Eight Layer Spread Recipes

EIGHT-LAYER DIP

Steps:

• For the refried beans, in a medium skillet over medium heat, add the chopped bacon and render until crisp, 7 to 9 minutes. Remove the bacon to a paper towel-lined plate with a slotted spoon and reserve. Discard all but 2 tablespoons of bacon grease from the skillet.
• Return the skillet to medium heat and add the beans, green chiles, cumin and hot sauce to taste. Cook, stirring frequently, until heated through, 2 to 3 minutes. Remove from the heat, taste and add more cumin or hot sauce if desired. Reserve.
• For the pico de gallo, in a medium bowl, mix together the cilantro, tomatoes, jalapeno, onion, 2 tablespoons of the lime juice and a pinch of salt. Taste, adjust the seasoning and reserve.
• For the guacamole, scoop the avocado into a medium bowl. Add a pinch of salt, the remaining lime juice, 1/4 cup of the pico de gallo and 2 tablespoons of the juices from the bottom of the bowl. Mix together, taste and adjust the seasoning.
• In a glass dish, begin layering in the following order: refried beans, Cheddar cheese, sour cream, guacamole, black olives, cotija, bacon and pico de gallo to finish. Enjoy.

EIGHT-LAYER CASSEROLE (BETTER HOMES & GARDEN)

Steps:

• Grease 2 quart casserole or 2 quart square baking dish. Prepare noodles and set aside.
• Meanwhile, brown ground meat in a large skillet and drain off the fat. Stir in tomato sauce, basil, sugar, garlic, salt, and pepper into skillet. Bring mixture to boiling; reduce heat. Simmer uncovered for 5 minutes.
• Beat together the sour cream and cream cheese in a medium bowl until smooth. Stir in the milk and onion.
• Layer in prepared dish: half the noodles (2 cups), half of the meat mixture (1.5 cups), half of the cream cheese mixture (1 cup), and all of the spinach. Top with remaining meat mixture and noodles. Refrigerate remaining cream cheese mixture.
• Cover casserole with lightly greased foil. Bake at 350 degrees F for about 45 minutes. Spread with remaining cream cheese mixture, sprinkle with cheddar cheese, and bake an additional 10 minutes uncovered.
• Let stand 10 minuted before serving.

8 LAYER CASSEROLE

Steps:

• Crumble ground beef evenly over bottom of a slow cooker.
• Sprinkle with bacon bits, then onion.
• In a medium bowl, combine tomato sauce, water, chili powder, salt, and black pepper; pour half over beef and onion layers.
• Sprinkle rice evenly over top, then corn.
• Top with remaining tomato sauce mixture, then bell pepper.
• Cover and cook on LOW about 5 hours or until rice is tender.

HEARTY EIGHT-LAYER SALAD

Steps:

• Cook pasta according to package directions; drain and rinse with cold water. Drizzle with oil; toss to coat. , Place the lettuce in a 2-1/2-qt. glass serving bowl; top with pasta and eggs. Sprinkle with salt and pepper. Layer with ham, salami and peas. Combine mayonnaise, sour cream, green onions and mustard. Spread over the top. Cover and refrigerate for several hours or overnight. , Just before serving, sprinkle with cheese and parsley.

EIGHT-LAYER CASSEROLE

Steps:

• Cook noodles according to package directions., Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Add the tomato sauce, onion, sugar and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. In a small bowl, combine the cream cheese, sour cream and milk., Place half of the noodles in a greased 13x9-in. baking dish; top with 3 cups meat mixture. Layer with cream cheese mixture, spinach, and remaining meat mixture and noodles. Sprinkle with cheeses (dish will be full)., Bake, uncovered, at 350° for 40-45 minutes or until bubbly. Let stand for 10 minutes before serving. If desired, top with minced fresh parsley.

EIGHT LAYER TACO SPREAD

Steps:

• Stir together beans and picante or taco sauce.
• Spread bean mixture about 1/4 inch thick, on a 12 inch platter, leaving a 2 inch open rim at edge of platter.
• Then layer sour cream, guacamole, cheese, onion, olives and lettuce.
• Cover and chill up to 24 hours.
• Before serving, arrange tomatoes on top.
• Arrange the chips on a platter around spread.

HEARTY EIGHT-LAYER SALAD

Steps:

• Cook macaroni according to package directions; drain and rinse with cold water. Drizzle with oil; toss to coat.
• Place the lettuce in a 2-1/2-qt. glass serving bowl; top with macaroni and eggs. Sprinkle with salt and pepper. Layer with ham, salami and peas.
• Combine mayonnaise, sour cream, green onions and mustard. Spread over the top. Cover and refrigerate for several hours or overnight. Just before serving, sprinkle with cheese and parsley.

EIGHT LAYER SALAD

Steps:

• In large glass salad bowl, arrange spinach seasoned with salt, pepper and 1 teaspoon sugar.
• Press down.
• Add layers of bacon, eggs, and lettuce.
• Press down.
• Season again with salt, pepper and 1 teaspoon sugar.
• Add layers of peas and onion.
• Combine mayonnaise and sour cream and completely cover salad.
• Top with cheese.
• Cover and refrigerate overnight.
• Toss just before serving.

EIGHT-LAYER SPREAD

Steps:

• Stir together beans and picante or taco sauce.
• Arrange lettuce on a 12-inch platter, leaving a 2-inch open rim at edge of platter.
• Spread bean mixture over lettuce, making a layer about 1/4 inch thick.
• Then, layer sour cream and avocado dip.
• Top with cheese, onion, and olives.
• Cover and chill up to 24 hours.
• Before serving, arrange tomatoes on top.
• Arrange the chips on a platter around spread.