You have your choice of dozens of different appetizers but one of the most popular is always going to be the seven layer dip. Although each individual person has a different way that they like to make it, there is always going to be the ultimate resource and we are providing it for you on this webpage. What you try this seven layer being dip, you will never go back to your recipe again.
Of course, even though there is a recipe on this page, that doesn’t mean that you can’t adjust some of the ingredients according to your liking. Before you do so, however, I would recommend that you try this recipe on its own because it is absolutely fantastic!
1 29 oz can of whole pinto beans, drained, rinsed
1/2 small onion, chopped
1/2 small bell pepper, chopped
1 teaspoon black pepper
1 teaspoon creole seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 chipotle pepper
11X9 casserole dish
cooking spray to coat dish
For the 2nd Layer:
8 oz grated sharp cheddar cheese
For the 3rd Layer:
1 jar of pickled, sliced jalapenos
For the 4th Layer:
8 oz grated jack cheese
For the 5th-6th Layer:
1/2 lb fresh andouille sausage, casing removed
1/2 pack of thick cut bacon, diced
For the 7th Layer:
4 oz. enchilado cheese, grated
See a Sausage Alfredo Recipe
Preheat oven to 375 degrees.
To prepare the first layer, place everything in a blender, blend well and set aside.
To prepare ingredients for 5th and 6th layer. In a skillet over medium heat add about 1 tablespoon of cooking oil, add bacon and fry until crisp.
Remove bacon from pan and drain.
Add andouille sausage to bacon grease chop up and cook until brown and crispy about 15 minutes, remove and set aside.
Add beans to bacon/sausage grease and cook about 5 minutes.
Assembly dip in the above order. Bake at 375 degrees for 15 minutes and broil for 3-4 minutes. Enjoy
Garnish with green onions, sour cream and guacamole before serving. Serve with Tortilla Chips.
(Source: Creole Contessa)