Serve the bean dip in bowls, then allow your dinner guests to make their own personalized bean dip. Around it, have bowls of your favorite toppings: jalapeño peppers, green onions, black olives, hot sauce, shredded cheese, and sour cream (or plain Greek yogurt). Put the bean dip in the center of the table. If you want to make this a main dish, here’s a fun twist. But, if you wanted, you could turn it into dinner too. This bean dip is one of our favorite appetizers. If you want, you can garnish it with sliced jalapeño peppers or a little bit of queso fresco. Either way, your Mexican dip should last for up to 5 days! Keep in mind that your guacamole will begin to brown, but if it’s fully covered by the other ingredients, like sour cream, it will stay greener longer.Bake for 30 minutes until the top is golden brown. You can also store the dip in an airtight container. I like to preserve the layers of this easy 7-layer dip, so I usually just cover the dish with plastic wrap then put my leftovers in the fridge. On a few occasions, I’ve added pickled red onions, fresh or pickled jalapeños, fresh cilantro, queso and salsa verde to my 7+ layer dip! So many flavor combinations taste amazing together. Add even more toppings! You do you - if 7 layers are not enough, pile on your favorite toppings to your heart’s desire.Although this step is not required, it definitely adds extra flavors and can be an easy, more subtle way to add some heat to the recipe. Some prefer to add seasoned ground beef with the beans for the base layer of the dip. Plus, my tortilla chips recipe will only add 3 ingredients and 30 minutes to your kitchen time - totally worth it! They taste amazing and are a little thicker than your general store-bought brand, which makes them perfect for loading up with all 7 layers of your Mexican dip. If you have the time, I would definitely recommend making your own homemade tortilla chips. Finally, it’s time to enjoy your delicious dip! Serve with tortilla chips or veggies for dipping, or if you’re not eating it right away, cover tightly with plastic wrap and refrigerate. Top with cilantro or green onions and shredded Mexican cheese.
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