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measiApparently my seven layer dip was a hit last night with the TBS sisters (even though it definitely wasn't its best outing, IMHO). Several folks asked for the recipe, and it's seriously the easiest thing you can make. No cooking needed. And, vegetarian - provided that the veggies at your party will accept some dairy products. :)
I'll call dibs on making it for the tea, BTW.
This is a recipe that's party-sized. It can be halved if needed, but I've honestly never needed to.
You'll need:
One 13x9 inch baking dish - at least 2" deep.
2 12 oz. cans of refried beans (any flavor. I use traditional ones)
1 16 oz. tub of sour cream
1 packet taco seasoning
2 bags of shredded cheese (cheddar, taco, or mexican)
1 bunch of green onions, chopped
1 large tomato (or equivalent), diced
1 small can sliced black olives, drained
3+ bags of tortilla chips - Scoops or other THICK-cut chips strongly recommended.
Spread both cans of refried beans on the bottom of the baking dish into a relatively even layer - make sure to push beans all the way to the corners.
On top of the beans, scoop out half of the sour cream. Add the taco seasoning to the remainder in the sour cream tub and mix. Add this mixture to the sour cream layer and spread evenly to cover the beans.
Layer the remaining ingredients as follows:
- one bag of cheese
- tomatoes
- green onions
- second bag of cheese
- olives
Other options for layers, in lieu of the second cheese layer, that have worked well are:
- chopped lettuce
- guac (if using, spread above the beans, then put sour cream on top of it)
Serve immediately at room temperature - do NOT chill. This dip does NOT keep (seriously... it's disgusting the day after), so eat up!
Serves anywhere from 12-25, depending on your spread.
I'll call dibs on making it for the tea, BTW.
This is a recipe that's party-sized. It can be halved if needed, but I've honestly never needed to.
You'll need:
One 13x9 inch baking dish - at least 2" deep.
2 12 oz. cans of refried beans (any flavor. I use traditional ones)
1 16 oz. tub of sour cream
1 packet taco seasoning
2 bags of shredded cheese (cheddar, taco, or mexican)
1 bunch of green onions, chopped
1 large tomato (or equivalent), diced
1 small can sliced black olives, drained
3+ bags of tortilla chips - Scoops or other THICK-cut chips strongly recommended.
Spread both cans of refried beans on the bottom of the baking dish into a relatively even layer - make sure to push beans all the way to the corners.
On top of the beans, scoop out half of the sour cream. Add the taco seasoning to the remainder in the sour cream tub and mix. Add this mixture to the sour cream layer and spread evenly to cover the beans.
Layer the remaining ingredients as follows:
- one bag of cheese
- tomatoes
- green onions
- second bag of cheese
- olives
Other options for layers, in lieu of the second cheese layer, that have worked well are:
- chopped lettuce
- guac (if using, spread above the beans, then put sour cream on top of it)
Serve immediately at room temperature - do NOT chill. This dip does NOT keep (seriously... it's disgusting the day after), so eat up!
Serves anywhere from 12-25, depending on your spread.
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Veggies
Date: 2007-09-30 02:20 pm (UTC)Thanks for sharing the recipe. I'm bummed I'm missing all these good Sisterly times. It's nice to get updates from the LJers. :)
Re: Veggies
Date: 2007-09-30 02:23 pm (UTC)(no subject)
Date: 2007-09-30 05:40 pm (UTC)Интернет-магазин Health and Beaute
Date: 2013-07-05 05:54 pm (UTC)