7 Layer Elote Dip Food

7-LAYER ELOTE DIP

Steps:

• For the Guacamole:.
• Cut the avocados in half and remove the seed. Scoop the flesh into a large bowl and mash with a fork or potato masher, until desired consistency is reached. Add the olive oil and lime juice. Adjust seasoning with salt.
• For the Corn:.
• Remove the husk and silk from the corn. Grill over high heat until the outside is slightly charred, leaving some crunch on the inside of the kernels. Remove the kernels from the cob and set aside until ready to use. Adversely, you can remove the kernels from the cob and cook in a skillet over high heat.
• For the Sour Cream:.
• To make it easier to spread the sour cream, place it in a large zip top bag. Cut off one corner and use it as a pastry bag.
• For the Cilantro:.
• Clean the cilantro and roughly chop, making sure to not bruise the cilantro. Set aside until ready to use.
• For the Toasted Corn:.
• Place the toasted corn in a zip top bag and crush with a kitchen mallet or large sauté pan making sure to leave larger pieces for texture.
• For the Green Onion:.
• Clean the green onion, removing any dirt on the base. Finely slice the green onion, using both the greens and the white. Set aside until ready to use.
• Building the Dip:.
• Using a trifle dish or clear bowl, start the dip with the first layer of guacamole. Following the guacamole, add the grilled corn kernels. Using the zip top bag, add a layer of sour cream and spread evenly. Following the sour cream, add a layer of chopped cilantro. Cover the cilantro with the crumbled toasted corn. Following the toasted corn, add a layer of crumbled cotija or jack cheese. For the final layer, sprinkle the sliced green onions over the cheese and finish with a grating of fresh lime zest for flavor and color. Serve alongside warm tortilla chips.
• For the Spice Rub:.
• Combine all of the spices and seasoned salt, and set aside until ready to use.
• For the Chips:.
• Preheat canola oil in a deep fryer or large pan and heat to 350°F When ready cut the tortillas into 6 pieces each, sprinkle into hot oil and fry for 2-3 minutes until crisp. Season immediately out of the fryer with the seasoned rub and serve warm. You can also make the same rub without salt, and season good quality store bought tortilla chips.

GREEK 7 LAYER DIP

Steps:

• In a shallow glass bowl or baking dish, begin layering in the ingredients in the following order: hummus, roasted red bell peppers, tzatziki, diced cucumbers, olives, feta and cherry tomatoes.
• Squeeze over the lemon juice and garnish with the parsley.
• Serve with the pita wedges.

FIESTA 7 LAYER DIP

Steps:

• 1. Reserve 1/2 cup drained tomatoes; set aside. Blend remaining tomatoes and reserved liquid with beans in medium bowl.
• 2. Spread bean mixture in 8x8-inch glass baking dish or round casserole dish. Top with guacamole.
• 3. Blend together sour cream and seasoning mix in small bowl. Spread over guacamole. Top evenly with layers of cheese, olives, green onions and reserved tomatoes. Chill 2 hours prior to serving. Serve with tortilla chips, if desired.

7 LAYER DIP

Steps:

• Layer in this order.
• 16 oz refried beans mixed w/ 1 package taco seasoning.
• 1 c sour cream.
• 1 c guacamole.
• 1 c salsa.
• 1 c lettuce.
• 1 c Mexican cheese.
• 4oz sliced olives.
• 1 c tomatoes.

SEVEN-LAYER DIP

Steps:

• In a small bowl, stir together the sour cream and half the jalapeño (about 1 tablespoon). Season with salt and pepper. In another small bowl, coarsely mash the avocado, lime juice and remaining 1 tablespoon jalapeño, then season with salt and pepper.
• In a small saucepan over medium-low heat or in a microwave, warm the refried beans with the cumin. Season with salt and pepper.
• Spread the beans on a platter with a rim or lip. Top evenly with the cheese, followed by the olives, avocado mixture and salsa. Top with dollops of jalapeño-sour cream and sprinkle with crumbled Fritos, scallions and cilantro. Serve with tortilla chips.

SEVEN LAYER DIP

Steps:

• Mix beans, chiles, 1 Tb. of lime juice, chili powder, cumin, and a pinch of salt in a small bowl. In a second small bowl, mash avocados with a fork; stir in remaining 2 Tbs. lime juice and 1/2 teaspoon of salt to make guacamole. In a third small bowl, 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 with olives, then cheese. (Dip can be covered and refrigerated up to 2 days) To serve, sprinkle with green onions.

ULTIMATE 7-LAYER DIP

Steps:

• Mix beans and seasoning mix until blended; spread onto bottom of pie plate.
• Top with layers of remaining ingredients.
• Refrigerate several hours or until chilled.