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tango-mango:

7-layer dip
What’s not to love? If I bring out a big plate of 7-layer dip, I won’t hardly move away from it until it’s gone. You could call it an appetizer, but I would happily make it my entrée.
Ingredients:
2 cups homemade refried beans, or 1 (16-ounce) can refried beans
1 ripe avocado, peeled, seeded and chopped (Use 2 avocados if they’re small)
2 tablespoons fresh lemon juice
1 cup sour cream
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
2 large, ripe tomatoes, finely diced
1/2 cup sliced black olives
1 1/2 cups shredded cheddar cheese
1/4 cup thinly sliced green onions
Tortilla chips (they’re best if they’re warmed in the oven first)
Directions:
Spread beans on a shallow, 12-inch serving platter. Arrange chopped avocado over the beans and sprinkle with lemon juice. 
In a small mixing bowl combine the sour cream, chili powder, cumin and salt. Spread the sour cream mixture evenly over the avocados. Layer the tomatoes and then the olives. Sprinkle the cheddar cheese over all and then top with the sliced green onions. Serve with tortilla chips.
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tango-mango:

7-layer dip
What’s not to love? If I bring out a big plate of 7-layer dip, I won’t hardly move away from it until it’s gone. You could call it an appetizer, but I would happily make it my entrée.
Ingredients:
2 cups homemade refried beans, or 1 (16-ounce) can refried beans
1 ripe avocado, peeled, seeded and chopped (Use 2 avocados if they’re small)
2 tablespoons fresh lemon juice
1 cup sour cream
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
2 large, ripe tomatoes, finely diced
1/2 cup sliced black olives
1 1/2 cups shredded cheddar cheese
1/4 cup thinly sliced green onions
Tortilla chips (they’re best if they’re warmed in the oven first)
Directions:
Spread beans on a shallow, 12-inch serving platter. Arrange chopped avocado over the beans and sprinkle with lemon juice. 
In a small mixing bowl combine the sour cream, chili powder, cumin and salt. Spread the sour cream mixture evenly over the avocados. Layer the tomatoes and then the olives. Sprinkle the cheddar cheese over all and then top with the sliced green onions. Serve with tortilla chips.
Zoom Info

tango-mango:

7-layer dip

What’s not to love? If I bring out a big plate of 7-layer dip, I won’t hardly move away from it until it’s gone. You could call it an appetizer, but I would happily make it my entrée.

Ingredients:

  • 2 cups homemade refried beans, or 1 (16-ounce) can refried beans
  • 1 ripe avocado, peeled, seeded and chopped (Use 2 avocados if they’re small)
  • 2 tablespoons fresh lemon juice
  • 1 cup sour cream
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 2 large, ripe tomatoes, finely diced
  • 1/2 cup sliced black olives
  • 1 1/2 cups shredded cheddar cheese
  • 1/4 cup thinly sliced green onions
  • Tortilla chips (they’re best if they’re warmed in the oven first)

Directions:

Spread beans on a shallow, 12-inch serving platter. Arrange chopped avocado over the beans and sprinkle with lemon juice. 

In a small mixing bowl combine the sour cream, chili powder, cumin and salt. Spread the sour cream mixture evenly over the avocados. Layer the tomatoes and then the olives. Sprinkle the cheddar cheese over all and then top with the sliced green onions. Serve with tortilla chips.

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