Appetizers
Hot Seven-Layer Dip
Description
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!
Ingredients:
- 1/2 cup heavy whipping cream
- 2 packages (8 oz each) cream cheese, softened and cubed
- 1 can (16 oz) Old El Paso™ Traditional Refried Beans
- 1 tablespoon from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
- 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
Directions:
- 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.
