By Julie Checcini | Submitted On August 20, 2008
7-Layer Fiesta Party Dip
If you are lucky enough to bring home any of this from a party as leftovers, fill flour tortillas with the dip and fry them up as burritos. They’re wonderful both warm and cold, and taste great for lunch!
2 (16 oz) cans refried beans (nonfat, if you prefer)
1/2 cup salsa
1 (1 oz) package Picante Passion Dip Kit
16 oz sour cream (lowfat or substitute, if you prefer)
3-4 cups guacamole
1 1/2 cups grated cheddar cheese
1 1/2 cups grated monterey jack cheese (or pepper jack)
2 roma tomato, chopped
2 (4 oz) cans of chopped black olives (small cans, about 3/4 to 1 cup)
1/2 cup chopped green onion
1.) In a bowl mix together the refried beans, half of the package of Picante Passion, the salsa, and 3 tablespoons of the sour cream.
2.) Spread the mixture into a large rectangular glass lasagna dish.
3.) In a separate bowl mix the rest of the sour cream with the remaining Picante Passion.
4.) Spread the sour cream mixture on top of the refried beans.
5.) Taking your guacamole, spread it carefully on top of the sour cream mixture.
6.) Take care not to mix the two together.
7.) Toss the two types of grated cheese together, then spread them on top of the guacamole.
8.) Sprinkle with the tomatoes, olives, and green onions. Chill in refrigerator for at least an hour before serving.
9.) You can make this recipe a day ahead and let it sit in the fridge overnight – let it come to room temperature before serving with round, restaurant-style tortilla chips. (The reason to serve it at room temp is so that when you attempt to dip your chips in they don’t break!) Some people like to serve this hot instead of cold: bake at 350 degrees F for 30 minutes, if you’d like to do that.
Tailgate Club Sandwich
Easy to make to bring along to a tailgate party or to eat at home while watching the game. Try adding different meats or vegetables for additional flavors!
1 loaf unsliced round bread (about 9″ diameter)/Hoagie Rolls
1 cup Ranch dressing
1 tsp Tomato & Parsley Vinaigrette
1/3 lb sliced swiss cheese
3/4 lb sliced cooked roast beef
1/2 lb sliced cooked turkey
1 large tomato, sliced
1. Cut bread in half horizontally; hollow out center of each half, leaving 1/4 inch shell.
2. Mix 1 cup of Ranch dressing with a handful of crumbled bacon.
3. Spread 1/3 cup of the Ranch/bacon dressing mix into each shell.
4. Line bottom of each shell with lettuce.
5. Into the bottom of each shell layer cheese, roast beef, remaining dressing, turkey and then tomato and sprinkle with Tomato & Parsley Vinaigrette.
6. Top with lettuce.
7. Replace top shell.
8. To serve, cut into wedges.
Mint Chocolate Layer Bars
1 jar Triple Chocolate Mint Brownie Mix
1/2 cup vegetable/canola oil
1 tbsp water
4 cups Confectioner’s sugar
1 tbsp Peppermint Sugar
1. Beat the jar of brownie mix briefly with 2 eggs and vegetable/canola oil, until just blended.
2. Press into a 9 x 13 pan, lightly coated with vegetable spray.
3. Beat together confectioner’s sugar, Peppermint Sugar, 2 eggs, and cream cheese.
4. Spoon over top, spreading mixture evenly to edges.
5. Bake 1 hour to 1 hour and 15 minutes at 350 degrees, or until top is puffed and as cooked as you like.
6. Cool and cut into bars.