It’s New Year’s Eve tomorrow night, and I have the perfect dip for you to take to a party or to veg out at home with. When I saw this Dill Pickle Dip on An Affair from the Heart’s blog, I knew I had to make it because I love those dried beef wrapped pickle appetizers. However, I hate doing all the work of wrapping the pickles and cutting them up. This recipe is so easy since all you have to do is cut up everything and mix it together. Who needs extra kitchen time on New Year’s Eve when there are parties to attend. Let’s get started because 2018 is coming soon.
Start by chopping up your 16 ounces of dill pickles and 9 ounces of dried beef.
In your mixer combine the 16 ounces of softened cream cheese with the chopped pickles and dried beef.
Put the dip in the refrigerator until you are ready to serve. Then serve with your favorite cracker. Don’t forget to refrigerate the leftover dip. Happy New Year!
Today is Cinco de Mayo, the day that commemorates Mexico’s victory over the French army at the Battle of Puebla in 1862. Celebrate the day with this party starting Seven Layer Bean Dip. This dip features seven wonderful layers that include flavorful refried beans, homemade guacamole, sour cream, cheese, onions, olives, and tomatoes. So many wonderful ingredients in just one dish! Now if that doesn’t get your party started off right I don’t know what will. This dip is also perfect for other events like Memorial Day parties, graduation parties, 4th of July parties and any backyard cookout you have this summer. So let’s get the our ingredients out and start the fiesta.
Start by mixing 1 (16 oz.) can of refried beans with 1/4 of a cup of Picante sauce in a bowl.
Then spread the bean mixture into a 9 inch by 5 inch serving platter making the layer about 1/4 inch thick.
Next wash, cut in half, and remove the skins and pits from 3 avocados.
Then in a bowl, mash together the avocados, 1 tablespoon of lime juice, and 1/4 teaspoon of salt. Then add in 1/2 of an onion that has been chopped, 1/4 teaspoon of garlic powder, and 1 tablespoon of fresh Cilantro that has been finely chopped.
Spread the guacamole on the bean layer.
Spread 1 cup (8 oz.) of sour cream on the guacamole.
Add the 1 cup of shredded cheddar cheese.
Top with the remaining 1/2 of an onion (chopped), 2 tablespoons of sliced ripe olives, and 1 medium chopped tomato.
Cover and store in the refrigerator. Serve with tortilla chips.
1 lime ( you will use 1 tablespoon of juice from the lime)
¼ teaspoon salt
1 onion chopped ( you will use ½ in the guacamole and ½ on the top of the dip)
¼ teaspoon garlic powder
1 tablespoon fresh chopped cilantro
1 cup (8 oz.) sour cream
1 cup shredded cheddar cheese
2 tablespoons of sliced ripe olives
1 medium chopped tomato
Instructions
Start by mixing 1 (16 oz.) can of refried beans with ¼ of a cup of Picante sauce in a bowl.
Then spread the bean mixture into a 9 inch by 5 inch serving platter making the layer about ¼ inch thick.
Next wash, cut in half, and remove the skins and pits from 3 avocados.
Then in a bowl, mash together the avocados, 1 tablespoon of lime juice, and ¼ teaspoon of salt. Then add in ½ of an onion that has been chopped, ¼ teaspoon of garlic powder, and 1 tablespoon of fresh Cilantro that has been finely chopped.
Spread the guacamole on the bean layer.
Spread 1 cup (8 oz.) of sour cream on the guacamole.
Add the 1 cup of shredded cheddar cheese.
Top with the remaining ½ of an onion (chopped), 2 tablespoons of sliced ripe olives, and 1 medium chopped tomato.
Cover and store in the refrigerator. Serve with tortilla chips.
