I’m sure many of you have noticed that things have been pretty quiet at That Oven Feelin’ lately. It usually takes me two days to finish a recipe and video, but the quiche took almost a week and a half. Wedding planning has been in full force the past two weeks, so it’s difficult to post recipes in my normal time frame. Unfortunately, creating the recipes and videos isn’t quite as easy as saying, “let me just take a picture of what I made for dinner tonight.”
Actually, you guys probably don’t want to see pictures of all the Thai take-out we’ve been eating anyway.
As for the wedding planning, we actually booked our honeymoon before finalizing the ceremony venue. We are planning on driving around New Zealand for two weeks before spending some time on one of the remote islands of Fiji. We are even considering completing our scuba diving certifications before we go. I already have credits towards my certification from scuba diving the Great Barrier Reef, so I’m already part of the way there. Plus, you can dive with manta rays and sharks in Fiji. How cool is that?
The first time I snorkeled around sharks, I gained the ability to walk on water. I was busy happily taking pictures of fish and coral when I noticed something very large circling thirty feet below me. As soon as I realized it was a reef shark, I quickly swam back to the boat where they were throwing bait into the water. Suddenly, I was in the middle of a shark buffet.
Honestly, the sharks could care less and kept their distance. They were more concerned with what was on the seafloor than the snorkelers and scuba divers around them. Still, nothing quite gets your adrenaline going like swimming around those powerful animals.
These mini 7 layer dips get my adrenaline going almost as much as the reef sharks. Okay, that was a cheesy transition.
I made these individual dips for a block party a while ago. They are great to carry around while visiting with neighbors and friends. Plus, they just look absolutely adorable. I’ve seen many different versions of these dips online over the past few years, but I stuck with my simple 7 layer dip. Just grab some small 9 oz. clear cups and add layers of the beans, guacamole, sour cream, cheese, salsa, olives, and tomatoes. Instead of using a spoon to create the layers, add each ingredient to a large ziplock bag and cut off the corner. Squeeze each layer into the cups, smoothing them out with a spoon if nessessary.
Feel free to adjust the amount of each layer ingredient to your liking. I would use the ingredient list below as a guideline, rather than as an exact measurement.
- 2 (16 oz) cans refried beans*
- 4 cups guacamole
- 1 (16 oz) container sour cream
- 2 cups shredded cheese, colby jack
- 3 cups chunky salsa
- 2 (2.25 oz) cans black olives, chopped or sliced
- 4 large tomatoes, chopped
- chips for dipping and garnish
- Place the clear cups side-by-side on the counter.
- Add the refried beans to a zip-lock bag and cut off one corner. Squeeze 2-3 tablespoons of the beans into each cup. Smooth out the layer with a spoon, if needed. Repeat with the guacamole, sour cream, and salsa.
- Top the salsa with a few tablespoons of the shredded cheese. Then, add about a tablespoon of the olives and tomatoes to the top. Refrigerate until ready to serve.
- Garnish with a chip right before serving.
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