![]() Mash until all ingredients are combined, but still chunky Pico De Gallo 8 Roma tomatoes diced 1/2 red onion minced 1/4 cup chopped fresh cilantro 1 small Serrano Pepper or 1/2 jalapeno minced Juice from 1/2 lime 1/4 tsp garlic powder 1/2 tsp salt 1/4 tsp pepper 1/4 tsp ground cumin 1 tbsp olive oil (not traditional, but I like it) Add all ingredients to a medium-sized bowl and mix to combine. Remove from heat and let cool to room temp Simple Guacamole: Flesh of 4 ripe avocados 1/2 onion diced small 1/2 serrano pepper minced 1/2 tsp salt 1/2 lime juiced 1/4 cup chopped cilantro -Add all of the ingredients to a large bowl. If you double or triple the recipe, you can use a big trifle bowl like I did. Layer the ingredients in the bottom of the pie plate in the order they appear in the recipe. You’ll definitely want this yummy dip for your next party Next to my garlic, bacon ranch cheeseball, this Mexican 7-layer dip is my most requested appetizer to make for any gathering. Pour the taco seasoning mix into the sour cream and blend well. Jump to Recipe Layers of refried beans, guacamole, sour cream and cheese make this Mexican 7-layer dip both flavorful and addicting. Cook for 5 minutes and then begin to mash until it becomes almost paste-like. Select a thin dish (pie plates work perfectly). Add both cans of beans and 2 tbsp of the liquid from a can of chipotle in adobo. Continue to cook until the onions are translucent. In a small bowl mix together avocado and lemon juice, stir in tomatoes and season with salt and pepper. Spread sour cream evenly over bottom layer. ![]() Spoon bean mixture into the base of a shallow square casserole dish, spread to form bottom layer. Layers from the bottom up: Homemade refried beans (recipe below) Salsa verde Sour cream Homemade chunky guacamole (recipe below) Pico de gallo Sharp shredded cheddar Chopped tomatoes sprinkled with spicy sea salt Fresh cilantro Refried Beans: 1.5 tbsp olive oil 1/2 large onion diced 1/2 tsp salt 1/2 tsp cumin 1/2 tsp ground chipotle pepper (can sub with taco seasoning) 1 can of kidney NOT DRAINED 1 can of kidney DRAINED 2 tbsp of the liquid from a can of chipotle in adobo -Use a medium-sized skillet to saute onions in olive oil over medium-high heat. Season with chili powder, cumin and garlic powder. In a small bow, mix together the refried beans and taco seasoning. The volume of each layer depends on the size of your serving dish. SAVE my version of 7 LAYER DIP for this weekend’s big game! The key, as always, is to use high-quality, fresh ingredients whenever possible.
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