In microwave safe bowl add 1 can refried beans, large
amounts of salsa, and grated cheese.
Microwave, stirring often, till cheese is melted and dip is smooth. Serve with corn chips.
Showing posts with label snack. Show all posts
Showing posts with label snack. Show all posts
7 Layer Bean Dip
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| 7 Layer Bean Dip (from above) |
In 9 X 13 pan add the following items, in order, and keeping separate layers.
- 2 cans re-fried beans
- guacamole
- 1 tub sour cream mixed with 1 packet taco seasoning
- shredded cheese
- sliced olives (Bethany leaves these off)
- diced tomatoes
- fresh green onions (or chives)
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| 7 Layer Bean Dip (from side) |
How To Make a 7 Layer Bean Dip
Layer #1 and Layer #2 - In a 9 x 13 pan, spread a layer of re-fried beans and a layer of guacamole
Layer #3 - In a tub of sour cream mix 1 packet of taco seasoning
Layer #4 - Spread a layer of shredded cheese
Layer #5 - Spread of layer of sliced olives
Bethany doesn't like olives so this step gets skipped in our home
Layer #6 - Spread a layer of diced tomatoes
Layer #7 - Spread a layer of fresh green onions (or chives)
Final Product
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| 7 Layer Bean Dip (from above) |
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| 7 Layer Bean Dip (from side) |
Rhubarb Crunch
(Kenneth loves crunch alone)
2 cup flour 1
1/2 cup oats
1 1/2 cup brown sugar 1
cup melted butter
2 teaspoon cinnamon
Mix till crumble. Put
½ on bottom of 9 X 13 pan. Add layer of
4 cups cut-up rhubarb.
Sauce: 1 cup sugar 2 tablespoons
cornstarch
1 cup water 1 teaspoon vanilla
1 cup
strawberry jam
Cook until clear and thick.
Pour over rhubarb. Cover with
rest of crumbs.
Bake at 375 for 40 min.
Pie Crust
2 ½ cups flour 1
table spoon vinegar
1 cup shortening ¼
cup cold water
1 egg dash
of salt
Cut flour and shortening together until small size crumbs. Mix egg, vinegar, and water together. Add to flour mixture. DON’T
OVER MIX. Roll out on well-floured
board to fit pie pans. Makes 1 two-crust
pie or two single crust pies.
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