Whether you serve this 7 Layer Dip as an appetizer, or if you want to make it part of the meal, check out these possibilities to add even more flavor to your plate. Top the whole thing with a dash of lime juice and a sprinkle of taco sauce on top. I like to add scallions or green onions, cilantro, shredded lettuce, diced green pepper, even ground beef for added protein. You can add any other toppings you like to create more layers of flavor. Tomatoes – I like to use sliced grape tomatoes, but you can dice roma tomatoes or anything from your garden.Black olives – dice them or leave them in slices, however you like the texture.Shredded cheese – you can use sharp cheddar cheese, a Mexican cheese blend, Monterrey and cheddar cheese or all of the above! In my opinion, the more cheese the better!.Cover the top of the sour cream with salsa.Sour Cream – make sure to smooth the top of the guacamole before adding the sour cream.Guacamole – you can add store bought guac, or make a batch of our delicious classic guacamole.Refried beans – to make the bean mixture extra flavorful, mix some taco seasoning in with them.Seven Layer Taco Dips are great, but the added layers to this nine layer dip give it so much more flavor! Here’s what you need: And because it’s layered, you can add or subtract any of the ingredients you want. This Tex-Mex recipe makes a perfect party or game day appetizer, because everyone can enjoy scooping up what they like with chips or veggies. You can use this dip in anything that you would add refried beans to.Essentially, 7 Layer Dip is all the yummy ingredients you love on a taco or burrito in a dip form. Cucumber slices, carrot and celery sticks.Store leftovers in an airtight container in the refrigerator for 3-4 days. Transfer to a serving bowl, garnish as desired, and dig in! Storing and reheating Heat on low until the cheese is melted and the dip is warmed through. Add the ingredients to a saucepan and stir to combine. If you don't want to turn on the oven, no problem! You can heat this dip on the stove top. Garnish with your favorite toppings - scallions or chives, tomatoes, avocado, olives, jalapeño, or red onion.Top with the remaining cheese and bake for another 5 minutes or until the cheese is melted. Transfer the dip to a small baking dish.Fold in the shredded cheese, reserving some for topping. In a mixing bowl, combine the beans, sour cream, green chiles, and spices.See the recipe card for complete instructions and ingredient amounts. The sour cream adds the right amount of creaminess without being heavy. Sour cream - Just ⅓ cup is enough to loosen up the beans and give them a creamy consistency - no cream cheese required.Grate your own cheese fresh from a block for the best melting quality. For an extra kick of spice, use Pepper Jack. Cheese - Use a good melting cheese like Colby or Monterey Jack.Canned green chiles - An easy pantry pull, I use fire roasted for extra flavor. 20 Mins Cook Time 10 Mins Serves 8 Ingredients Serves: 8 1 container (16 oz) sour cream 1 (1.If preferred, you can use black refried beans. Canned refried beans are most commonly made with pinto beans, which have a buttery, creamy texture that works well in this dip.Grab your favorite dippers and dig in! Ingredients Packed with protein, this dip is SO creamy, has tons of flavor, and is served warm for that satisfying vibe. I reach for this salty snack above all else - like this epic Chips and Dip Snack Board.īut I feel a little less guilty when I indulge in this refried bean dip. When I have a snack craving, chips and dip are my weakness. 12 Refried Bean Dip (without cream cheese) Snack attack
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