Gatorbeks 7 Layer Party Dip Recipes

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GATORBEK'S 7 LAYER PARTY DIP



Gatorbek's 7 Layer Party Dip image

This came from my mom, who I'm sure got it from someone/somewhere else, but I changed it a smidge. (I don't like lettuce on it, since the next day, the lettuce gets soggy. If you like lettuce, or know it will be gone in 1 day, feel free!) I make this for every party, and it's always a hit.

Provided by Gatorbek

Categories     < 4 Hours

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 8

2 (16 ounce) cans refried beans (I prefer the ones with green chilies)
16 ounces sour cream (low fat is fine)
1 (1 1/4 ounce) package taco seasoning (I prefer McCormick HOT taco seasoning, but anything will work)
2 cups prepared guacamole
2 cups shredded Mexican blend cheese
2 tomatoes, diced and drained
1 cup black olives, sliced
1/4 cup green onion, sliced thin

Steps:

  • Thoroughly mix taco seasoning with sour cream. Let sit for at least an hour to dissolve the powder or it will be gritty.
  • In a 13 x 9 casserole dish, or similarly sized party dish, spread the following layers, taking care not to mix them.
  • Refried beans.
  • Guacamole.
  • Sour cream mixture.
  • Cheese.
  • Tomatoes.
  • Black olives.
  • Green onions.
  • (If you're using lettuce, put it between the sour cream and cheese.).
  • Serve with tortilla chips.

7-LAYER FIESTA PARTY DIP



7-Layer Fiesta Party Dip image

This recipe was very popular back in my teenaged cast-party days, when my mom would make it for us. I recall getting the recipe from Mike Everheart's mom, I think. I love this stuff! I usually make a double or 1.5 recipe, and keep the extras at home for myself. ;) It's hard to believe how much folks are paying for these layered dips in the stores... it tastes better when you make your own!

Provided by Julesong

Categories     Lunch/Snacks

Time 20m

Yield 10-12 serving(s)

Number Of Ingredients 10

2 (16 ounce) cans refried beans (nonfat, if you prefer)
1/2 cup salsa
1 (1 ounce) package powdered taco seasoning (and cayenne, to taste)
16 ounces sour cream (lowfat or substitute, if you prefer)
3 -4 cups guacamole
1 1/2 cups grated cheddar cheese
1 1/2 cups grated monterey jack cheese (or pepper jack)
2 -3 roma tomatoes, chopped
2 (4 ounce) cans of chopped black olives (small cans, about 3/4 to 1 cup)
1/2 cup chopped green onion

Steps:

  • In a bowl mix together the refried beans, half of the package of taco seasoning, the salsa, and 3 tablespoons of the sour cream.
  • (Reason for adding salsa/sourcream: layered dips can be too thick for dipping if you don't add something to thin them down a bit - the salsa and sour cream add both flavor and the thinning aspect, so you don't want to skip them. Also, you can add cayenne and/or ancho powder to taste. I usually add ancho because I love the smokey flavor.).
  • Spread the mixture into a large rectangular glass lasagna dish.
  • (If you used two cans of beans and not all of the dip will fit in the dish, spread the remaining on a dinner plate and you can make your *own* dip to keep at home while you take the rest to the party!).
  • In a separate bowl mix the rest of the sour cream with the remaining taco seasoning.
  • Spread the sour cream mixture on top of the refried beans.
  • Taking your guacamole, spread it carefully on top of the sour cream mixture. Take care not to mix the two together. (Some people swap these layers around - it's up to you -- I just prefer the guac on top.).
  • Toss the two types of grated cheese together, then spread them on top of the guacamole.
  • Sprinkle with the tomatoes, olives, and green onions. Chill in refrigerator for at least an hour before serving.
  • You can make this recipe a day ahead and let it sit in the fridge overnight - let it come to room temperature before serving with round, restaurant-style tortilla chips. (The reason to serve it at room temp is so that when you attempt to dip your chips in they don't break!) Some folks like to serve this hot instead of cold: bake at 350 degrees F for 30 minutes, if you'd like to do that.
  • Notes: The above is my basic recipe. When I make it these days, I usually fiddle with it a bit, by: using 1 can of black bean refried beans instead of regular, adding ancho powder into the beans and sour cream, and adding a small can of chopped mild green chiles into the refried beans. When I'm lucky enough to bring home any of this from a party as leftovers, I fill flour tortillas with the dip and fry them up as burritos. They're wonderful both warm and cold, and taste great for lunch!

Nutrition Facts : Calories 345.2, Fat 23.7, SaturatedFat 13, Cholesterol 57.8, Sodium 1116.3, Carbohydrate 20.2, Fiber 6.4, Sugar 3.6, Protein 14.9

GREEK-INSPIRED 7-LAYER DIP



Greek-Inspired 7-Layer Dip image

This dip tastes like you're eating a Greek salad. It is so fresh and light. A new twist on the Mexican 7-layer dip. Serve with pita chips.

Provided by Anne Z.

Categories     100+ Everyday Cooking Recipes     Special Collection Recipes     New

Time 15m

Yield 10

Number Of Ingredients 7

1 (8 ounce) container chive and onion cream cheese spread, softened
1 (8 ounce) container plain hummus
3 medium Roma tomatoes, diced
1 medium cucumber, diced
¼ cup minced red onion
1 (4 ounce) package crumbled feta cheese
1 (5 ounce) jar sliced Kalamata olives

Steps:

  • Spread cream cheese in a pie plate or medium serving dish until bottom is covered. Cover with cream cheese. Top with tomatoes and cucumber. Sprinkle onion evenly over top. Sprinkle feta cheese over onion. Top with Kalamata olives.

Nutrition Facts : Calories 194.3 calories, Carbohydrate 8.3 g, Cholesterol 31.7 mg, Fat 15.6 g, Fiber 1.9 g, Protein 4.7 g, SaturatedFat 7.5 g, Sodium 539.3 mg, Sugar 2.9 g

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