Mexican 7 Layer dips are a great appetizer for groups of people. They are easy to make, and you can prepare earlier in the day and refrigerate until you are ready to use it. This dip is perfect because there is plenty of salad for those that want to avoid the more fattening ingredients. Take a few extra minutes to “accessorize,” and you have a platter that’s perfect for any Halloween gathering.
1 (16 oz) can refried black or pinto beans
1/2 (1 1/4 ounce) pack of taco seasoning
optional- 2 to 4 ounces of jalapeños (depending on how much heat you like)
2 cups shredded lettuce
2 cups shredded taco cheese
2 scallions, diced
1 cup each of salsa, reduced fat sour cream and guacamole
1 cup chopped fresh tomato (or a jar of diced pimentos if you prefer)
3-4 tablespoons fresh cilantro
Mix the refried beans and taco seasoning. Tip: If you can’t find refried beans, you can purchase canned beans and quickly run in food processor.
On a large tray spread the beans in a round shape. Leave room along the exterior so that you can put the lettuce and toppings.
Sprinkle with jalapenos.
Spread salsa over the beans, then do the same with the guacamole.
Put sour cream in a piping bag or a zip lock bag and cut a corner off. Start with a small circle in the center over the beans, then continue to draw to draw other circles about half an inch apart. Once you are done use a butter knife or toothpick, and lightly make lines through the sour cream to make it look like a web. (see photo)
Now you can do the exterior of the dip. Place lettuce first, then add tomatoes, green onions, cheese and cilantro.
For real affect, add a plastic spider in the center of the web.
Serve with tortilla chips.
Check our Recipes section for more ideas!