7 Layer Dip

Everyone likes layer dip. It’s easy to make for any party. It’s great to make the day before and let rest in the fridge over night for more intense flavor.

We started eating it and forgot to photograph it... again!

1 Cup cooked pinto beans
3 TB taco seasoning (recipe follows)
4 oz chopped green chilies
2 avocados, sliced thin
lime juice
1/2 Cup chopped black olives
8 oz salsa
8 oz sour cream
8 oz shredded cheddar or Monterrey jack

Layer 1: Place pintos and taco seasoning in your food processor. Blend to creamy. If the mixture seems a little dry, add a little lime juice to thin it out.

Layer 2: Spread chopped green chilies over beans.

Layer 3: Arrange avocado slices over chilies. Sprinkle with salt and lime juice.

Layer 4: Add black olives over avocado.

Layer 5: Spread out salsa

Layer 6: Spread out sour cream

Layer 7: Sprinkle over shredded cheese

Serve with chips, crackers, veggies, or anything that will scoop this out. Like a spoon!

You can use store bought taco seasoning, but it may contain gluten, fillers, chemicals, or non-food ingredients. Weird!

Taco Seasoning

2 parts chili powder

1 part cumin

1 part oregano

1 part garlic powder

1 part onion powder

1 part paprika

1/2 part salt

(1/2 part cayenne for HOT taco mix)

Shake together in a jar and store in a cool, dry, and dark place. Seasonings keep for 4 months.

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French Onion Fondue

This will kick up your veggie or relish tray in a big way. Hot dips are perfect for winter entertaining and the sharp cheese flavors in this one pair nicely with winter wines.

2 yellow onions, diced
3 TB butter
1 Cup beef broth
16 oz cream cheese
6 oz swizz cheese
salt and pepper to taste

Caramelize onions in butter over medium heat. When onions are GBD (golden brown delicious), stir in broth 2 TB at a time. Deglaze the pan and allow the broth to reduce. Allow to reduce by half. Stir in cheeses and reduce heat to low. Stir well to incorporate.

Dip can be served immediately or covered and stored in the fridge up to 5 days until your party. To re heat, pop in the oven with the rest of your party spread until bubbly. Also great served in a chaffing dish to maintain temperature. A warmed serving dish will keep dip very soft for about 2 hours.

Spinach and Artichoke Dip

Hot dip is a MUST for cold weather parties. This recipe can be made ahead and frozen for up to 3 weeks. Just bake from frozen and serve. EASY holiday entertaining!

Yes, I got too excited eating it to photograph it.

In a large sauce pot combine

12 oz cream cheese

3 TB cesar dressing

16 oz frozen chopped spinach

3+ cloves garlic

2 oz parmesan

4 oz swiss cheese    

No need to thaw or drain the spinach. Just dump it right in. Heat over medium stirring constantly until cheeses start to melt. Then stir in

14 oz can  artichokes, drained, brine reserved — chop them or whip them through a food processor

1/2 tsp cumin

salt and pepper to taste

Heat until bubbly. For a saltier and creamier dish, add back some of the reserved artichoke brine. For a tangier dish, use brine from a jar of banana peppers or  jalapeno peppers. Kick up the heat with a 4 oz jar of chopped jalapenos.

Transfer to a serving dish or a freezer-safe container. Serve immediately or store.

To reheat from frozen, place frozen dip into an oven-safe dish and cover with a lid or foil. Heat at 375 for about 30 minutes, stirring half way through. This dip can be reheated at any temperature to suit the other dishes that might be baking for your holiday party.

Serve with pita chips, tortilla chips, sourdough bread, veggie sticks, etc. Makes a great spread on sandwiches to jazz up left-over turkey.

Raspberry Chipotle Dip

This recipes is rooted at a little gourmet foods and cookware shop I worked at while in high school. I recreated a version of  the dish with Eli’s mom’s raspberry preserves. Big hit. And Eli, gonna need more of those preserves pal.

Hot & Bubbly

Hot & Bubbly

1 large red onion, diced

2 cans organic black beans, drained and rinsed.

8 oz block of cream cheese, sliced thin

12 oz  jar of chipotle salsa

6 oz Eli’s mom’s raspberry preserves or other extremely high quality preserves

2-3 Cups shredded pepper-jack cheese

Layer in a 9 x 13 baking dish: onion, beans, and cream cheese. Pop the cream cheese in the freezer for a few hours to make it easier to slice.

Onion, Bean, and Cream Cheese Layers

Onion, Bean, and Cream Cheese Layers

Mix up the raspberry chipotle salsa in a separate bowl:  If you can’t find a pre-made chipotle salsa that you like, a salsa can be made from a 12 oz jar of a salsa you like. Simply add 3 diced chipotle peppers (seeds removed!) and a tsp of the adobo sauce chipotle peppers are packed in. Whisk the preserves into the salsa.

Pour the raspberry chipotle salsa mixture over the cream cheese layer. Top with shredded pepper jack cheese. You’ll need at least 2 Cups of pepper jack to cover the dip. Do not use over 3 Cups of pepper jack as it will over power the other flavors.

Bake at 375 F for 20 minutes until bubbly. Serve hot with blue corn tortilla chips.

This dip can be assembled ahead of time and frozen for up to 3 weeks.  Just heat and serve!

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