FRENCH SILK CHEESECAKE RECIPES

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HOT SEVEN-LAYER DIP RECIPE - BETTYCROCKER.COM



Hot Seven-Layer Dip Recipe - BettyCrocker.com image

It’s everyone’s favorite dip but with one crucial difference: It’s hot and melty. This oven-friendly seven-layer dip starts with an extra-creamy cream cheese bottom layer, then gets topped with some smooth Tex-Mex-spiced refried beans, a layer of melted cheddar, plus ripe olives, and finished off with chopped tomatoes, sliced jalapeños and fresh avocado, so it has all the deliciously zesty, fresh contrast of the original recipe. Try this easy and indulgent dip next time you’re having a party—we think it will receive a warm reception!

Provided by Betty Crocker Kitchens

Total Time 45 minutes

Prep Time 20 minutes

Yield 24

Number Of Ingredients 11

1/2 cup heavy whipping cream
2 packages (8 oz each) cream cheese, softened and cubed
1 can (16 oz) Old El Paso™ original refried beans
1 tablespoon Old El Paso™ original taco seasoning mix (from 1-oz package)
1/4 cup sliced ripe olives
1 cup shredded cheddar cheese (4 oz)
1 medium avocado, pitted, peeled, diced
1 cup diced tomato
1/4 cup thinly sliced green onions
Sliced jalapeños, if desired
Corn or tortilla chips, as desired

Steps:

  • Heat oven to 350°F. Spray 10-inch ovenproof skillet with cooking spray. Place whipping cream in skillet; heat just to simmering over medium heat. Remove from heat, and add cream cheese; let stand 2 minutes. Beat with whisk until smooth.
  • In small bowl, mix refried beans and taco seasoning mix; spoon over cream cheese mixture (do not spread). Top with ripe olives, followed by cheddar cheese.
  • Bake 23 to 27 minutes or until cheese is melted and dip is heated through.
  • Top with avocado, tomato, onions and jalapeños. Serve with chips.

Nutrition Facts : Calories 130 , CarbohydrateContent 5 g, CholesterolContent 30 mg, FatContent 1 1/2 , FiberContent 1 g, ProteinContent 3 g, SaturatedFatContent 6 g, ServingSize 1/4 Cup, SodiumContent 190 mg, SugarContent 1 g, TransFatContent 0 g

HOT SEVEN-LAYER DIP RECIPE - BETTYCROCKER.COM



Hot Seven-Layer Dip Recipe - BettyCrocker.com image

It’s everyone’s favorite dip but with one crucial difference: It’s hot and melty. This oven-friendly seven-layer dip starts with an extra-creamy cream cheese bottom layer, then gets topped with some smooth Tex-Mex-spiced refried beans, a layer of melted cheddar, plus ripe olives, and finished off with chopped tomatoes, sliced jalapeños and fresh avocado, so it has all the deliciously zesty, fresh contrast of the original recipe. Try this easy and indulgent dip next time you’re having a party—we think it will receive a warm reception!

Provided by Betty Crocker Kitchens

Total Time 45 minutes

Prep Time 20 minutes

Yield 24

Number Of Ingredients 11

1/2 cup heavy whipping cream
2 packages (8 oz each) cream cheese, softened and cubed
1 can (16 oz) Old El Paso™ original refried beans
1 tablespoon Old El Paso™ original taco seasoning mix (from 1-oz package)
1/4 cup sliced ripe olives
1 cup shredded cheddar cheese (4 oz)
1 medium avocado, pitted, peeled, diced
1 cup diced tomato
1/4 cup thinly sliced green onions
Sliced jalapeños, if desired
Corn or tortilla chips, as desired

Steps:

  • Heat oven to 350°F. Spray 10-inch ovenproof skillet with cooking spray. Place whipping cream in skillet; heat just to simmering over medium heat. Remove from heat, and add cream cheese; let stand 2 minutes. Beat with whisk until smooth.
  • In small bowl, mix refried beans and taco seasoning mix; spoon over cream cheese mixture (do not spread). Top with ripe olives, followed by cheddar cheese.
  • Bake 23 to 27 minutes or until cheese is melted and dip is heated through.
  • Top with avocado, tomato, onions and jalapeños. Serve with chips.

Nutrition Facts : Calories 130 , CarbohydrateContent 5 g, CholesterolContent 30 mg, FatContent 1 1/2 , FiberContent 1 g, ProteinContent 3 g, SaturatedFatContent 6 g, ServingSize 1/4 Cup, SodiumContent 190 mg, SugarContent 1 g, TransFatContent 0 g

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