7-layer Dip
Bell Pepper Rings
Choco Potato Chips
German Liverwurst Dip
Olive Nut Spread
Perfect Grilled Cheese Sandwiches
7-layer Dip
This recipe was very popular back in my teenaged cast-party days. I believe I originally got the recipe from Mike Everhart’s mom and switched it around until I had it the way I liked it.
Make this recipe a day ahead a let it sit in the fridge overnight. Let it come to room temperature before serving.
One or two large cans of refried beans (nonfat, if you prefer)
One large container of sour cream (lowfat or substitute, if you prefer)
One package powdered taco seasoning
1/4 pound grated cheddar cheese
1/4 pound grated monteray jack cheese
Chopped roma tomatoes
Two small cans of chopped black olives
3-4 cups guacamole
1/2 cup salsa
1. In a bowl mix together the refried beans, half of the package of taco seasoning, the salsa, and a couple of tablespoons of the sour cream. Spread the mixture into a large rectangular glass casserole dish. (If you used two cans of beans and not all of the dip will fit in the casserole, spread the remaining on a dinner plate and you can make you *own* dip to keep at home while you take the rest to the party!)
2. In a separate bowl mix the sour cream with the remaining taco seasoning. Spread the sour cream mixture on top of the refried beans.
3. Taking your guacamole, spread it carefully on top of the sour cream mixture. Take care not to mix the two together.
4. Toss the two types of grated cheese together, then spread them on top of the guacamole. Sprinkle with the olives and tomatoes.
Serve the dip at room temperature 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!) Mmmmm!
Bell Pepper Rings
4 to 6 large red or yellow bell peppers (you can use green, too, but the
others are sweeter)
1 1/2 cup all purpose flour
4 Tbsp corn meal
1 Tbsp onion powder
1 tsp garlic powder
2 tsp salt
1 1/2 cup milk
1 large egg
1/2 cup water
Combine flour, corn meal, onion powder, garlic powder, salt, milk, egg and water in a large mixing bowl and stir well, making sure there are no lumps. Slice the bell peppers into rings (about 1/3"), carefully removing veins and seeds. Dip rings into batter and drop coated rings into deep fryer and cook until golden brown. Drain on paper towels and serve.
These pepper in these rings - unless you cook them a long time - will not be totally cooked through. They'll be nice and crispy.
Choco Potato Chips
12 oz package chocolate chips
1 bag thick-cut ripple potato chips
Melt chocolate chips in glass bowl in the microwave. Remove from heat and individually dip potato chips in chocolate, coating well. With a tablespoon place them on wax paper and let cool.
These are a big hit at parties, and are quite tasty!
German Liverwurst Dip
For those of us - and I know you're out there! - who really do like liverwurst. Must be the German heritage or something.
1 cup liverwurst
1/2 cup sour cream
2 Tbsp dried minced onion flakes
1 Tbsp dill pickle relish
1 Tbsp Dijon mustard
1/4 tsp white pepper
1/4 tsp garlic powder
Blend the liverwurst and sour cream until smooth and creamy. Add all the other ingredients, blending well. May be served at room temperature or chilled. Makes about 1 3/4 cups of dip.
SUGGESTED DIPPERS: cucumbers, cherry tomatoes, radishes, asparagus, cocktail rye bread, lavasch crackers.
Olive Nut Spread
1/2 cup mayonaisse
6 oz cream cheese, at room temperature
1/2 cup chopped mild kalamata olives
1/2 cup chopped black olives
1/2 cup chopped toasted pecans
1 tsp chopped pine nuts
Dash of garlic powder
Dash of pepper
Dash hot sauce
Mix together the cream cheese and mayo until smooth, then add rest of ingredients. Chill in refrigerator overnight, then serve. Good as a cracker spread or on bread.
Perfect Grilled Cheese Sandwiches
I make 'em the way Dad taught me to. Cut the squares of cheddar cheese (real Tillamook cheddar being best, of course); not too thick, but not skimpy, either. You take the two slices of bread and butter each of them on one side. Heat up a cast iron skillet over medium heat. Get yourself the cover from a Revereware saucepan, or another cover of about the same size. Put one of the slices of bread, butter side down, in the hot skillet. Spread the slices of cheese on the bread, then cover it butter-side-up with the other slice of bread. Push it down a little with the metal spatula, then cover the whole thing up with the saucepan lid. The idea is to heat the air up underneath the lid and melt the cheese faster as you're also browning the bread. Uncover every minute and check the cooking bread color - you want it golden, not burnt (no matter what Mom says... she likes 'em black for some reason). When it's to the color you like, carefully flip the sandwich over, press down on it to squish the bread and cheese together, and cover with the saucepan to continue melting the cheese. After about 3-5 minutes of slow cooking, you'll have a wonderfully golden, melty, gooey grilled cheese sandwich.
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