Ultimate 7 layer Dip (Mel's Kitchen Cafe)

The Ultimate 7-Layer Dip

YIELD: SERVES 8-10

Note: STOP! Don't get scared away by all the components and ingredients listed below. I promise it's not as complicated as it looks - and I promise the result is worth it. This recipe is usually served in a clear dish so you can see the layers. For a crowd, double the recipe and serve in a 13 by 9-inch glass baking dish. Keep in mind that the parts of the prep for the tomato and guacamole layers need to sit at room temperature for 30 minutes before proceeding with the recipe.

INGREDIENTS

Tomato Layer:
• 4 large tomatoes, cored, seeded, and chopped fine
• 1 jalapeno, seeded and minced
• 3 tablespoons finely chopped cilantro
• 2 green onions, finely minced
• 2 tablespoons lime juice (from about 2 limes)
• 1/8 teaspoon salt
Guacamole Layer:
• 2 green onions, sliced thin, green and white parts separated
• 1 jalapeno chile, seeded and finely minced
• 1 small garlic clove, minced
• 2 tablespoons lime juice (from about 2 limes)
• 3 avocados, pitted, peeled and chopped
• 3 tablespoons chopped fresh cilantro
• Salt to taste
Black Bean Layer:
• 1 16-ounce can black beans, drained but not rinsed
• 2 garlic cloves, minced
• 2 teaspoons fresh lime juice (from about 1 lime)
• 3/4 teaspoon chili powder
• 1/4 teaspoon salt
Sour Cream Layer:
• 1 1/2 cups sour cream
• 1 cup shredded pepper jack cheese
• 1 cup shredded sharp cheddar cheese
Cheese Layer:
• 1 cup shredded pepper jack cheese
• 1 cup shredded sharp cheddar cheese
Extras:
• Tortilla chips, for serving

DIRECTIONS

1. For the tomato layer, in a medium bowl, combine tomatoes, jalapeno, cilantro, minced green onions, and lime juice. Stir in salt and let stand until tomatoes begin to soften, about 30 minutes. Strain mixture through a fine mesh strainer or colander and discard the liquid. Set aside.
2. For the guacamole, in a small bowl, combine the white parts of the green onions, jalapeno, garlic and lime juice. Let sit for 30 minutes. Add two-thirds of the avocado to the bowl with the jalapeno mixture and mash with a potato masher until smooth. Gently fold remaining avocado into mashed avocado mixture. Gently stir in the green parts of the green onions and the cilantro. Season with salt. Set aside.
3. Pulse black beans, garlic, remaining lime juice, chili powder, and remaining salt in a food processor until mixture resembles a chunky paste. Transfer to a glass 8X8 or 9X9-inch dish or similar sized bowl, spreading into an even layer. Quickly rinse and wipe out the food processor and pulse the sour cream, 1 cup pepper jack cheese cheese and 1 cup sharp cheddar cheese until smooth. Dollop the sour cream mixture on top of the black bean layer, smoothing to the edges in an even layer.
4. Sprinkle evenly with remaining cheese. Spread guacamole over cheese and top with tomato mixture. Sprinkle with additional sliced green onions, if desired, and serve with tortilla chips. The dip can be tightly covered and refrigerated for up to 24 hours.

Favorite Granola

3 ¼ cups Oats (Old Fashioned or Quick—any combination)
1 ¼ cup white wheat flour-freshly ground if possible
1 1/3 cup shredded coconut
¼ cup flax seed (optional)
1 cup or more coarsely chopped almonds and/or pecans
1 cup brown sugar
1 stick butter
1/3 cup water
½ tsp salt
1 tsp vanilla
½ tsp cinnamon
½ tsp cardamom

Preheat oven to 300. In a large mixing bowl combine the oats, flour, flax seed, coconut and nuts. Set aside. In a saucepan over medium heat, combine brown sugar, butter, and water and heat until the butter has melted and the mixture is bubbly. Using a wooden spoon, stir the mixture together until smooth, and then stir in the salt, vanilla and spices. Pour mixture over the oats mixture and stir will to coat. Let stand for about 10 minutes.
Spread mixture on a large baking sheet, separating it into irregular clumps with your fingers, and allowing space between clumps for the hot air to circulate. Slide it into the middle of the oven and bake until the top is golden brown, about 15 minutes. Remove from the oven and stir to break up the mixture into medium sized clumps. Return to the oven and bake again for 15 minutes before stirring again. Bake for another 15 minutes or until the granola is uniform golden brown and completely dry—this usually takes me about 45 minutes . Cool completely on a wire rack. Store in an air tight container.

Homemade Soft Pretzel Bites

Soft Pretzels:
1 1/2 cups warm water
2 tablespoons light brown sugar
1 package active dry yeast
3 ounces unsalted butter, melted
2 1/2 teaspoons kosher salt
4 1/2 to 5 cups all-purpose flour
Vegetable oil
3 quarts water
3/4 cup baking soda
1 whole egg, beaten with 1 tablespoon cold water
Coarse sea salt

For the Pretzels: Combine the water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.

Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.

Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.

Preheat the oven to 425 degrees F.

Bring the water to a boil in a small roasting pan over high heat and add the baking soda.

Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces, about 4 1/4 to 4 1/2 ounces each. Roll each piece into a long rope measuring 22 inches and shape. Cut the dough into one inch pieces to make the pretzel bites. Boil the pretzel bites in the water solution in batches. We did about 15 bites at a time. Boil for about 30 seconds. Remove with a large slotted spoon. Place pretzel bites on a baking sheet that has been sprayed with cooking spray. Make sure they are not touching. Brush the tops with the egg wash and season liberally with the salt. Place into the oven and bake for 15 to 18 minutes until golden brown.

Remove to a baking rack and let rest 5 minutes before eating. Serve with cheese sauce, recipe below.

Cheddar cheese sauce:
½ Tablespoon unsalted butter
½ Tablespoon all-purpose flour
½ cup milk
8 ounces Cheddar cheese, grated

For the cheese sauce:

Melt the butter in a medium saucepan over medium heat. Add the flour and cook 1 minute. Whisk in the milk and cook until slightly thickened. Remove from heat and stir in the Cheddar cheese until smooth and all of the cheese is melted. Season with salt and pepper, to taste.

*If you want to make cinnamon and sugar pretzel bites-instead of adding salt, sprinkle the bites with cinnamon and sugar. For the frosting mix-soft cream cheese-about 3 T, powdered sugar, a teaspoon of vanilla extract, and a little bit of milk. Whisk together. Add more milk if it is too thick, if it is too thin, add more powdered sugar. I don’t measure. I just guess until the consistency is right.*

Recipe makes a lot of bites-perfect for sharing!

PB granola bars

cooking spray
1 egg white
1/2 cup chunky PB
1/3 cup brown sugar
1/4 cup honey
1/2 cup (1 stick) butter, melted
2 cups old fashioned oats
1/4 cup slivered almonds, toasted *see cook's note
1/3 cup mini choc chips

Position rack in the middle of the oven. Preheat to 350*Spray 7x10" baking dish and line with parchment and spray again.

In a medium bowl, using a hand beater, beat the egg white until frothy. Stir in the PB, brown sugar, and honey. Add the melted butter, oats and almonds. Stir to combine, then add the choc chips.

Using a rubber spatula, spread mixture into the prepared pan, pressing lightly to form an even layer. Bake until the edge begins to brown, about 15 minutes. Remove from oven and let cool for at least 1 hour. Cut into 1 1/2 inch squares.

Cooks note: to toast almonds, arrange in a single layer on a baking sheet. Bake in preheated 350* oven until lightly browned, about 8 to 10 minutes.
From Giada

Pumpkin Granola or Bars

Pumpkin Granola

5 cups rolled oats
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1/4 teaspoon nutmeg
¾ tsp. salt
¾ cup brown sugar
½ cup pumpkin puree
¼ cup applesauce
¼ cup maple syrup
1 teaspoon vanilla extract
3/4 cup dried cranberries
1/2 cup pepitas

1. Preheat the oven to 325° F. Line a large baking sheet with parchment paper and set aside.

2. In a large bowl, combine oats, spices, and salt. Mix well.

3. In a medium bowl, whisk together brown sugar, pumpkin puree, applesauce, maple syrup and vanilla extract. Whisk until smooth. Pour wet ingredients into oat mixture and stir until the oats are evenly coated. They will be moist. Evenly spread the mixture onto the prepared baking sheet.

4. Bake for 20 minutes. Remove pan from the oven and stir. Bake for an additional 15-20 minutes or until the granola is golden and crisp. Remove from the oven and stir in dried cranberries and pepitas. Let cool completely. Store in an airtight container.

*Note-serve granola with yogurt, milk, or enjoy plain.

Pumpkin Chocolate Chip Granola Bars

3 1/4 cups old fashioned oats
1/2 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
¾ cup brown sugar
½ cup pumpkin puree
¼ cup applesauce
¼ cup honey
1 teaspoon vanilla extract
1 cup chocolate chips

1. Preheat oven to 350 degrees F. Spray an 8 by 8 baking pan with cooking spray and set aside.

2. In a large bowl, whisk oats, spices, and salt together. Set aside.

3. In a medium bowl, whisk brown sugar, pumpkin, applesauce, honey, and vanilla extract until smooth. Pour over oats and stir well, until all of the oats are moist. Stir in chocolate chips.

4. Evenly press oat mixture into prepared pan. Bake for 30-35 minutes or until golden brown. The pumpkin keeps the bars moist, so make sure they are golden and set-you don’t want them to be under baked. Remove from oven and let cool on a wire rack for 5 minutes.

5. Using a sharp knife, cut into bars. Remove from pan and let cool completely.

Makes 10-12 granola bars

*Note-these didn’t last long in our house, so feel free to double the recipe and bake in a 9 by 13 pan.

Kelsey's Granola

Kelsey's Granola
6 cups oats
3/4 cup honey
1/2 cup canola oil
1/2 tsp salt
1-2 Tbs cinnamon (depending on your preference)
2 Tbs vanilla
1 cup coconut
1 cup craisins, raisins, or other dried fruit
1/2 cup brown sugar
1/2 cup almonds (or any other nuts you have)
1/2 cup flax seed or wheat germ (optional~to give it an extra little health kick)

Combine all ingredients in a LARGE bowl. Spray a large cookie sheet with cooking spray and bake at 375 for 10-15 minutes, or until golden brown. (I like mine soft and chewy, so I only bake it for 8-10, but if you like it crunchy, it will be more like 15 minutes.)