7 Layer B L T Dip Recipes

7-LAYER B. L. T. DIP

Steps:

• Combine cream cheese, mayonnaise, sour cream, Parmesan cheese, garlic powder, and salt and pepper to taste in a bowl.
• Spread the mixture onto a serving plate.
• Mix together the minced lettuce with the water chestnuts (if using).
• Top the cream cheese mixture with remaining ingredients, in order: lettuce/water chestnut, the cheeses, cooked and crumbled bacon, chopped tomatoes, and green onions.
• Chill for at least 2 hours before serving.
• Serve with bread rounds or pita chips for dipping.
• Note: you can also mix the water chestnuts into the cream cheese mixture instead of into the lettuce, if you prefer.

7-LAYER GREEK DIP

Steps:

• With an electric mixer, combine the cream cheese, seasoning, garlic, and lemon juice until light and fluffy.
• Spread in the bottom of a pie plate or a small, shallow baking dish.
• Spread a layer of hummus.
• In order, create layers by sprinkling the cucumbers, tomatoes, olives, onions, Feta cheese, and parsley.
• Cover with plastic wrap and chill overnight.
• Serve with pita chips, fresh vegetables, and/or flatbread.

LAYERED BLT DIP

Steps:

• In a small bowl, beat cream cheese, mayonnaise and Parmesan cheese until blended; spread into a large shallow dish. Layer with lettuce, bacon, tomatoes, onions and cheddar cheese. Refrigerate until serving. Serve with bread slices.

SEVEN LAYER DIP

Steps:

• Mix beans, chiles, 1 Tb. of lime juice, chili powder, cumin, and a pinch of salt in a small bowl. In a second small bowl, mash avocados with a fork; stir in remaining 2 Tbs. lime juice and 1/2 teaspoon of salt to make guacamole. In a third small bowl, mix sour cream and mayonnaise.
• Spread bean mixture, then guacamole, then sour cream mixture, and finally salsa over the bottom of a 9-inch deep-dish pie plate or similar size pan. Sprinkle with olives, then cheese. (Dip can be covered and refrigerated up to 2 days) To serve, sprinkle with green onions.

7-LAYER DIP

Steps:

• Combine refried beans and taco seasoning mix in small bowl.
• Spread bean mixture in 8" square dish.
• Top with sour cream, guacamole, cheese, salsa, chiles and green onions.
• Can be prepared up to 2 hours ahead and chilled.
• Serve with chips.

7-LAYER ELOTE DIP

Steps:

• For the Guacamole:.
• Cut the avocados in half and remove the seed. Scoop the flesh into a large bowl and mash with a fork or potato masher, until desired consistency is reached. Add the olive oil and lime juice. Adjust seasoning with salt.
• For the Corn:.
• Remove the husk and silk from the corn. Grill over high heat until the outside is slightly charred, leaving some crunch on the inside of the kernels. Remove the kernels from the cob and set aside until ready to use. Adversely, you can remove the kernels from the cob and cook in a skillet over high heat.
• For the Sour Cream:.
• To make it easier to spread the sour cream, place it in a large zip top bag. Cut off one corner and use it as a pastry bag.
• For the Cilantro:.
• Clean the cilantro and roughly chop, making sure to not bruise the cilantro. Set aside until ready to use.
• For the Toasted Corn:.
• Place the toasted corn in a zip top bag and crush with a kitchen mallet or large sauté pan making sure to leave larger pieces for texture.
• For the Green Onion:.
• Clean the green onion, removing any dirt on the base. Finely slice the green onion, using both the greens and the white. Set aside until ready to use.
• Building the Dip:.
• Using a trifle dish or clear bowl, start the dip with the first layer of guacamole. Following the guacamole, add the grilled corn kernels. Using the zip top bag, add a layer of sour cream and spread evenly. Following the sour cream, add a layer of chopped cilantro. Cover the cilantro with the crumbled toasted corn. Following the toasted corn, add a layer of crumbled cotija or jack cheese. For the final layer, sprinkle the sliced green onions over the cheese and finish with a grating of fresh lime zest for flavor and color. Serve alongside warm tortilla chips.
• For the Spice Rub:.
• Combine all of the spices and seasoned salt, and set aside until ready to use.
• For the Chips:.
• Preheat canola oil in a deep fryer or large pan and heat to 350°F When ready cut the tortillas into 6 pieces each, sprinkle into hot oil and fry for 2-3 minutes until crisp. Season immediately out of the fryer with the seasoned rub and serve warm. You can also make the same rub without salt, and season good quality store bought tortilla chips.

7-LAYER SOUTHWESTERN DIP

Steps:

• Line a 12" platter with the shredded lettuce.
• Stir together black beans, sweet pepper, and green onions.
• Spoon atop lettuce, leaving a lettuce border.
• Dollop sour cream atop bean mixture; gently spread in a smooth layer atop beans, leaving a border.
• Sprinkle with jalapeno peppers and lime peel.
• Drain excess liquid from salsa.
• Stir in avocado; spoon atop sour cream layer, leaving a border.
• Sprinkle cheese atop.
• Top with a layer of chopped ripe olives and sprinkle with cilantro or parsley, if desired.
• Serve immediately or cover and chill for up to 6 hours.
• Serve with tortilla chips.