from a taste of home click here

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Seven layers add up to one delicious dip that is a favorite everywhere. The best part of this recipe is that you can substitute any fat percentage in the beans and dairy products without affecting the flavor of the finished product.

Hands-On Time: 10 minutes
Ready In: 10 minutes
Yield: 8 cups

Ingredients
1 can (16 ounce) refried beans
1 packet (1.25 ounce) taco seasoning mix
1 1/2 cups prepared guacamole
1 cup sour cream
2 Tablespoons chopped fresh cilantro
1 Tablespoon lime juice
1 cup salsa
1/2 cup each shredded Monterey Jack and Cheddar cheese
1 can (4 ounces) sliced black olives - drained
1 cup sliced green onion tops only

Directions

• Combine refried beans with taco seasoning and blend well. Set aside.
• Mix together sour cream with lime juice and cilantro. Set aside.
• In a 10-inch pie plate or 9x9 baking dish, spread refried beans and top with guacamole, sour cream mixture, salsa, shredded cheeses, sliced olives and green onion.
• Cover tightly with plastic wrap and store in the refrigerator until serving time, or serve immediately with corn chips.

See more recipes from Anne Coleman (aka Short Order Mom).

 FromFamilygo.com

FRANK'S® REDHOT® BUFFALO CHICKEN DIP

Servings: 4 cups dip

Prep Time: 5

Cook Time: 20

INGREDIENTS:

8 oz. pkg. cream cheese, softened

1/2 cup blue cheese (Highly Recomended) or ranch salad dressing

1/2 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce or FRANK'S® REDHOT® Buffalo

Wing Sauce

1/2 cup crumbled blue cheese (Highly Recomended) or shredded mozzarella cheese

2 cans (12.5 oz. each) SWANSON® White Premium Chunk Chicken Breast in Water, drained

DIRECTIONS:

HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.

MIX in salad dressing, Frank's RedHot Sauce and cheese. Stir in chicken.

[Source]

Taste Of home Click here

• 2 cans (10-3/4 ounces each) condensed cheddar
•  cheese soup, undiluted
• 1 cup salsa
• 2 packages (10 ounces each) tortilla chips
• 2 to 4 plum tomatoes, chopped
• 1 medium green pepper, chopped
• 1 medium sweet red pepper, chopped
• 4 to 6 green onions, sliced
• 2 cans (2-1/4 ounces each) sliced ripe olives, drained
• 1 cup (8 ounces) sour cream

Directions

• In a small saucepan, combine soup and salsa; heat through. Arrange tortilla chips on two serving platters; top with soup mixture. Sprinkle with the tomatoes, peppers, onions and olives. Top with sour cream. Serve immediately. Yield: 8 servings.