seven layer bean dip recipes

- 1 lb grated cheddar cheese
- 1 (16 ounce) can spicy refried beans
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/2 cup prepared salsa
- 1/3 cup sliced black olives
- 1/2 cup sour cream
- 1/4 dice green onion
- 2 ripe avocados
- 2 teaspoons lime juice

- 1 package taco seasoning mix
- 1/2 cup mayonnaise
- 8 ounces sharp cheddar cheese
- 2 (4 ounce) cans chopped black olives
- 1 large tomato
- 1 (15 ounce) can bean dip
- 8 ounces sour cream
- jalapeno peppers
- 8 green onions, chopped (green and white parts)
- 2 (15 ounce) cans jalapeno bean dip
- 1 (16 ounce) container guacamole

- 4 ounces canned green chilies
- 2 cups monterey jack cheese (finely shredded)
- 16 ounces cream cheese
- 4 teaspoons worcestershire sauce
- 2 teaspoons fresh lemon juice
- 12 ounces mango salsa
- 1 garlic clove
- 3/4 lb cooked shrimp
- 1/2 cup green onions
- 4 tablespoons sour cream
- 3/4 cup black olives
- 1/4 cup chopped fresh cilantro leaves

- 1 tablespoon taco seasoning (start with 1 tablespoon and add in more to taste)
- 1-2 cup prepared salsa
- 1 small onion
- 1-2 plum tomato
- 1 (16 ounce) can refried beans
- 1 cup prepared guacamole (or to taste, I use #71842)
- 1-2 tablespoon minced fresh minced garlic (to taste) (optional)
- 1 1/2 lbs lean ground beef (or use a mixture of ground beef with Italian sausage meat, casings removed)
- salt and black pepper
- 2 1/2 cups sour cream (can use more)
- 4 cups cups shredded Mexican blend cheese, divided (can use more to taste)
- 1 cup sliced black olives (or to taste)
- 2-3 green onions
- 1 (1 1/4 ounce) package taco seasoning mix (I use recipe#76616)
- 1-2 jalapeno pepper, seeded and finely chopped (optional)

- 2 tablespoons barbecue sauce
- 8 ounces baby carrots
- 1 small onion
- 1/2 teaspoon lemon pepper
- 1 bay leaf
- 1 teaspoon chili powder
- 2 cups seven beans
- 1 teaspoon minced garlic or 2 cloves garlic
- 5 cups water
- 1 (1 lb) package cubed 95% lean ham
- 4 stalks celery
- 3 tablespoons ketchup
- 4 plum tomatoes
- 1/2 teaspoon grated ginger

- 2 cups (4 sticks) unsalted butter or margarine, softened
- 1/2 teaspoon cream of tartar
- 2 to 3 tablespoons rum or kirsch (optional)Batter:
- Pinch of salt
- 3/4 cup water
- 1 1/2 cups sugar
- 1 1/2 cups (7 1/2 ounces) all-purpose flour, measured by dip-and-sweep methodCaramel (optional):
- 1 1/4 cups plus 1 tablespoon (9 ounces) sugar
- 3/4 cup water
- 1 1/2 cups sugar
- 1 teaspoon vanilla extract
- 10 ounces bittersweet or semisweet chocolate, melted and cooled, or 2/3 cup unsweetened cocoa powder
- Chocolate Buttercream:
- 6 large egg yolks
- 1/2 cup vegetable shortening
- 2 teaspoons vanilla extract
- 6 large eggs
- 1/4 teaspoon salt

- 1 C. shredded Cheddar cheese
- 1 C. seeded chopped tomatoes
- 1 C. chopped green onion
- 1 C. sliced black olives
- 1 8-oz. container sour cream
- 2 cans Avocado dip
- 1 C. Mayo
- 2 can Frito Lay Bean Dip
- 1 pkg. Taco Seasoning Mix