Add These Bite Sized 7 Layer Dip Bowls To Your Holiday Soirée
From the minds of Picky Palate comes a tasty tidbit that we cannot deny!
Did you know that there are cooking competitions? Well, Jenny Flake from Picky Palate got her start, obsessing over what to cook in her new kitchen. Once she got good at it, she began kicking her cooking in the ring of competitions back in 2004, and "loved every part of creating and combining ingredients." Once she was done competing, she still wanted to create food concoctions. Being that she had small toddlers, which we all know can be tough to feed, she named her blog Picky Palate (Oh so fitting!) in 2007.
Not only does Jenny specialize in overall recipe making, but she also has a section on her site called "Skinny Palate," which helps those of us who are looking to downsize our midsections. (Might need to flag this for after the holidays).
We've been asking our generous foodie bloggers what dish or food items they're most looking forward to enjoying this holiday season. Jenny shared with us, "I LOVE homemade rolls during the holiday season. I make them for my family for special occasions."
If you're looking for a great holiday gift idea for the cook on your list, check out of Jenny's cookbook, "The Picky Palate Cookbook" available now on Amazon.
Without further ado, onto the holiday cheer! These 7 Layer Dip Bowls are perfect poppers for those family members that can't keep their fingers off the cooking. Add them to an appetizer table and keep them satisfied with a little south-of-the-border noms before dinner time, courtesy of Picky Palate.
Photo Credit: Picky Palate
7 Layer Dip Bowls
Photo Courtesy of Picky Palate
- 1 pound French Bread dough, I used Pillsbury
- 1/2 cup refried beans
- 2 1/2 teaspoons Old El Paso Taco Seasoning, divided
- 1/4 cup mild salsa
- 1/4 cup mashed avocado
- 1/8 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 cup sour cream
- 1/4 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
- 12 sliced black olives
Let us know if you try this awesome recipe, and don't forget to follow Picky Palate on Facebook, Twitter, and Instagram!
Amy Cooper is the type of journalist that when asked "What do you bring to the table," she replies "I am the table.
- Preheat oven to 350 degrees F. and spray a 12 cup muffin tin with cooking spray.
- Unroll french bread dough and place on parchment paper.
- Cut into 12 equal slices.
- Press each slice of dough in bottom and up sides of muffin tin cups.
- Bake for 12 minutes, remove and with the end of a wooden spoon press centers of bread to form little bowls. Remove and set aside.
- Place beans and 2 teaspoons of Old El Paso Taco Seasoning into a small bowl.
- Stir to combine then spread 1 tablespoon into bottom of each bread bowl.
- Next, layer with 1 teaspoon of salsa.
- Place avocado, salt and lime juice into a small bowl, stir to combine.
- For the next layer top with 1 teaspoon of guacamole.
- Mix sour cream and remaining 1/2 teaspoon taco seasoning into a small bowl.
- Layer 1 teaspoon of cream mixture over guacamole.
- Top with a pinch of cheese, cilantro and a black olive.
- Serve room temperature.