Appetizers are small bites, preceding a meal, designed to whet one’s appetite. When it comes to making small bites, puff pastry is your friend. Puff pastry also is also great for baking Brie en croute or making savory little turnovers. Another fun easy appetizers is wild mushroom quesadillas.
Serving soup in shot glasses is also good as an appetizer recipes. Simply make one batch of soup and then portion it into shot glasses. It is great served either hot or cold, depending on the soup and the time of year. Make sure to garnish the soup with a little something, either a small crouton, a micro green, or a sprinkle of fresh herbs.
Another idea is to make a loaf of crusty garlic bread, slice it into thin sticks and serve it with warm marinara sauce for dipping.
If you want to serve a cheese plate, roasted fruit it always a simple, sophisticated addition. Take a bunch of red grapes, remove them from the vine, and toss them with olive oil, salt and pepper. Roast them in a 350° oven for about 20 minutes. When in season, plums work well too.
Skewers are another way to serve fun, easy appetizers. If you have no time stop at the grocery store and purchase Italian parsley, olives, slices of Genoa salami, nuts, and cornichons or other pickled vegetables. Arrange them on a tray and garnish it with the fresh parsley – beautiful, fun and easy.
Three simple ingredients make up this Nutella crunch ice cream cake easy desserts– Nutella, Rice Krispies cereal, and vanilla ice cream – all combined together into one fantastic, and super easy-to-make dessert! First Rice Krispies are coated with melted Nutella and then cooled before stirring into softened vanilla ice cream recipes. The mixture is packed into a springform pan to form a cake, topped with some more of the coated cereal mixture, and then frozen until ready to serve.
Place a 9 or 10 inch springform pan, as well as a very large mixing bowl in the freezer to chill.
In a large saucepan over low heat, combine the Nutella and Rice Krispies cereal. Mix well until the Rice Krispies are completely coated with the Nutella. Remove from heat.
Line a sheet pan or cookie sheet with parchment or wax paper. Pour the Nutella-Rice Krispies mixture onto the lined sheet pan and spread evenly. Then place in the freezer to chill.
While the coated cereal mixture is cooling, remove the ice cream from the freezer and place in the refrigerator to soften.
After about 30-45 minutes (you want the Nutella coated cereal to be cooled and firm but not frozen at this point) – using a fork and knife – cut the coated cereal into bite sized pieces. Place back into the freezer, if necessary, until the ice cream is softened.
Once your ice cream is softened (it should be just softened enough to stir in the coated cereal but not so melted that it is runny), remove the Nutella-cereal pieces, the large mixing bowl and the springform pan from the freezer.
Reserve 2 cups of the Nutella-cereal mixture.
Quickly combine the ice cream and remaining coated cereal in the chilled mixing bowl, then pour the mixture into the chilled springform pan, packing it firmly so that there are no air pockets. Top the cake with the reserved Nutella-cereal mixture.
Cover with plastic wrap and place the springform pan back into the freezer for at least 4-6 hours or overnight until completely frozen.
Remove the cake from the freezer about 30-45 minutes before serving and place in the refrigerator to soften a bit.
When ready to serve, place the cake on a platter or cake stand and remove the sides of the springform pan. Cut and serve immediately.
Pheasant recipes can make a delicious, warming, winter meal. By far the most valuable part of the bird is the breast. Rich gamey flavors and lean meat make this pheasant dish a healthy alternative to a Sunday roast. A traditional delicacy with cholesterol reducing properties.
Ingredients:
2 pheasants
50g Flora Buttery
2 medium onions
1 Knorr Chicken Stockpot
600ml cider
2 bay leaves
2 sprigs of thyme
2 dessert apples
60g granulated sugar
450g (1lb) potatoes
50ml (2fl oz) semi skimmed milk
40g (1½ oz) Flora pro.activ spread
Black pepper
Method
1. Preheat the oven to 170° C/150° C fan assisted/gas mark 3. Heat half the Flora Buttery in a frying pan, and brown the pheasants all over, then place in a suitably sized casserole dish. Season with pepper.
2. Cut the onions into quarters and quarter again. Fry them until golden and add them to the casserole.
3. Pour the cider into the frying pan, add the Knorr Stockpot, and warm gently until the Stockpot has melted. Pour this over the pheasants and add the thyme and bay leaves. Cook for 1¼–1 ½ hours.
4. Cut the apples into eight slices. Heat the remaining Buttery in a frying pan and fry the apple slices until golden, add the sugar and cook until it begins to caramelise.
5. Boil the potatoes until cooked. Drain and mash with the milk and Flora pro.activ. Season with black pepper.
6. Remove the pheasant and onions from the casserole dish to a warm serving plate, and reduce the liquid slightly. Pour over the pheasants and serve garnished with the caramelised apples. Serve with the mash and some vegetables.
Creamy seafood chowder full of flavor ready to customize with your family's favorite fish or seafood. It may not be an everyday dish, but it is a delectable way to enjoy a mix of cauliflower.
INGREDIENTS
1 large head cauliflower, coarsely chopped (800g)
2 cups water
2 cups chicken stock
Liquid from scallop, shrimp and clams
227g mushrooms, sliced
1 small onion, chopped
½ orange bell pepper, finely chopped
½ tsp salt
¾ tsp black pepper
450g frozen cooked white shrimp, thawed *
340g frozen bay scallops, thawed*
1 can baby yellow clams, drained (do not discard liquid)
Few grinds fresh nutmeg
Few grinds star anise
Lime zest and juice to garnish
INSTRUCTIONS
*Thaw the shrimp and bay scallops overnight in the refrigerator; make sure to collect the liquid that will drain from the seafood as it thaws. A good way to do this is to place them in a colander or sieve sitting over a bowl. It also helps to place a little bit of weight on them if you can, but that is not entirely necessary. You can always squeeze them gently once they are completely thawed.
Add cauliflower, water, chicken stock, liquid from shrimp, scallop and yellow clams to a large stockpot. Bring to a boil, lower heat, cover and cook until the cauliflower is really soft and tender, about 5-7 minutes.
Meanwhile, cook the mushrooms in a large skillet over medium-high heat until golden on both sides. Lower the heat, add onion, bell peppers, salt and pepper and continue cooking until fragrant and onions start to turn translucent, about 2-3 minutes. Reserve.
Ladle the cauliflower mixture into your blender and process on high speed until super smooth and silky in consistency. You might have to work in several batches
Return that soup base to the stockpot and add the nutmeg, star anise, shrimp, bay scallops, baby clams and reserved vegetables.
Bring back to a boil, reduce heat and simmer until the bay scallops start to lose their translucency and the shrimp are heated through, about 4-5 minutes.
Serve immediately and hit with a splash of lime juice. Garnish with a little bit lime zest.
This carpaccio recipe makes great use of fresh garden veggies and it makes for a great starter. It’s light, refreshing, and very flavorful, so it’s a delightful way to begin a meal. The fresh chives and balsamic boost the depth of the flavor profile and it’s beautiful enough to serve at healthy dinner parties.
The key to the success of this dish is the thinly sliced veggies. If you have a mandolin I encourage you to use it, however, I made do with a very sharp knife. You want to make sure that the slices are no more than 1/4″ thick, that way there aren’t a lot of juices running on the plate, which helps with presentation, and diners can just get a bite of both the zucchini and tomato by cutting it with just a fork.
You could also do this with lots of other raw veggies, including mushrooms I found at Fine Foods Specialists and cucumbers, and you could try many different types of vinegars and oils on it to bring out your favorite flavors. Also, you could try changing the flavor profile by switching up the herbs and garnishes. A little pink Himalayan sea salt goes a long way for flavor, too!
Ingredients:
1 medium Tomato
1 medium Zucchini
2 tsp Balsamic Vinegar
1 tbsp Fresh Chives, chopped
1/4 tsp Sea Salt
Directions:
Cut the zucchini and tomato in half lengthwise and then very thinly slice them widthwise (less than 1/4" thick slices). Arrange on your plates as you like and then drizzle the balsamic vinegar over the top, sprinkle with chives and sea salt, and serve cold or at room temp!
Easy make-ahead polenta appetizer recipes with dairy-free feta. Learn how to make vegan cheese. Creamy and flavorful tops broiled polenta for an easy, gluten-free, vegetarian appetizer recipes.
These polenta easy appetizers are an easy way to enjoy favorite foods in the form of cornmeal.
For the Polenta:
3 Tbsp (15 ml) extra virgin olive oil 1 clove garlic, crushed 3 scallions or green onions, finely chopped 1/4 cup plus 2 Tbsp (90 ml) polenta or yellow cornmeal about 1 cup (240 ml) tofu “feta” small handful of fresh dill, coarsely chopped sea salt and freshly ground black pepper, to taste 8-16 pitted black olives, sliced, to serve
For the Tapenade:
2 ounces (55-60 g) sundried tomatoes, soaked in boiling water for 10 minutes 1/4 cup (60 ml) extra virgin olive oil 1 Tbsp (15 ml) balsamic vinegar 1/2 red serrano chile (or less, to taste), seeded and coarsely chopped small handful of fresh basil leaves
Preparation:
Make the polenta: Line an 8 x 8″ (20 cm) square pan with parchment paper or spray with nonstick spray. Set aside.
Heat the oil over medium heat in a nonstick frypan or saucepan. Add the garlic and scallions and cook for 10 minutes or so, until the onions are translucent. Pour in 1-1/4 cups (300 ml) boiling water, then add the polenta in a steady stream, whisking to prevent lumps.
Continue cooking according to package directions (probably for 20 minutes or so, over low heat, stirring constantly, until the polenta is very thick). Remove from heat and gently stir in the feta and dill; add salt and pepper to taste. Pour into the prepared pan, cover with plastic wrap and chill at least 6 hours, or overnight.
Meanwhile, make the tapenade: Drain the soaked tomatoes and place in a blender or mini food processor with the 1/4 cup (60 ml) olive oil, vinegar, chile, and basil. Process until fairly smooth. Store in a covered jar in the refrigerator until ready to use.
To assemble: Remove the plastic wrap and place a cutting board over the top of the pan. Holding them tightly together, flip them both over so that the pan is on top and the polenta falls out onto the board. Peel away parchment. Cut the square of polenta into 16 or 25 smaller squares, depending on how large you’d like them to be.
Top each with a generous spoonful of tapenade and a few slices of black olives. Garnish with a touch more dill, if desired.
This recipe is a popular healthy meals and snack in Kerala and also prepared as prasadam or religious offering at temples.
In these gourmet recipes, white rice is soaked in water for at least two hours to soften its exterior and then drained. The rice is combined with fresh coconut, molasses or jaggery, and banana to form a paste and then finely ground until all the ingredients are well combined. The mixture is flavored with cardamom, ginger, cumin and sesame seed to give it a wonderful aroma and a subtly spicy flavor.
Traditionally, nayyapam is made with puttu podi rice flour, which is a slightly coarse rice powder that consists of tiny tidbits. The puttu podi rice flour is roasted for about five to seven minutes. The kind of rice you use will affect the texture and taste of the final product, so make use of your preferred rice to make Neyyapam. Kozhukatta and idiappam rice also works well for this recipe.
Ingredients
1/2 cup white rice
1 1/4 cups grated fresh coconut
1/3 cup molasses (jaggery, grated)
2/3 cup chopped plantain or banana
½ teaspoon cardamom powder
½ teaspoon dried ginger powder
½ teaspoon cumin powder
1 tablespoon sesame seed or til
3-4 tablespoons clarified butter or ghee
1 cup coconut oil
Preparation Instructions
1. Place rice in a large bowl, cover with water and allow to soak for about 2 hours. Once soaked, drain out the excess water and mix rice with coconut, molasses (jaggery), and plantain or banana to form a paste.
2. Do not add more water. Grind the mixture until it blends well.
3. Add cardamom, ginger, cumin and sesame seed, stirring to blend. Fill each Unni Appam cup (a special type of Indian cooking mould) ¾ full with coconut oil.
4. Heat oil. Once it is hot, fill rest of the way with the batter.
5. Cook until top side of batter is golden brown; turn and cook the other side. Serve with hot tea or coffee.
Try hot chicken drummies kickin' with flavor and partnered with a cool avocado dip. This spicy chicken recipe is full of flavor and yet simple to prepare. Depending on the size of the Drummies and whether you're having them as an easy appetizers or main dish, you'll want 4 to 8 wings. The glaze is plenty for the larger number.
INGREDIENTS
1/4 cup chili sauce
2 tablespoons honey
1 tablespoon soy sauce
2 chipotle chilies in adobo sauce (from 7-ounce can), chopped
2 teaspoons adobo sauce from can
1/4 teaspoon garlic powder
1/8 teaspoon coarsely ground pepper
2 pounds chicken drummettes (20 to 24)
Avocado Mayonnaise
1 medium ripe avocado, peeled and pitted
2 tablespoons mayonnaise or salad dressing
1/4 cup chopped fresh cilantro
1 teaspoon lime juice
Dash of salt
DIRECTIONS
Mix all ingredients except drummies and Avocado Mayonnaise in shallow dish. Add drummies; turn to coat. Cover and refrigerate 30 minutes to marinate. Heat oven to 375°. Line jelly roll pan, 15 1/2x10 1/2x1 inch, with aluminum foil. Spray foil with cooking spray. Remove drummies from marinade; place in pan. Brush with remaining marinade. Bake 30 to 35 minutes or until chicken is no longer pink when centers of thickest pieces are cut. Meanwhile, make Avocado Mayonnaise. Serve with warm drummies. Method for Avocado Mayonnaise: Mash avocado in small bowl. Stir in remaining ingredients until well blended. Refrigerate until serving.
Baumkuchen is a kind of layered cake. It is a traditional easy desserts in many countries throughout Europe and is also a popular snack and dessert in Japan. The characteristic golden rings that appear when sliced give the cake its German name, Baumkuchen, which literally translates to "tree cake" or "log cake". Although its European origins are disputed, the cake preparation traces its roots back to Ancient Greece where cake batter was poured in layers on to tree logs and cooked over an open fire. It is also known as the "King of Cakes."
Traditionally, these gourmet recipes is made on a spit by brushing on even layers of batter and then rotating the spit around a heat source. Each layer is allowed to brown before a new layer of batter is poured. When the cake is removed and sliced, each layer is divided from the next by a golden line, resembling the growth rings on a crosscut tree. A typical Baumkuchen is made up of 15 to 20 layers of batter. However, the layering process for making Baumkuchen can continue until the cakes are quite large. Skilled pastry chefs have been known to create cakes with 25 layers and weighing over 100 pounds. When cooked on a spit, it is not uncommon for a finished Baumkuchen to be 3-4 feet tall.
Baumkuchen ingredients typically consist of butter, eggs, sugar, vanilla, salt, and flour. Baking powder is not considered a traditional ingredient. The ratio of flour, butter and eggs is typically 1:1:2 respectively (i.e., 100 grams of flour, 100 grams of butter and 200 grams of eggs). The recipe can be varied by adding other ingredients (such as ground nuts, honey, marzipan, nougat and rum or brandy) to the batter or filling. Additionally, Baumkuchen may be covered with sugar or chocolate glaze. With some recipes, the fully baked and cooled Baumkuchen is first coated with marmalade or jam, and then covered with chocolate.
Baumkuchenspitzen, German for "Pointed Tree Cake," are miniature versions of Baumkuchen that are created from the cake scraps that fall during the cake's creation on a spit. These pieces are typically coated in chocolate and sold separately.
A simpler horizontally layered version of the cake called a "Schichttorte" also exists. It is baked without a spit and thus does not have circular rings but horizontal layers. The horizontally layered version results in a Baumkuchen that is more similar in shape to conventional cakes. It can also be baked in a conventional household oven that has a broiler inside, whereas the traditional spit version requires special equipment normally not available in an average household. However, unlike with the spit variant, the Schichttorte cross section is less reminiscent of tree rings.
This cauliflower soup was inspired by the classic French potato and leek soup, Potage Parmentier. In that dish, the flavor of leek and potato stand out clean and simple; likewise in this soup, the flavors of cauliflower, onion, and garlic prevail. This soup, which isn’t spicy until you stir in the spicy peanut butter crème, is taken to the next level by the addition of the crème and a few fun garnishes. If you prefer your vegetable soup recipe completely smooth and creamy, feel free to add a bit of liquid as you process the vegetables in the food processor, or even use a regular or immersion blender instead.
Ingredients:
1 medium head cauliflower, chopped into florets
2 medium onions, peeled, both ends trimmed, and quartered
3 cloves garlic, peeled and left whole
3 tablespoons olive oil
1 teaspoon salt
¼ teaspoon black pepper
4 cups water (or low-sodium vegetable or chicken stock)
½ cup heavy cream
¼ cup The Heat Is On peanut butter
⅛ teaspoon sea salt
2 tablespoons water
2 tablespoons Peanut Butter & Co. Golden Roasted Peanuts, chopped
A few parsley leaves, for garnish (optional)
Chili-garlic sauce, for garnish (optional)
Procedure:
1. Preheat oven to 425°F.
2. Toss the cauliflower, onion, garlic, olive oil, salt, and black pepper together on a large baking sheet and spread in an even layer.
3. Bake until tender and starting to brown in spots, about 30 minutes, tossing once halfway through.
4. Transfer the roasted vegetables to a food processor and process until smooth, about 3 to 5 minutes, scraping the sides of the bowl down as necessary and giving the motor a break periodically. (You may need to process the vegetables in 2 batches, depending on the size of your food processor.)
5. Add the pureed vegetables and water (or stock) to a medium saucepan. Bring to a simmer over medium heat.
6. Whisk together the heavy cream, peanut butter, and sea salt in a small bowl until smooth, then gradually whisk in 2 tablespoons water.
7. Stir half of the peanut butter crème into the soup, reserving the other half for garnish.
8. Ladle the soup into 4 bowls and top each with a drizzle of peanut butter crème and a sprinkle of chopped peanuts. Add the parsley leaves and/or chili-garlic sauce on top if desired. Serve warm.
These Chili Lime Shrimp Cups are light crispy that are perfect for appetizer recipes when you really want to impress your guess and they are so easy to make! These easy appetizers are perfect to serve at a party and are great warm or cold. You can make the wonton shells a day in advance; just keep at room temperature in an airtight container.
Ingredients:
24 wonton wrappers
2 tablespoons olive oil
24 medium shrimp, peeled and deveined
1/2 teaspoon salt
1 teaspoon chile powder
2 limes
1/2 cup arugula
3 tablespoons sour cream
Directions
Preheat oven to 350 degrees F.
Prepare wonton shells. Lightly brush wontons with 1 tablespoon of olive oil. Arrange in 24 mini muffin/cupcake cups. Bake 5-7 minutes until golden brown and crisp.
Toss shrimp with 1 tablespoon of olive oil, salt, 2 teaspoons of lime zest and chile powder. Bake 5-8 minutes until shrimp are opaque throughout.
To assemble, fill each wonton cup with a few leaves of arugula, a small dollop of sour cream, one shrimp then top with a spritz of lime juice.
This cauliflower soup is full of surprises. The broth is off-the-charts flavorful, and by association the cauliflower is pretty fantastic. The herbed chickpea dumplings are not only rich in fiber and protein, but they kind-of look like meatballs so your eyes might start to play tricks on you. They’re delicious, and so much more nutrient-dense.These gourmet recipes is also relatively budget-friendly meal.
Ingredients Soup: 1 3/4 lbs (800 g) cauliflower florets, cut into bite-sized pieces (about 6 cups) 6 tablespoons olive oil, divided 1/2 teaspoon salt, divided 2 medium-large onions, diced 2 medium carrots, chopped 5 large cloves garlic, minced 2 bay leaves 1 teaspoon smoked paprika 1 teaspoon sweet paprika 1/2 teaspoon turmeric 1/4 teaspoon hot paprika (more or less to taste) 1/4 teaspoon black pepper 6 cups (1.4 liters) low-sodium vegetable stock 4 3/4 oz (135 g) tomato paste 1 teaspoon vegan Worcestershire sauce 1 teaspoon soy or tamari sauce
Dumplings: 1 1/2 cups (180 g) besan (chickpea flour, also known as gram flour) 3/4 teaspoon salt 1/2 teaspoon baking powder 3 scallions, green and white parts, thinly sliced 3 tablespoons minced fresh parsley leaves 1/2 cup (120 ml) water (or slightly more or less as needed)
Other: Minced fresh parsley leaves, for garnish
Instructions
1. Preheat the oven to 400F. Toss the cauliflower with 3 tablespoons olive oil and 1/4 teaspoon salt. Spread the cauliflower in an even layer on a large baking sheet and roast until tender and browned in spots, about 20 to 25 minutes, tossing once halfway through.
2. Meanwhile, heat the remaining 3 tablespoons olive oil in a 5-quart pot over medium heat; add the onion and carrot and cook until slightly softened, about 10 minutes, stirring occasionally. Add the garlic and cook 2 minutes more, stirring constantly.
3.Add the remaining 1/4 teaspoon salt, the bay leaves, spices (smoked paprika through black pepper), vegetable stock, tomato paste, Worcestershire sauce, and soy sauce. Turn the heat up to high and bring to a simmer, then turn the heat down a bit to keep it at a simmer and cook for 10 minutes. Add the roasted cauliflower to the soup during the last 2 minutes of simmer time. Taste the soup and add additional salt and pepper as desired.
4.While the soup simmers, make the dumpling batter. Whisk together the besan, salt, baking powder, scallion, and parsley in a medium bowl. Use a wooden spoon to stir in the water a little at a time until it comes together into a thick dough (about the consistency of cookie dough).
5.Use a 1 tablespoon measure to drop the batter into the simmering soup. Lightly spoon a little broth over the dumplings, then cover the pot and cook until a toothpick inserted into a dumpling comes out clean, about 10 to 15 minutes.
6.Ladle the soup into bowls, sprinkle the minced fresh parsley on top if desired, and serve.
Antipasto (plural antipasti) means "before the meal" and is the traditional first course of a formal Italian healthy meals. Traditional antipasto includes cured meats, olives, peperoncini, mushrooms,anchovies, artichoke hearts, various cheeses (such as provolone or mozzarella), pickled meats, and vegetables in oil or vinegar.
The contents of an antipasto vary greatly according to regional cuisine. It is quite possible to find in the south of Italy different preparations of saltwater fish and traditional southern cured meats (like soppressata or 'nduja), whereas in northern Italy it will contain different kinds of cured meats and mushrooms and probably, especially near lakes, preparations of freshwater fish. The cheeses included also vary significantly between regions and backgrounds.
These easy appetizers looked so good..loved everything about them and they are something that is easy to make with things from your pantry.
Ingredients Cooking spray 12 ounces fully cooked Italian-style poultry sausage, cut into 1-inch pieces 1/2 cup lightly packed fresh basil 1 12 -ounce jar roasted red peppers, drained, rinsed and cut into 1-inch pieces 2/3 cup sun-dried tomatoes, cut into 1-inch pieces if large 1 14 -ounce can artichoke hearts, drained and quartered
Directions Heat a nonstick skillet over medium heat; mist with cooking spray. Add the sausage; cook, turning 2 or 3 times, until warmed through and browned, about 8 minutes.
Thread 1 small or 1/2 large basil leaf onto a small wooden skewer. Add a piece of roasted red pepper, sun-dried tomato, artichoke and sausage, arranging them on the skewer so that it can stand up on the sausage end. Repeat with the remaining
Asparagus Hummus Recipe is a healthy easy appetizers. It is spiked with fresh asparagus, makes for a healthy afternoon snack when served with Shrimp Bites or fresh vegetables. These little fillo shells are so handy – pretty and crispy – the perfect match for creamy hummus. Nothing tastes better than asparagus hummus gourmet recipes.
Ingredients:
2 cups asparagus pieces ( about 1/2 inch pieces) 6 ounces (3/4 cup) purchased roasted garlic hummus 1 tablespoon olive oil, divided 30 raw medium-sized shrimp, shelled and deveined (41 to 50 size) 2 boxes (15 count each) Athens mini fillo shells
Preparation: Toss asparagus in 1/2 of olive oil and spread in a single layer on one side of a baking sheet. Toss shrimp in the remaining 1/2 of olive oil and place on the other side of the baking sheet, placing each shrimp in a circular shape. Place baking sheet about 6 inches from top of oven and broil for about 3 minutes. Turn shrimp over and broil another 2 to 3 minutes, until shrimp is cooked through.
Remove from oven and let cool to room temperature.
Place hummus and roasted asparagus in a food processor and pulse until asparagus is in tiny bits.
Leave fillo cups in the plastic trays they come in while filling – handy and mess-free! Fill each cup with 1 tablespoon of hummus mixture. Top each filled cup with one shrimp, tail facing up. Serve immediately.
A seven-layer dip is an easy appetizers based on common ingredients in Tex-Mex cuisine. The dish typically includes: Refried beans Guacamole Sour cream Picante salsa, pico de gallo or chopped tomatoes, grated Cheddar cheese, Monterey Jack cheese or a blend of both, black olives.
Layer may be one of many items, such as cooked ground beef, shredded lettuce for texture, sliced green onion or jalapeño chiles for additional spiciness. The dish is often chilled before serving, and is served with tortilla chips.The great thing about seven layer dip is that you can adjust it to your personal tastes. Now, you could make these gourmet recipes in glass tumblers too.
Ingredients
1 (16 ounce) can refried beans
1 (1 ounce) package taco seasoning
1 cup guacamole or make homemade guacamole
1 (8 ounce) container sour cream
1 cup chunky salsa or pico de gallo; or make homemade pico de gallo
1 cup shredded cheddar or Mexican blend cheese
2 Roma tomatoes, diced
1/2 bunch of green onions, sliced
1 (2.25 ounce) can of sliced olives, drained
8 (9 ounce) plastic tumblers
tortilla chips
Instructions
In a small bowl mix taco seasoning with refried beans. Some people prefer to mix their taco seasoning with the sour cream layer but I wanted a bright white layer so I did it with the beans.
Here's how the layers are assembled:
Layer 1: beans and taco seasoning; Layer 2: sour cream; Layer 3: guacamole; Layer 4: salsa or pico de gallo; Layer 5: cheese; Layer 6: tomatoes; Layer 7: green onions and olives
In each plastic glass, layer about 2 Tablespoons of the beans, followed by 2 Tablespoons of sour cream, 2 Tablespoons of guacamole, 2 Tablespoons of salsa or pico de gallo, and 2 Tablespoons of cheese. Make sure you drain your salsa or pico to get the excess liquid out before you pour it on. Then top with about 1-2 teaspoons of tomatoes, olives, and green onion (If making ahead of time, wait to add these toppings until shortly before serving).
Garnish with one tortilla chip. Store in the refrigerator until serving and serve with chips. Makes around 8 individual dips.
