It’s easy, the family loves it, and I always have it on hand.Īfter a couple of times using the packets, I realized, this stuff is pretty pricey for what you get. When it comes to seasoning the meat, I love to use taco seasoning. Some nights we use carrot and jicama sticks to scoop it up. While chips and dip style is pretty common, sometimes we spread the dip into soft taco shells or tortillas for Taco Tuesday. Lastly, there are a ton of ways to serve the dip.If you want to add green peppers, they can be in the baked layers to be slightly softened. If you want to experiment with the recipe or the ingredients, just make sure all heated ingredients are layered on the bottom with the lighter ingredients and veggies left for the top after baking.I love to make this in a clear glass dish – it’s easy to clean, and of course, I want to see all those layers! An 8×8, 9×9, or 11×13 dish works great and, if you have one with those cool covers, it’s easy to refrigerate leftover dip without messing up all your lovely layers. But no matter what your style, armed with some key tips, your dish will be even more successful. You can make your Mexican layer dip all kinds of different ways. Serve with tortilla chips and watch it disappear.Spread sour cream over the avocado and garnish with green onions and olives to taste.Allow to cool slightly before topping with the mashed avocado.The dip should be warmed through with the cheese melted and bubbling. When ready, bake the 7 layer dip at 400 for 20 minutes.
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