Find Recipes Instantly! (Type the Recipe name or any Ingredient) Seven Layer Dip 1 1/2 pounds ground beef 1 (16 ounce) can refried beans 4 cups shredded Mexican-style cheese, divided 1 (8 ounce) container sour cream 1 cup guacamole 1 cup salsa 1 (6 ounce) can black olives, chopped 1/2 cup chopped tomatoes 1/2 cup chopped green onions Directions 1 In a large skillet, brown ground beef. Set aside to drain and cool to room temperature. 2 Spread the beans into the bottom of a 9x13 inch serving tray that is about 1 1/2 inches deep. Sprinkle 2 cups of shredded cheese on top of beans. Sprinkle beef on top of cheese. Spread sour cream very slowly on top of beef. Spread guacamole on top of sour cream. Pour salsa over guacamole and spread evenly. Sprinkle remaining shredded cheese. Sprinkle black olives, tomatoes, and green onions on top. 3 You can serve this dish immediately, or refrigerate it over night and serve cold. I think it tastes better at room temperature. Makes 10 to 15 servings Mexican Dip 1 pound ground beef 1 (16 ounce) jar salsa 1 (10.75 ounce) can condensed cream of mushroom soup 2 pounds processed cheese food, cubed Directions 1 Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. 2 Drain beef and place in a slow cooker or crock pot with salsa, condensed cream of mushroom soup and processed cheese food. Cook on high until cheese is melted. Lower heat and simmer until serving. Makes 1 hot dip Reuben Dip 1/2 cup mayonnaise 1/2 cup Thousand Island dressing 16 ounces sauerkraut, rinsed and squeezed dry 8 ounces shredded corned beef 16 ounces shredded Swiss cheese Directions 1 Preheat oven to 350 degrees F (175 degrees C). 2 In a small bowl, combine mayonnaise and dressing. 3 Spread sauerkraut into a 9x13-inch baking dish. Layer corned beef, Swiss cheese, and the mayonnaise-dressing mixture on top of the sauerkraut. 4 Bake for 20 to 25 minutes. Makes 8 to 10 servings Mexi-Cheesy Chip Dip 1 (8 ounce) package cream cheese, softened 8 ounces process cheese food, cubed 1 cup salsa 1 (15 ounce) can chili without beans Directions 1 Mix cream cheese, processed cheese food, salsa, and chili in a large saucepan over a medium-low heat. Stir until the mixture has melted and become well blended. Makes 8 to 10 servings Nacho Dip II 1 (8 ounce) package cream cheese, softened 1 (15 ounce) can chili without beans 1 (4 ounce) can diced green chiles, drained 8 ounces shredded Monterey Jack cheese 1 (14.5 ounce) package corn tortilla chips Directions 1 Preheat oven to 300 degrees F (150 degrees C). 2 Spread cream cheese into the bottom of a 9 inch pie plate. Layer chili, green chilis, and shredded cheese over the cream cheese. 3 Bake at 300 degrees F (150 degrees C) for 30 minutes. Serve hot with the chips. Makes 5 servings Nacho Dip III 1 pound ground beef 1 onion, chopped 1 (8 ounce) package processed cheese, cubed 1 (10 ounce) can diced tomatoes with green chile peppers, drained Directions 1 Place ground beef and onion in a large, deep skillet. Cook over medium high heat until beef is evenly brown and onions are soft. Drain and set aside. 2 In a medium saucepan over low heat, melt the cheese. Mix in the ground beef, onion and diced tomatoes with green chile peppers. Serve warm. Makes 4 cups Pizza Dip 1 (8 ounce) package cream cheese, softened 1 (14 ounce) can pizza sauce 1/4 pound pepperoni sausage, diced 1 onion, chopped 1 (6 ounce) can black olives, chopped 2 cups shredded mozzarella cheese Directions 1 Preheat oven to 400 degrees F (200 degrees C). Spray a 9-inch pie pan with non-stick cooking spray. 2 Spread cream cheese on the bottom of the pie pan. Pour pizza sauce over the cream cheese, and spread it so that there is an even layer of sauce. Sprinkle with pepperoni, onion, and olives. Top with mozzarella cheese. 3 Bake at 400 degrees F (200 degrees C) for 20 to 25 minutes. Makes 8 servings Tex Mex Dip 1 pound ground beef 1 teaspoon chili powder 1 (16 ounce) can vegetarian refried beans 1 yellow onion, chopped 2 (4 ounce) cans chopped green chile peppers, drained 1 (16 ounce) jar picante sauce 1/2 pound Muenster cheese, cubed 1/2 pound Monterey Jack cheese, cubed 1 (16 ounce) container sour cream Directions 1 Preheat oven to 350 degrees F (175 degrees C). 2 Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain well, stir in chili powder and continue cooking 5 minutes. 3 In a 8x8 inch baking dish, spread the refried beans. Layer beans with ground beef and chili powder mixture. Top with layers of onion, green chile peppers, picante sauce, Muenster cheese and Monterey Jack cheese. 4 Bake in the preheated oven 35 to 45 minutes, until cheese is melted and lightly browned. Top with sour cream before serving. Makes 12 servings The Best Taco Dip 1 pound ground beef 1 (16 ounce) can refried beans 1/2 cup hot taco sauce 1 tablespoon chili powder 1 teaspoon ground cumin 1 (16 ounce) container sour cream 3/4 cup chopped onion 3/4 cup chopped tomatoes 3/4 cup black olives, chopped 3/4 cup sliced jalapeno peppers Directions 1 Preheat oven to 350 degrees F (175 degrees C). 2 In a large skillet over medium heat, brown beef. Drain well. Stir in beans, taco sauce, chili powder and cumin. Heat until warm. 3 Spread the meat and bean mixture into a 9x13-inch casserole. Spread sour cream over the beef and bean mixture, then sprinkle onions, tomatoes, olives and peppers. Top with cheese. 4 Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve warm. Makes 6 servings Vegetable Dip 8 ounces mayonnaise 8 ounces sour cream 2 tablespoons dill weed 2 tablespoons onion powder 1 teaspoon seasoned salt 1 tablespoon parsley flakes In a medium-sized bowl combine all of the ingredients and mix well. Chill. Serve with cut up vegetables.