Friday, January 21, 2011

Dip for Dinner!

            As much as I like to host parties, it’s also really fun to be invited somewhere else. Tomorrow night we’re invited to another couple’s home for game night. They regularly will pick a Saturday night and invite several families or couples, and everyone brings their favorite appetizers or finger foods. They’ve been having these parties for as long as we’ve known them. Guests munch on appetizers (which are usually much more than cheese and crackers, but really hearty hors d’oeuvres!) while playing some kind of group game like Pictionary or Spoons.
            I’m bringing my favorite Mexican 7-Layer Dip, and a couple bags of On the Border tortilla chips. Technically, it’s an appetizer, but I figure you get most of your basic food groups in it so it’s almost like a meal in itself. I know I’ll make it a big part of my meal tomorrow night!
            Here’s the recipe, in case you’d like to try it. It’s another great do-ahead dish. I usually make it up the night before, so it’s all ready to go.

Seven Layer Tex-Mex Dip

1 can refried beans (I use Amy’s Organic Refried Beans, which are seasoned and taste delicious!)
1 16-ounce carton sour cream
8 oz. cream cheese, softened
1 pack of dry taco seasoning mix or Fiesta Ranch dip mix
16 ounce containers guacamole dip (I use Wholly Guacamole—again, very delicious! And there are natural preservatives in there, so the guacamole doesn’t go bad even though it’s fresh.)
12 ounces finely shredded Monterey Jack and mild cheddar cheese mix
2 bunches green onions, sliced thinly
1 large tomato (chopped finely)
½ cup black olives, sliced thinly

Assemble the layers in a 7 by 11 inch glass baking dish. The layers will be thin, so that when you dip a tortilla chip, you get all seven flavors in every bite. First, spread the refried beans over the bottom of the dish.

Next, beat the cream cheese, sour cream and taco seasoning together, and then spread that on top of the refried bean layer. 
Make the guacamole the third layer; spread it over the cream cheese mixture very carefully so that it doesn’t get mixed up in the first two layers.

For the fourth layer, sprinkle the cheese on top of the guacamole.

The last three layers are the green onions, then tomatoes, and black olives on top.

Cover the dip with plastic wrap and chill in the refrigerator until ready to eat. Serve the dip with tortilla chips. Enjoy!

1 comment:

  1. I can vouch that this was yummy too! I'm so glad you're doing this blog, these are great recipes.