueberry Brie En Croute With Pine Nuts by Peter Alfieri
Cheesy Fresh Tomato and Spinach Pie With Bacon by Leah Quinn
Chicken Appetizer Recipes - Easy & Quick To Prepare! by Betty Jefferson
Cream Cheese Recipes by Audrey Okaneko
Creating the Perfect Cheese Tray by Shelly Hill
Easy Apples and Brie Appetizer by Sara Gray
Focaccia Bread Recipe For Fancy Sandwiches Or a Traditional Appetizer by Tracy Falbe
Fried Goat Cheese Mashed Between Toasted Bread by Peter Alfieri
Glazed Brie: Is It an Appetizer or a Dessert by Sara Gray
Home Made Pimento Cheese Meets Vegetable Tray by Katherine Baldwin
How to Grill Stuffed Jalapeno Peppers by Robert Owens
Onion Cheese Ball Recipe by Carol French
Parmesan Wafers-Recipes by Shauna Hanus
Pimento Cheese Toasts by Kim Morgan Moss
Seven Layer Dip Recipe by Chris H McCormick
Stuffed Chicken Roll Ups by Mary Crowther
Stuffed Mushrooms by Rachel Cotler
Stuffed Tomatoes With Grits and Ricotta by Peter Alfieri

< Back to Cheese Appetizer Recipes

< Back to Dip Recipes