These are two of the most popular appetizers I bring to “dish to pass” occasions. The 7 layer bean dip is pretty routine but I add a few touches to make it special. It is always a crowd pleaser. I like to serve it with the Tortilla Lime chips.
The other appetizer is my creation: a pesto, sundried tomato and goat cheese terrine. It is very easy to make and everyone wants the recipe. Exact qantities aren’t that important. I always have a jar of sundried tomatoes in the fridge and pesto in the freezer. And since I often also have goat cheese on hand I can make this up easily. It does need a day or so to set but could come together right away in a pinch.
7 LAYER BEAN DIP
- 2 -16-oz. can refried beans (spicy or regular)
- 1 ½ cups sour cream
- ½ -1/4 oz. pkg. taco seasoning mix
- 2 avocados, pitted, peeled and mashed
- 2 TBS salsa
- 2 teaspoons lime juice
- 3 cloves garlic, minced
- 1 cup shredded Cheddar or Mexican blend cheese
- 4 green onions, chopped
- 1/4 cup black olives, sliced
- 1 tomato, diced or ½ can petite diced tomatoes (thoroughly drained of liquid)
- tortilla chips
1. Spread beans in the bottom of a 13"x9" (or similar sized oblong) clear glass dish, add ½ cup of shredded cheese and cook in microwave just until cheese is melted, then stir in the cheese and set aside.
2. .Mix avocados, lime juice, salsa, garlic, and salt to taste; layer over beans
3. Combine sour cream and seasoning mix; spread over avocado.
4. Sprinkle with cheese; top with onions, olives and tomato.
5. Serve with tortilla chips.
GOAT CHEESE PESTO AND SUNDRIED TOMATO TERRINE
· ½ cup sundried tomatoes
· 4 oz. cream cheese
· 5 ounces goat cheese, room temperature
· 2.5 ounces pesto (66 grams)
· 3 ounces goat cheese
1. Line a small loaf pan (6"x3") with plastic wrap
2. Mix together sundried tomatoes and cream cheese in food processor until well incorporated.
3. Fill lit into the bottom of the plastic lined terrine, making sure it is evenly distributed into the loaf plan and making sure it is pushed into the corners. Smooth the top and stick into the fridge for a few hours or into the freezer for 30 minutes or until firmed up enough to take another layer.
4. Smooth the room temperature goat cheese over the tomato layer. Soften the goat cheese in the microwave for a few seconds if it isn’t spreading easily. Put the terrine back into the fridge or freezer to firm up.
5. Mix together the pesto and 3 ounces of goat cheese in the food processor until fully incorporated and spread evenly over the firm goat cheese layer.
6. Fold the plastic wrap over the top and refrigerate over night until firm.
7. Unmold carefully onto a platter and serve with crackers.
Note: you can make this replacing the goat cheese entirely with cream cheese or vice versa.