My family isn't big into watching sports, which I know dips are widely used as a snack, but we do get together for family parties where everybody brings a dish for the family to eat. I know for the next get together we are having I will be making this VELVEETA 7 Layer Mexican Dip because it was delicious! Plus it’s very simple to make which is awesome with the bang it puts forth when someone sees it.
VELVEETA 7 Layer Mexican Dip
Prep Time: 15 minutes • Cook Time: 15 minutes • Serves: 10
16 oz. can refried beans
10 oz. RO*TEL Original Diced Tomatoes & Green Chilies, drained
8 oz. VELVEETA, melted
¾ cup KRAFT Mexican Style Shredded Four Cheese with a touch of PHILADELPHIA
8 oz. guacamole
1 cup sour cream
1 can black olives
PLACE refried beans in pan to heat them up and make it look less like they had come out of a can. Add in ½ can of the RO*TEL Original Diced Tomatoes & Green Chilies.
SPREAD refried bean mixture on the bottom of a platter or clear bowl.
LAYER one after another the VELVEETA, guacamole, sour cream, the rest of the RO*TEL Original Diced Tomatoes & Green Chilies, the KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA then finally the black olives to top it.
You can serve it right away or you can place it in the refrigerator to serve it later.
I tried some myself before I placed it in the refrigerator so that I could save it for Cory. Before I did that though I snapped a picture of it on my phone and emailed it to my husband. He called me up when he had a chance and said that he was impressed with what I made and it looked great... and to ask if there was any left. There was plenty left! It makes a big portion... he also told me one of his office mates said it looked great as well. I know I made something that at least looked good when Cory is showing it off to his co-workers. When he got home I made him have an afternoon snack on my dip so I could get his idea on how it tasted. He gave it to thumbs up!
For more recipes and ideas, visit my blog at www.beingalison.com.
Article by Kraft TasteMaker Alison Wright. For more recipes and ideas, visit her blog at Being Alison.
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