SPOOKY HALLOWEEN SEVEN LAYER TACO DIP
Traditional Seven Layer Dip is turned into a Spooky Spider Web Halloween Dip perfect for your Halloween Parties and get together's.
Provided by Norine Rogers
Categories Appetizers
Time 20m
Number Of Ingredients 13
Steps:
- In a 9 inch pie plate spread bean dip.
- In a small bowl mash two large avocados, add lemon juice, garlic salt, and coarse black pepper. Mix well.
- Spread layer of guacamole on top of bean dip.
- In another small bowl add Mayonnaise, sour cream, and taco seasoning mix. Mix until well blended.
- Spread sour cream mixture on top of guacamole making sure to completely cover the guacamole.
- Add grated cheese on top of sour cream mixture.
- Around the edge of the dip add chopped tomato, sliced olives, and chopped green onions.
- Place 1/2 cup of sour cream in plastic sandwich bag and snip off the end of one tip and make spider web over the top of the cheese.
- For the Spiders: Take one olive and slice in half lengthwise for the body of each spider. Slice another olive width wise for the head. Slice other olives to create the legs.
- Cover and chill until ready to serve.
- Serve with round tortilla chips.
Nutrition Facts : Calories 278 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 40 milligrams cholesterol, Fat 23 grams fat, Fiber 3 grams fiber, Protein 8 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1/4 cup, Sodium 415 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
SEVEN-LAYER DIP CUPS RECIPE BY TASTY
Here's what you need: flour tortillas, refried beans, mexican blend cheese, guacamole, salsa, sour cream, green onion, tomato
Provided by Merle O'Neal
Categories Appetizers
Yield 12 servings
Number Of Ingredients 8
Steps:
- Cut flour tortillas into large squares and then divide each into quarters, making 4 smaller equally sized square pieces, per flour tortilla.
- Preheat oven to 350ºF (180ºC).
- Generously coat a standard-size muffin tin with nonstick cooking spray.
- Line each cup of prepared muffin tin with a tortilla sheet.
- Spoon a tablespoon of refried beans into each sheet.
- Sprinkle shredded cheese over each sheet.
- Place another sheet on top of the bean/cheese mixture and press so it flattens.
- Bake for 15 minutes.
- Spoon in a tablespoon of guacamole, sour cream, and salsa into each cup then top with green onions and tomato.
- Enjoy!
Nutrition Facts : Calories 221 calories, Carbohydrate 20 grams, Fat 12 grams, Fiber 3 grams, Protein 8 grams, Sugar 2 grams
SPIDER WEB 7-LAYER DIP
Make and share this Spider Web 7-Layer Dip recipe from Food.com.
Provided by Michelle Shaver
Categories Halloween
Time 20m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- 1. In a small mixing bowl, stir together the refried beans and taco seasoning.
- 2. On a large festive Halloween tray , spread the beans in an even circular shape. Leave room around the edges for the garnish.
- 3. Sprinkle green chilies over. Smooth salsa over. Smooth guacamole over.
- 4. Place your sour cream in the end of a ziploc bag. Cut the corner off. Squeeze sour cream on top of guacamole in several concentric circles (or octagon shapes for a more authentic look). Using a knife or the handle of a fork, run lines lightly through the sour cream to make the web shape.
- 5. Sprinkle lettuce in a circle around bean dip. Sprinkle tomatoes and green onions over. Sprinkle cheese over.
- 6. Garnish with a creepy spider and serve with lots of tortilla chips!
SEVEN LAYER SPIDER DIP RECIPE BY TASTY
Here's what you need: dried pinto beans, olive oil, garlic, paprika, taco seasoning, salt, sour cream, medium ripe avocados, medium lime, shredded mexican cheese blend, medium tomato, black olive, scallions
Provided by Chaitra Kishore
Yield 8 servings
Number Of Ingredients 13
Steps:
- Set up a clear, round corningware dish (i.e. a Pyrex baking dish).
- For your first layer of beans, cook 2 cups (340 G) dry pinto beans in an Instant Pot or Pressure Cooker. Let cool. Transfer to a blender. Add a bit of water and blend to a smooth paste (about 1 cup). Alternatively, you can use an 8 oz can of refried beans.
- Heat 1 tbsp oil in a sauté pan on medium heat and add garlic. Sauté till aromatic.
- Add bean paste and sprinkle in paprika, taco seasoning, and salt to taste. Mix well. Let the beans cook for a few minutes and then take off flame. Spread this paste on the bottom of the bean dip, creating an even layer.
- Then, layer sour cream on top evenly. On top of this, layer the avocados, mashed fully and mixed with the juice of half of a medium-sized lime. (Note: Alternatively, you could use 1 cup store bought guacamole.)
- Then, sprinkle shredded Mexican cheese along the outer layer of the dip to form a ring on top of the avocado.
- Add your finely-diced tomatoes and red onion pieces to a small bowl. Squeeze in the juice of half a medium sized lime. Mix well. (Note: Instead of pico de gallo, you could use 2 tbsp of store bought salsa.) Spread the pico de gallo (or salsa) on top of the cheese ring.
- Sprinkle thinly sliced black olives and thinly sliced green scallions on top.
- To make the spider web: add 2 tbsp of sour cream to a small squirt bottle, thinning out with a little water if needed.. Squeeze out the sour cream and draw a spider web on top of the avocado.
- Top with a friendly olive spider or plastic spider and serve alongside tortilla chips.
Nutrition Facts : Calories 312 calories, Carbohydrate 39 grams, Fat 12 grams, Fiber 11 grams, Protein 14 grams, Sugar 2 grams
7 LAYER DIP
This 7-layer dip is super easy and a beautiful dish to entertain with. I have a big colorful platter that I put it on. It's always a hit!!
Provided by Southern Mama
Categories < 15 Mins
Time 10m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Layer in this order.
- 16 oz refried beans mixed w/ 1 package taco seasoning.
- 1 c sour cream.
- 1 c guacamole.
- 1 c salsa.
- 1 c lettuce.
- 1 c Mexican cheese.
- 4oz sliced olives.
- 1 c tomatoes.
Nutrition Facts : Calories 138.5, Fat 8.7, SaturatedFat 4.6, Cholesterol 21.5, Sodium 752.4, Carbohydrate 11.1, Fiber 3.4, Sugar 3, Protein 5.4
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