Anyone have a great 7-layer dip recipe (non-spicy)?

Answer 1

7 Layer Dip
Serves: 10

1 16-ounce can refried beans
3 large, ripe avocados peeled and pitted
3 tablespoons fresh lime juice
2 cups sour cream
1 (1 1/4-ounce) packet taco seasoning mix( optional)
1-2 5-ounce cans drained and sliced black olives
8 ripe Italian plum tomatoes chopped
2 cups grated sharp cheddar cheese



Preheat the broiler. In a 9 x 13 inch glass baking dish, evenly spread beans. Mash together avocados and lime juice and spread over the beans. Mix together sour cream and taco seasoning and spread over avocados. Next top with olives, tomatoes, and cheese in that order. Broil about 4 inches away from the heat, just until the cheese is melted (about 1-2 minutes). If desired sprinkle the top with chopped fresh cilantro or scallions. Serve with tortilla chips or pita bread.

Answer 2

Ultimate 7-Layer Dip:

Prep Time: 10 min
Total Time: 3 hr 10 min
Makes: 48 servings, 2 Tbsp. dip and 14 chips each

1 can (16 oz.) TACO BELL HOME ORIGINALS Refried Beans
1 Tbsp. TACO BELL HOME ORIGINALS Taco Seasoning Mix
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa
1 cup shredded lettuce
1 cup KRAFT Mexican Style Shredded Cheese
1/2 cup sliced green onions
2 Tbsp. sliced pitted ripe olives
RITZ Toasted Chips Original or WHEAT THINS Baked Snack Crackers

MIX beans and taco seasoning mix. Spread onto bottom of 9-inch pie plate or quiche dish.
LAYER all remaining ingredients except chips over bean mixture; cover. Refrigerate several hours or until chilled.
SERVE with chips.

KRAFT KITCHENS TIPS

Size-Wise
Savor every bite of this tasty dip. Each 2-Tbsp. serving goes a long way on flavor.

Make Ahead
Dip can be stored, tightly covered, in the refrigerator up to 2 days.

Answer 3

It is just like the bean dip in the frito Lay can! 2 cups of cooked pinto beans drained or 1 can pinto beans drained 15 oz. 4 bottled jalapeno slices 1 tablespoon juice from bottled jalapeno slices 1/2 teaspoon salt 1/2 teaspoon granulated sugar 1/4 teaspoon onion powder 1/4 teaspoon paprika 1/8 teaspoon garlic powder 1/8 teaspoon cayenne pepper Combine drained pinto beans with the other ingredients in a food processor. Puree ingredients on high speed until smooth. Cover and chill for at least an hour before serving.

Answer 4

You can take out the diced green chili peppers and it won't be spicy but that would make it a 6 layer dip..wouldn't it?

7 Layer Mexican Dip
Serves 8

1 (16 oz can) Refried Beans
8 oz Sour Cream
1 (1 oz packet) Ranch Flavored Dip Mix
1 (14.5 oz can) Diced Tomatoes
1 (4 oz can) Diced Green Chiles, rinsed, drained
1 ( 3.8 oz can) Black Olives, sliced, rinsed, drained
3/4 CupMexican Style Cheese, shredded
3/4 CupMonterey Jack Cheese, shredded
1 Avocado, chopped

Instructions:
Spread beans on 10-inch serving platter.

Blend sour cream and dip mix. Spread over beans.

Layer tomatoes, chilies, olives and cheeses on top.

Serve with assorted vegetable dippers.

Answer 5

Omg, I do! In a Pyrex pan, smooth these layers on top of eachother, 1 being on the bottom, 7 being on top:
1-Frito's bean dip
2- Guacamole
3- Sour cream w/ 1 packet mild taco seasoning
4- Diced tomatoes
5- Shredded cheddar cheese
6- Black olives
7- Chopped green onions

Answer 6

7 LAYER DIP

1 can Frito's brand bean dip
1 sm. (4 oz.) can chopped olives
1 container guacamole dip
1 1/2 pts. sour cream
1 1/2 lbs. Monterey Jack cheese
1/2 lb. sharp cheddar cheese
1 sm. (4 oz.) can sliced olives
3 sm. tomatoes, chopped
1 thin layer salsa

Layer above ingredients any way you want. Chill for 1 hour and serve.

Answer 7

beans
sour cream
cheese
tomatoes
onions
lettuce
black olives

layer them in a circular baking pan from top to bottom. chill for about 1 hour or until cold. serve cold. i reccomend eating with fritos or tostitos.

Answer 8

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