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Our team is working on it. Original recipe (1X) yields 32 servings. 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened. 1 tablespoon TACO BELL® HOME ORIGINALS® Taco Seasoning Mix. 1 cup guacamole. 1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa. 1 cup shredded lettuce. 1 cup KRAFT Shredded Cheddar Cheese. ½ cup chopped green ...
This quick and easy Mexican 7-Layer Cream Cheese Dip is creamy and cheesy, with some crisp, fresh flavors to balance it out. Full of taco flavor and your favorite toppings, this gorgeous dip is perfect for parties! Print Recipe Rate Recipe. Prep Time: 10 minutes. Total Time: 10 minutes. Course: Appetizer. Cuisine: Tex Mex. Servings: 12 servings.
Directions. Gather all ingredients. Spread bean dip in a glass dish or on a large serving platter; top with a layer of guacamole. Allow the layers to thicken in the refrigerator for approximately 20 minutes. Meanwhile, mix sour cream and taco seasoning in a bowl until evenly combined.
Add beans to a microwave-safe bowl and microwave for 30 seconds. Stir in chicken broth, or use 2-3 Tbsp of the drained salsa liquid for extra flavor! Spread bean mixture evenly into an 8x8, 7x9, or other 2 quart baking dish. Use a hand-mixer to combine softened cream cheese, sour cream, lime zest, and taco seasoning.
In a 9x9 or 8x8 pan, start with layering the refried beans. Blend softened cream cheese, sour cream, and the 1/2 pack of taco seasoning together. Layer the cream cheese mixture over beans. Layer the salsa. Then layer with the shredded cheddar cheese. Top with the black olives. Optional topping of sliced jalapeños.
Instructions. Spread whipped cream cheese in the bottom of a 9 x 13 inch baking dish or serving platter in an even layer. In a bowl, stir together refried beans and salsa until evenly combined. Spread the bean mixture evenly on top of the cream cheese.
Combine refried beans and milk (or you can use the liquid from the salsa if you prefer) until smooth. Spread in the bottom of a 9x13 pan. Combine cream cheese, sour cream and taco seasoning with a mixer on medium. Spread over refried beans. Spoon guacamole over cream cheese and gently spread. Repeat with drained salsa.
Gather the ingredients and preheat the oven to 350 degrees. Take the cream cheese out of refrigerator 15 minutes before making the recipe to let it soften. Place the cream cheese in the baking dish. Spread the cream cheese to cover the bottom of a baking dish. Layer of salsa Spread the salsa in a layer over the top of the cream cheese.
7 Layer Mexican Dip is a delicious and flavorful appetizer built with seven levels of classic Mexican inspired ingredients. Although the ingredients can vary from recipe to recipe, there are always seven basic layers. The ingredients include refried beans, taco seasoning, sour cream, guacamole, salsa, Mexican blend shredded cheese and diced ...
LAYER 4: Cheddar Cheese. LAYER 5: Black Olives. LAYER 6: Tomatoes. LAYER 7: Green Onions. This particular Mexican Layer Dip soars high above the rest thanks to an easy, homemade guacamole, a sour cream layer loaded with flavor, and good quality grated Cheddar cheese. Some Seven Layer Dips will call for salsa, but oftentimes, a layer of salsa ...
Add a layer of shredded cheese over the sour cream. Step 6 – Layer 5. Next a layer of fresh tomatoes. You can also use a pico de gallo or chunky salsa if you prefer. Just make sure you drain the excess juice off before adding to the dip. Step 7 – Layers 6 and 7. Top with black olives and green onions. Step 8 – Store.
Add the ground beef after the salsa layer and top with cheese. Serve as a cold dip, or bake for 25-35 minutes at 375ºF for a hot dip. Homemade Taco Seasoning: Makes 2 ½ - 3 Tablespoons. The recipe uses 1 ½ teaspoons. Store leftovers in an airtight container. 1 tablespoon chili powder.
Heat the refried beans to make them easier to spread. Stir in half of the Taco Seasoning. Spread the beans into the bottom of a 9×13-inch glass casserole dish. Spread the Guacamole over the layer of beans. Sour Cream – In a second small bowl, stir the remaining half of the taco seasoning and sour cream together.
Work the garlic back into a tidy pile and repeat, pressing and scraping the knife through the pile for 2 to 3 minutes until you have a smooth paste. Transfer the garlic paste to a large bowl. Slice the avocados in half lengthwise and remove and discard the pits. Scoop the avocado flesh into the bowl of garlic.
Gather all ingredients. Blend refried beans and taco seasoning in a medium bowl; spread mixture onto a large serving platter. Mix sour cream and cream cheese in a medium bowl; spread over refried beans. Top with salsa. Layer tomato, bell pepper, green onions, and lettuce over top.
You'll find details in the printable recipe card below. Step 1: Combine beans, taco seasoning, and liquid until well combined. This adds taco flavor to the beans and makes them easier to spread. Step 2: Drain salsa in a mesh strainer to remove excess liquid. Spread beans as the first layer in the serving dish.
Stir well. Next, sprinkle a little bit of ground cumin. Step 2 Spread the beans on the bottom of a glass bowl or high-sided dish. Over this sprinkle the sharp cheddar. Next, plop your sour cream and spread it into a single layer, being careful not to disturb the cheese underneath.
Shred cheese and spread evenly top. Scatter olives on top. Bake for 30 minutes, covered. Uncover and continue baking up to 15 minutes until cheese is melted and dip is hot and bubbling around the edges. Finely mince green onions and sprinkle over top. Serve warm with tortilla chips for dipping.
Instructions. Mix sour cream with taco seasoning. In a regular 9" pie plate, layer: refried beans, guacamole, taco spiced sour cream, salsa or pico de gallo. Top with shredded cheese. Garnish dip with sliced olives and chopped cilantro. Serve immediately or cover with saran wrap and refrigerate until serving.
Instructions. Season beans: Add the refried beans to a mixing bowl. Season with chili powder, cumin and garlic powder. Taste and add more seasoning if desired. Spread beans into a single layer on a large serving plate or in a 9×13'' pan. Mash avocado: Add avocado and lemon/lime juice to a bowl and mash well with a fork.