Hot Seven Layer Dip Food

HOT 7 LAYER DIP SKILLET

Steps:

• Preheat oven to 350F
• Heat large skillet (12 inch) over medium/high heat.
• Add beef to the skillet and crumble as it browns. When crumbled, add the garlic, taco seasoning, and salt and pepper to taste and stir to combine. Continue stirring and crumbling until fully cooked.
• Add in 8 ounces cream cheese and tomato paste and press down/stir until fully melted and incorporated into the beef mixture.
• Turn off the stovetop heat.
• Layer the beans, onion, corn, and tomato layers over the beef mixture. (as shown)
• After softening the remaining 8 ounces cream cheese, spread over the top of the veggies. This step doesn't have to be perfect, its okay if some of the layers blend together.
• Top with the shredded cheese, the more the better!
• Bake for 20 minutes or until cheese is bubbly and fully melted.
• Garnish with the cilantro and serve!
• Enjoy with Food Should Taste Good Cantina or Guacamole Tortilla Chips! :)

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.

HOT SEVEN-LAYER DIP

Steps:

• Heat oven to 350°F. Spray 10-inch ovenproof skillet with cooking spray. Place whipping cream in skillet; heat just to simmering over medium heat. Remove from heat, and add cream cheese; let stand 2 minutes. Beat with whisk until smooth.
• In small bowl, mix refried beans and taco seasoning mix; spoon over cream cheese mixture (do not spread). Top with ripe olives, followed by cheddar cheese.
• Bake 23 to 27 minutes or until cheese is melted and dip is heated through.
• Top with avocado, tomato, onions and jalapeños. Serve with chips.

HOT 7 LAYER DIP

Steps:

• Heat up oven-safe skillet (8-inch skillet) over medium heat and add vegetable oil.
• Add diced onion and saute until transparent.
• Add ground beef and cook, covered and stirring often, until almost done.
• Add grated (or pressed) garlic, salt, paprika, cumin, chipotle chili powder. Mix well and cook until done.
• Stir in sour cream and tomato paste into the beef until fully combined. Spread beef evenly throughout the skillet. Take off heat.
• Turn off stove-top heat and turn the oven on to 350.
• Layer diced jalapeno peppers, then beans, then corn, then diced tomato. Sprinkle some salt and cumin over the veggies. Add cilantro on top.
• Spread cheese evenly all over veggies. Sprinkle a little more salt and some chipotle chili pepper powder over cheese.
• Place skillet in the oven and bake for 20 minutes.
• Serve with chips.

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.

ITALIAN SEVEN-LAYER DIP

Steps:

• Preheat the oven to 350 degrees F.
• For the crostini: Lay the baguette slices on a baking sheet. Brush with the oil and then sprinkle with the salt, garlic powder and some fresh pepper. Bake for 15 minutes, rotating the pan halfway through. Remove the crostini from the oven and set aside. Turn the oven to broil.
• For the dip: In medium bowl, combine the ricotta with salt and pepper to taste. Mix until fully combined, then transfer to an 8-by-8-inch pan, spreading the mixture evenly across the bottom. Set aside.
• In a large pan with a lid, heat the oil over medium heat. Add the onions, and sweat for 3 to 5 minutes. Add the halved grape tomatoes, chicken stock and garlic and bring to a boil; cover and reduce the heat to low. Cook until the tomatoes have softened and the mixture has thickened, about 15 minutes.
• While the tomatoes are cooking, add the sausage to a saute pan over high heat. Break up sausage with a wooden spoon and cook it through. When the sausage is finished, spoon it directly over the ricotta and spread it out evenly.
• When the tomatoes are done, spoon them over the sausage layer. Top the tomato layer with the sliced pepperoncini, marinated artichokes and roasted peppers. Place the halved ciliegine on top.
• Place the dip under the broiler and broil on high heat until the cheese has browned slightly, 2 to 3 minutes.
• Remove the dip from the broiler and top with the basil. Serve immediately with the crostini.