How To Make The Best 7 Layer Dip Simple Revisions

how To Make The Best 7 Layer Dip Simple Revisions
how To Make The Best 7 Layer Dip Simple Revisions

How To Make The Best 7 Layer Dip Simple Revisions Set to side. layer 1 – in a small glass bowl, add 1 3 cup water or milk. microwave for 45 60 seconds and stir (or heat on the stovetop in a medium sized pot on low heat.) spread refried beans as the first layer into bottom of 9×13 glass dish. layer 2 – spread seasoned beef. on top of the layer of seasoned beef. Do not brown. add the black beans, ½ teaspoon salt, ½ teaspoon of the cumin, and water and continue cooking for about one minute. off the heat, mash the beans with a fork or potato masher until they have a chunky puréed texture. scrape the beans into an 8 inch glass baking dish and spread into an even layer. set aside.

how To Make The Best 7 Layer Dip Simple Revisions Recipe Taco dip
how To Make The Best 7 Layer Dip Simple Revisions Recipe Taco dip

How To Make The Best 7 Layer Dip Simple Revisions Recipe Taco Dip Step 2 in a medium bowl, stir together sour cream, taco seasoning, and lime juice. spread in an even layer on top of the refried beans. step 3 if making from scratch, prepare guacamole and spread. 1) refried beans (with your favorite salsa mixed in for flavor – yum!) 2) guacamole (storebought or homemade) 3) sour cream (with a few simple seasonings stirred in to make things exciting) 4) shredded cheese (go with the finely shredded!) 5) chopped tomatoes. 6) sliced olives. 7) finely chopped green onions or chives. Instructions. in a large bowl, stir together the refried beans, salt, garlic powder, cumin, and cayenne pepper. mix well to ensure the seasonings are evenly distributed. spread the bean mixture evenly in the bottom of a 9x13 inch pan or 3 quart casserole dish, covering the entire surface. Use a hand mixer to combine softened cream cheese, sour cream, lime zest, and taco seasoning. spread evenly on top of bean mixture. spread guacamole evenly over cream cheese layer, then top with drained salsa. top with shredded cheese, pico de gallo, and then green onions. cover and refrigerate 30 minutes, to 1 day.

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