Category: Appetizers/Sides

GARLIC BREAD SPREAD

The perfect garlic bread recipe – Perfectly crisp edges, a soft buttery center, and topped with fresh garlic and herbs. The ideal accompaniment to any Italian dinner.

Sure, you can buy garlic bread spread at the grocery store, but once you see how easy it is to make and discover how much better it tastes when it’s homemade, you’ll never buy the premade stuff again! I guarantee it!

WHAT TYPE OF BREAD IS BEST?

Many grocery stores sell giant loaves of Italian or French bread hot from their bakery every day. These loaves are perfect for garlic bread because they soak up all that buttery goodness really well. You can even also use a baguette if that’s what you have available.

WHAT YOU’LL NEED

  • softened butter
  • grated parmesan cheese
  • minced garlic
  • dried marjoram
  • dried basil
  • dried oregano
  • fresh parsley
  • salt
  •  one loaf of French or Italian bread

Steps for Making Garlic Spread

Gather all your ingredients and mix them in a small bowl. Mix until the butter is smooth and creamy and all the ingredients are evenly incorporated.

Split the loaf of bread in half the long way. Place the bread on a large baking sheet. Spread a generous amount of the garlic spread on both halves of the bread. 

Bake the bread in the preheated oven for 8-10 minutes. (More tips and tricks below for that perfect, golden-brown garlic bread).

TIPS FOR THE PERFECT GARLIC BREAD:

  • Make sure your butter is softened, not melted. If you forget to set your butter out ahead of time, try this hack to get your butter soft quickly.
    • Pour hot water into a ceramic or glass cup or bowl (something that can fit over your butter). After a few minutes, dump the water out of the vessel and quickly cover your butter. The radiant heat from the bowl will soften your butter in just a few minutes.
  • After baking the bread for 8 to 10 minutes, move the oven rack closer to the broiler. Turn on the broiler and let the bread broil for about 45 seconds to 3 minutes until golden brown. Keep an eye on it; it can brown very quickly. I usually have the oven door open a crack and watch it closely the entire time. If you get distracted even for a minute, you can end up with burnt garlic bread.
  • After baking the bread, depending on the type of bread you use, it can be hard to cut bread without squishing it. Simply flip the bread over on a cutting board, with the butter side down, and slice with a bread knife. The crust acts as a support, and the bread will cut easily without smashing the slices. Because the butter and herbs have melted and baked into the bread, very little, if any, should come off on the cutting board. With this trick, you will have beautiful-looking slices of garlic bread every time.

VARIATIONS:

Nothing is set in stone with this kind of recipe. You can make the recipe exactly as it is written or change it based on what you like.

  • Garlic: I LOVE garlic, so I use a lot of it in this recipe. But you can adjust the amount based on your personal preference. You can even add roasted garlic (just use a lot).
  • Herbs: This recipe has several different herbs, which gives this spread a great depth of flavor. You can simply omit any you don’t like or add in new ones (rosemary, thyme, etc.).
  • Fresh herbs vs. dried: Most of the herbs in this recipe are dried (except the parsley). However, if you prefer to use all fresh herbs, you certainly can. Just use 1 teaspoon each of finely chopped fresh marjoram, basil, oregano, and of course, 1/4 cup of fresh parsley.
  • Make it cheesy: If you like your garlic bread cheesy, try topping your garlic bread with a hefty handful of shredded mozzarella.

Serve this garlic bread with my Homemade Spaghetti Sauce and Baked Sausage Meatballs for a complete meal!

Garlic Bread Spread

The perfect garlic bread recipe - Perfectly crisp edges, a soft buttery center, and topped with fresh garlic and herbs. The ideal accompaniment to any Italian dinner.
5 from 5 votes
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer, Bread
Servings 1 French loaf

Ingredients
 

  • ½ cup butter, softened
  • ¼ cup grated parmesan cheese
  • 2-4 large garlic cloves, minced
  • ¼ teaspoon dried marjoram
  • ¼ teaspoon dried basil
  • ¼ teaspoon dried oregano
  • ¼ cup fresh chopped parsley, (1 tablespoon dried parsley)
  • ⅛ teaspoon salt
  • 1 loaf French or Italian bread

Instructions
 

  • Preheat your oven to 400°F.
  • In a small bowl, mix together the softened butter, parmesan cheese, minced garlic, marjoram, basil, oregano, and parsley until thoroughly combined.
  • Split the loaf of bread in half the long way. Place the bread on a large baking sheet. Spread a generous amount of the garlic spread on both halves of the bread.
  • Bake the bread in the preheated oven for 8-10 minutes.
  • Then, move the oven rack closer to the broiler and let the bread broil for 45 seconds to 3 minutes. Watch the bread closely; it can brown very quickly. When the bread is toasted to your liking, remove it from the oven.
  • Slice the bread to the desired size and serve immediately.
    **If you have trouble slicing the bread without squishing it, flip it over on a cutting board, butter side down, and using a bread knife, slice the bread to the desired size.

Notes

If you prefer to use all fresh herbs, you certainly can. Just use 1 teaspoon each of finely chopped fresh marjoram, basil, oregano, and of course 1/4 cup of fresh parsley.
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HOMEMADE HONEY CORNBREAD

Say goodbye to dry, boring cornbread! Finally, cornbread that is soft, buttery, and moist. With a hint of honey baked right in the bread, this recipe is sure to be a hit. 

I had never been a huge fan of cornbread. Often it was dry and not very flavorful. I’ve tried so many different mixes and never found one I loved. After a lot of recipe testing and trying various ratios of butter, vegetable oil, and sugar, I finally have a recipe that I love!! Good thing that everyone in my house loves cornbread because they had to eat a lot of it. But when I got two thumbs up from everyone and the cornbread disappeared in less than a day, I knew I had a winner of a recipe.

THE BEST CORNBREAD RECIPE:

After coming up with this recipe, I will never buy a cornbread mix again. It comes together so quickly, in just 10 minutes, with simple ingredients, and the taste is fantastic!

  1. Flour/cornmeal: Equal parts of flour and cornmeal ensure a good amount of cornmeal flavor. Too much flour can leave your cornbread flavorless and dry.
  2. Butter/oil: Why do I use both? Butter is used in baked goods to add flavor and some moisture (though not as much as oil). Oil is used in baked goods, especially in bread, to add loads of moisture, but it doesn’t add anything to the flavor. By using both, you get the rich flavor of the butter and the desired moisture from the oil.
  3. Honey: Honey and cornbread just go together like peanut butter and jelly or milk and cookies. Adding a little honey to the batter gives this cornbread a delicious yet subtle honey flavor.
  4. Eggs: Most cornbread recipes you’ll find use one egg. I have found that adding an extra egg gives this cornbread a little more lift, making the cornbread less dense and moister.
  5. Buttermilk: Buttermilk makes baked goods extra moist and adds so much flavor. Using regular milk just won’t yield the same delicious, moist result. **See more on buttermilk below

BUTTERMILK SUBSTITUTE:

I’m sure we’ve all been there…You’re making a recipe that calls for buttermilk, and you just don’t have any. What do you do? Do you just scrap the recipe or just replace it with regular milk? No!

Buttermilk is required for this recipe. But if you don’t have any, you can make a buttermilk substitute by adding 1 tablespoon of fresh lemon juice or white vinegar to a liquid measuring cup. Then add enough whole milk to make 1 cup total. Stir and let sit for 5 minutes before using. Whole milk is strongly recommended for the moistest, richest texture, but you can use lower-fat or non-dairy milk in a pinch.

This cornbread pairs perfectly with my Slow Cooker Chili for a delicious, satisfying meal!

Homemade Honey Cornbread

Say goodbye to dry, boring cornbread! Finally, cornbread that is soft, buttery, and moist. With a hint of honey baked right in the bread, this recipe is sure to be a hit. 
No ratings yet
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Bread, Side Dish
Servings 9 servings

Ingredients
 

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ cup butter, melted
  • ⅓ cup vegetable oil
  • ½ cup granulated sugar
  • ¼ cup honey
  • 2 large eggs
  • 1 cup buttermilk* (see notes)

Instructions
 

  • Lower the oven rack to the lower 3rd of the oven to help prevent over-browning.
  • Preheat the oven to 375°F. Grease and lightly flour a 9-inch square baking pan. Set aside.
  • In a small mixing bowl, combine the flour, cornmeal, salt, baking soda, and baking powder. Set aside.
  • In a medium bowl, combine the melted butter, vegetable oil, sugar, and honey. Stir until well combined. Add the eggs and the buttermilk and whisk until fully incorporated.
  • With a wooden spoon or spatula, stir the dry ingredients into the wet ingredients. Do not over mix!
  • Pour the batter into the prepared baking dish.
    Bake for 30-35 minutes. The cornbread is done when a knife inserted into the center comes out clean.
    **If the top is over-browning, lay a piece of tinfoil on top, shiny side up.
  • Remove from the oven and allow to cool for 10 minutes before slicing and serving.

Notes

Buttermilk: Buttermilk is required for this recipe. But if you don’t have any, you can make a buttermilk substitute by adding 1 tablespoon of fresh lemon juice or white vinegar to a liquid measuring cup. Then add enough whole milk to make 1 cup total. Stir and let sit for 5 minutes before using. Whole milk is strongly recommended for the moistest, richest texture, but you can use lower-fat or non-dairy milk in a pinch.
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CAPRESE SALAD

This recipe is the perfect way to use those beautiful tomatoes growing in your garden! With only a few fresh ingredients, you have a light, healthy, and delicious salad. So don’t let the summer slip away without making this amazing Caprese salad!

Caprese salad is my favorite way to use our garden tomatoes in the summer. Not only is it easy to put together, but it’s also healthy and amazingly delicious!

A great Caprese salad starts with great ingredients. This recipe is meant for summertime when tomatoes are at their juiciest, sweetest, and most flavorful. Of course, you can make this any time of the year, but it is best with fresh summertime tomatoes! Don’t worry if you don’t grow your own tomatoes; just be selective in the tomatoes you buy from the store or farmer’s market. Avoid tomatoes with blemishes or dark spots. The tomato should have a good weight for its size. A heavy tomato indicates juiciness. And lastly, the tomato should be very aromatic when you smell it near where the stem was attached.

Ingredients:

Besides the freshest and tastiest tomatoes, you’ll need only four other ingredients. Because there are so few ingredients, the quality of each is that much more important.

  • Mozzarella: The mozzarella should be fresh, soft, and packed in water. When you cut the mozzarella, you want to use a very sharp knife. Because the mozzarella is soft, a dull knife will squish the mozzarella instead of cutting it.
  • Basil: Only fresh leaves will do! I like to use large, whole leaves. If the leaves are smaller, you can use more than one leaf for each tomato.
  • Sea Salt: I keep sea salt on hand, and it’s my preferred salt in many dishes. I like sea salt for its coarse and crunchy texture. It also has a stronger salt taste.
  • Fresh ground pepper: When pepper is freshly ground, it’s significantly more flavorful than pre-ground pepper. When you grind pepper immediately before eating, the ground pepper has significantly less time to react with the oxygen, which allows it to maintain the flavor components that make it peppery. So if you don’t own a pepper grinder, I strongly recommend that you get one; you won’t regret it!

Balsamic Glaze:

I’m giving the balsamic glaze its own heading because it’s that important! The glaze really brings this dish together and gives it that “WOW” factor. With the perfect balance of sweet and tangy, balsamic glaze adds a delicious, deep rich color and intense flavor to this dish.

You can certainly buy balsamic glazes at the grocery store; I have, and they’re not bad. But nothing beats homemade. And it only takes two ingredients and fifteen minutes to make.

Combine the balsamic vinegar and the brown sugar in a small saucepan, and bring to a gentle boil. Then turn the heat down to medium or medium-low, maintaining a constant simmer. Stir the glaze occasionally and continue cooking until it has thickened and coats the back of a spoon (about 10 to 15 minutes). If the glaze is not thickening up, turn the heat up slightly. The finished glaze should have the consistency of warm honey. It will thicken some as it cools.

One word of warning…Turn on your stove’s exhaust fan! Cooking balsamic vinegar produces a very strong vinegar smell that will permeate your entire house. Turning on the fan will help some.

Caprese Salad

This recipe is the perfect way to use those beautiful tomatoes growing in your garden! With only a few fresh ingredients, you have a light, healthy, and delicious salad. So don't let the summer slip away without making this amazing Caprese salad!
5 from 1 vote
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Prep Time 10 minutes
Course Appetizer, Salad
Servings 4 servings

Ingredients
 

  • 8 ounces fresh mozzarella, about ¼-inch thick slices
  • 2 medium tomatoes, about ¼-inch thick slices
  • basil leaves
  • sea salt and fresh ground pepper, to taste
  • balsamic glaze, **You can find balsamic glaze in the grocery store, or you can make it yourself. I've included instructions on how to make homemade balsamic glaze below.

Homemade Balsamic Glaze: (optional)

  • 1 cup balsamic vinegar
  • ¼ cup brown sugar, packed

Instructions
 

  • Arrange the sliced mozzarella, sliced tomatoes, and basil leaves in an alternating pattern on a plate (a slice of mozzarella, tomato, and basil leaf, repeat).
  • Lightly sprinkle with sea salt and fresh ground pepper to taste.
  • Drizzle everything with the balsamic glaze with back-and-forth motions.

Homemade balsamic glaze: (optional)

  • Heat balsamic vinegar and sugar in a small pot or saucepan over medium heat.
  • Bring to a gentle boil, reduce heat to medium or medium-low heat, and maintain a constant simmer. Stir occasionally until the vinegar thickens and is reduced by about half (about 10 to 15 minutes). It should be thick enough to coat the back of a spoon. The glaze should have the consistency of warm honey. (Be sure to turn on the stove fan, the smell of the cooking vinegar is strong).
  • Remove from heat and allow to cool completely before serving (about 15 minutes). The glaze will thicken some as it cools.
  • Store leftover glaze in the refrigerator and use it within two months.
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GUACAMOLE

This homemade guacamole recipe is simple and delicious. With just six simple ingredients, you’ll have creamy, zesty, scrumptious guacamole in no time! This is guaranteed to be a hit!

Good guacamole doesn’t need to be complex. All you really need are a few good quality, fresh ingredients; avocados, onion, tomatoes, cilantro, lime juice, garlic, and salt. Easy and delicious! It’s also a food you can feel good about eating! Avocados are very healthy, not to mention all the other fresh vegetables added to this guacamole.

Tips and Tricks for making the perfect avocado:

Always start with chopping the vegetables first, including the cilantro. You want to cut up the avocados last, so they have less time exposed to the air, which turns them brown (more on that later). I like my guacamole chunky, so I like to chop my vegetables instead of dicing them. This is a personal preference, and there is no hard rule on how you should cut up your vegetables…dice or chop…that part is up to you.

Always cut open your avocadoes last! You want them exposed to oxygen as little as possible to prevent the unpleasant browning for as long as possible. Skin the avocados and remove the pit. Immediately place them in a medium mixing bowl, add the lime juice, and proceed with chopping the avocados or mashing them to the desired consistency. The citric acid in the lime juice is a strong antioxidant that will dramatically slow the browning process.

Once the avocado is mashed or chopped, mix in the chopped vegetables, cilantro, and garlic salt. Guacamole is best served fresh. So pull out your favorite chips and dig in!!!

HOW TO STORE LEFTOVERS (AND KEEP IT GREEN!)

If you have ever eaten an avocado, you know the dreaded browning that is inevitable. Avocados contain an enzyme called polyphenol oxidase, which causes the flesh to brown when exposed to air—or, more specifically, when exposed to oxygen. You can’t prevent this process from happening, but there are tricks to slowing the process down.

The citric acid in lime juice is a strong antioxidant that will dramatically slow the browning process. Adding a sufficient amount of lime juice over your avocado or guacamole will keep the avocado from browning for at least a day.

The best method I have found for keeping leftover guacamole fresh and green is to use water. Now I’ll be honest; I wasn’t excited about the idea of putting water on top of my guacamole. But once I gave this method a try, I was IMPRESSED! Not only was my guacamole green and fresh-looking the next day, but it also tasted great! And amazingly, it was still fresh on day three…Impressive, right!! To store leftover guacamole using this method, first put the guacamole into an airtight container. Next, use a spoon to flatten the surface of the guacamole and remove any air pockets. Very gently pour on about a half-inch of water, covering the guacamole surface completely. Refrigerate, covered tightly, for up to two additional days. When you are ready to eat it, pour off the water and give the guacamole a gentle stir, and it will be good as new!

Another method for storing leftover guacamole, if you don’t want to use water, is to use plastic wrap. Place the plastic wrap directly on top of the guacamole, not over the bowl or container. Press the plastic wrap down around the guacamole to prevent as little air as possible from coming in contact with the guacamole. Your guacamole should be good for another day. If some browning does happen, you can scrape away the discolored outside layer of the guacamole, and you will discover fresh, bright green guacamole underneath.

 

Guacamole

This homemade guacamole recipe is simple and delicious. With just 6 simple ingredients, you'll have creamy, zesty, scrumptious guacamole in no time! This is guaranteed to be a hit!
5 from 2 votes
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Prep Time 15 minutes
Course Appetizer
Servings 6 servings

Ingredients
 

  • 4 ripe avocados, peeled and pitted
  • 3 tablespoons fresh lime juice
  • ½ cup chopped red onion
  • ½ cup chopped tomato, seeds removed
  • ¼ cup coarsely chopped cilantro leaves
  • 1 teaspoon garlic salt, add more to taste
  • 1 -2 jalapenos diced, (optional)

Instructions
 

  • Cut up the red onions, tomatoes, cilantro, and jalapenos (if using) as directed. Set aside.
  • Peel the avocadoes and remove the pits. In a medium bowl, add the peeled avocado and 3 tablespoons lime juice, and chop or coarsely mash the avocado.
  • Add the chopped vegetables and garlic salt (more or less to taste). Mix everything together.
  • Serve immediately with chips.

Notes

To Store Leftovers:
The best method to store leftover guacamole and prevent undesired browning is to use water. First, put the guacamole into an airtight container. Use a spoon to flatten the surface of the guacamole and remove any air pockets. Next, very gently pour on about a half-inch of water, covering the guacamole surface completely. Refrigerate, covered tightly, for up to two additional days. When you are ready to eat it, pour off the water and give the guacamole a gentle stir, and it will be good as new!
Another method for storing leftover guacamole, if you don’t want to use water, is to use plastic wrap. Place the plastic wrap directly on top of the guacamole, not over the bowl or container. Press the plastic wrap down around the guacamole to prevent as little air as possible from coming in contact with the guacamole. Your guacamole should be good for another day. If some browning does happen, you can scrape away the discolored outside layer of the guacamole, and you will discover fresh, bright green guacamole underneath.
 
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CLASSIC EGG SALAD

Egg salad is a classic recipe that is always a crowd-pleaser! Amazingly creamy and packed with flavor. Perfect for sandwiches, bite-sized appetizers, or served with crackers!

Every year around this time, I find myself with a bounty of brightly colored Easter eggs that need to be used – I just have a hard time throwing out perfectly good food! Of course, my kids eat some of the eggs, usually their favorite ones, but I always need to find a way to use the rest. So, without fail, I will make egg salad sandwiches. It’s such an easy and quick way to use up all those eggs! And everyone in my house loves this egg salad recipe, so it’s a win-win!

But honestly, you don’t have to wait for Easter to make this classic egg salad. It is just too delicious to have only once a year – not to mention it is incredibly easy. In about 25 minutes, you’ll have a delicious, protein-packed lunch, snack, or appetizer!

How to Boil the Perfect Egg Every Time!

Step 1: Place eggs in the bottom of a saucepan. 

Step 2: Fill the pan with cold water, 1 inch above the eggs.

Step 3: Bring the water to a rapid boil on the stovetop over high heat.

Step 4: Once the water comes to a boil, cover the pan with a lid and remove the pan from the heat. Do not lift the lid. Set a timer for 12 minutes.

Step 5: Fill a large bowl with ice and water.

Step 6: When the eggs are done, use tongs to remove the eggs from the hot water and immerse them gently into the prepared ice water to cool for about 10 minutes.

Step 7: Gently tap the eggs against a hard surface and peel away the shell. Rinse the egg under cold water to remove any bits of shell.

Making Egg Salad:

Once the eggs are boiled, you are almost done!

  • Chop the eggs, don’t dice them; you want some texture to egg salad.
  • Measure out 2 tablespoons of relish and drain off any excess liquid. It makes your egg salad runny if you add too much liquid. But, don’t worry; you will still get the tangy punch of flavor from the relish.
  • Add all the ingredients; Miracle Whip, mustard, relish, salt, and pepper (mince the parsley if using) and gently fold everything together.

That’s it! I told you it was easy.

  • This recipe works great as a standard sandwich filler. Just add lettuce or spinach and top with egg salad.
  • It also works great for open-faced sandwiches (like in my pictures). I would recommend lightly toasting the bread (either French bread or baguette, sliced thin), then add a piece of lettuce and top with the egg salad. Garnish with minced parsley and paprika.
  • Serve with your favorite crackers for a delicious side dish or snack.

Classic Egg Salad

Egg salad is a classic recipe that is always a crowd-pleaser! Amazingly creamy and packed with flavor. Perfect for sandwiches, bite-sized appetizers, or served with crackers!
No ratings yet
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Prep Time 10 minutes
Cook Time 12 minutes
Course Salad
Servings 4 servings

Ingredients
 

  • 6 hard-boiled eggs
  • 4 tablespoons Miracle Whip
  • 2 teaspoons yellow mustard
  • 2 tablespoons sweet relish
  • ¼ teaspoon salt, or more to taste
  • ¼ teaspoon black pepper
  • 1 tablespoon fresh minced parsley, (optional)
  • paprika for garnish, (optional)

Instructions
 

  • Boil 6 eggs (*see notes below), peel, and chop.
  • Measure out the 2 tablespoons of relish and drain off any excess liquid.
  • Add all the ingredients to the chopped eggs and gently fold together. Taste and add more salt if needed.
  • Serve in a standard sandwich, an open-faced sandwich, or serve with crackers.
  • Store in an air-tight container for up to 3 days.

Notes

  • This recipe works great as a standard sandwich filler. Just add lettuce or spinach and top with egg salad.
  • This also works great for open-faced sandwiches (like in my pictures). I would recommend lightly toasting the bread (either French bread or baguette, sliced thin), then add a piece of lettuce and top with the egg salad. Garnish with minced parsley and paprika.
  • Serve with your favorite crackers for a delicious side dish or snack.
 

How to Boil the Perfect Egg:

Step 1: Place eggs in the bottom of a saucepan.
Step 2: Fill the pan with cold water, 1 inch above the eggs.
Step 3: Bring the water to a rapid boil on the stovetop over high heat.
Step 4: Once the water comes to a boil, cover the pan with a lid and remove the pan from the heat. Do not lift the lid. Set a timer for 12 minutes.
Step 5: Fill a large bowl with ice and water.
Step 6: When the eggs are done, use tongs to remove the eggs from the hot water and immerse them gently into the prepared ice water to cool for about 10 minutes.
Step 7: Gently tap the eggs against a hard surface and peel away the shell. Rinse the egg under cold water to remove any bits of shell.
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SEVEN LAYER DIP

Seven-layer dip is the ultimate party food with its delicious layers of refried beans, sour cream, guacamole, salsa, tomatoes, olives, and cheese. Serve with your favorite tortilla chips for a crowd-pleasing appetizer every time!

I tried seven-layer dip for the first time at my mother-in-law’s over 20 years ago. She served it as an appetizer while we waited for the turkey to finish cooking on Thanksgiving. I was a newlywed and very much in the stage of building my recipe collection. I just had to have this one! And my mother-in-law was happy to share! I can’t tell you how many times I have made this recipe. Almost every party we have had since I have made this seven-layer dip.

This seven-layer dip recipe has evolved over the years. In the original recipe, three of the seven layers had mayonnaise…a lot of mayonnaise! I have a feeling the original recipe came from an era when mayo was a staple and could be found in just about everything. I did a little internet digging, and there was a whole generation obsessed with mayo! If you had a Betty Crocker cookbook from the ’60s and ’70’s you would quickly discover that the mayo obsession was real. For a funny (or gross) read on the subject, check out Groovy History. Anyways, I digress…All that to say, I’ve updated this recipe by completely removing the mayo from this recipe, and I don’t regret it one bit. The flavors are now bolder, and the recipe as a whole is also healthier with less fat and calories. I’ve gotten rave reviews on this updated version, and most importantly, my family loves it.

How to Make Seven Layer Dip:

Layer 1: Drain the can of Rotel Diced Tomatoes and Green Chilies, then mix it together with a can of refried beans. Spread evenly into the bottom of a 7-inch x 11-inch serving dish or something of equivalent size.

Layer 2: Mix together 8 ounces of softened cream, 8 ounces of sour cream, and 2 to 3 tablespoons of taco seasoning. Combine well, then spread evenly on top of the refried bean layer.

Layer 3: Mash four avocados, leaving a slightly chunky texture. Stir in the juice of one lime and 1/2 teaspoon of salt. Spread in an even layer on top of the sour cream layer. The easiest way to do this is to place the mashed avocado evenly around the dish in 12 to 14 spoonfuls, then, with a fork, gently scoot the avocado around in an even layer. Do not attempt to just spread the avocado layer because you will disrupt the soft cream cheese/sour cream layer.

Layer 4: I buy a 16-ounce jar of the thickest, chunkiest salsa I can find. Of course, you can use any salsa you like, mild or hot, but I recommend it be thick and chunky. It won’t stay put in your seven-layer dip if it’s too runny. I like to drain my salsa in a colander to drain off some of the liquid. Then spoon it over the avocado layer.

Layer 5: For the shredded cheese layer, any mixture of cheese will work. And you can use more to suit your preference. I like to use a Mexican mix, which is a combination of 4 kinds of cheese; Monterey Jack, Mild Cheddar, Queso Quesadilla, and Asadero Cheese. Just sprinkle it evenly over the salsa.

Layer 6: For this layer, chop up the tomatoes, discarding the seeds and juice. Drain a small can of sliced olives and layer the olives with the tomatoes on top of the cheese layer.

Layer 7: Dice 2 – 4 stalks of green onion and rough chop a bunch of cilantro (or desired amount). Sprinkle both over the tomatoes and olives.

Cover the entire dish in plastic wrap and refrigerate until ready to serve.

To serve, use your favorite tortilla chips, dig in and enjoy!

Seven Layer Dip

Seven-layer dip is the ultimate party food with its delicious layers of refried beans, sour cream, guacamole, salsa, tomatoes, olives, and cheese. Serve with your favorite tortilla chips for a crowd-pleasing appetizer every time!
4.75 from 8 votes
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Prep Time 30 minutes
Course Appetizer
Servings 12 people

Equipment

  • 7in. x 11in. serving dish

Ingredients
 

  • 1 16-ounce can refried beans,
  • 1 10-ounce can Rotel Diced Tomatoes with Green Chilies, drained
  • 8 ounces sour cream
  • 8 ounces cream cheese, softened
  • 2-3 tablespoons taco seasoning
  • 4 large avocadoes
  • 1 lime, juiced
  • ½ teaspoon salt
  • 1 16-ounce jar chunky salsa (any brand), drained
  • 1 ½ – 2 cups shredded cheese, any combination of cheese you like
  • 2 large tomatoes, chopped
  • 1 small can sliced olives
  • 2-4 stalks green onion, (depending on size)
  • cilantro, rough chopped
  • 1 bag tortilla chips

Instructions
 

Layer 1:

  • Drain the Rotel tomatoes and chilies. Mix with the refried beans and spread into an even layer on the bottom of your serving dish.

Layer 2:

  • Mix together the sour cream, the softened cream cheese, and the taco seasoning. Combine well and spread on top of the refried beans.

Layer 3:

  • Mash up the avocado and add the juice of one lime and salt. Combine well and add on top of the sour cream layer. **The easiest way to do this is to use a spoon to add 12 or so spoonfuls of avocado on top of the sour cream layer and gently even it out with a fork. Don't try to spread it because you will disturb the other layers.

Layer 4:

  • Drain the salsa in a colander so it's not so watery. Then using a spoon, gently add the salsa on top of the avocado layer. Carefully distribute the salsa evenly.

Layer 5:

  • Sprinkle the shredded cheese on top of the salsa.

Layer 6:

  • Chop up the tomatoes. Then add the chopped tomatoes and sliced olives evenly over the cheese.

Layer 7:

  • Chop the green onions and the cilantro, and sprinkle evenly over the top of the dip.
  • Cover with plastic wrap and refrigerate until ready to serve.
  • Serve with a bag of your favorite tortilla chips.

Notes

If you eat some of the dip and return it to the refrigerator, (covered of course), you may notice that the avocado that was exposed to air has turned darker. There is no harm in eating it. If it bothers you, just scrape away the exposed portion, and the rest should still be bright green.
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