Lucky 7 Layer Dip By Rachael Ray

Ingredients

• 1 (15-ounce) can refried beans
• 2 tablespoons hot sauce
• Extra-virgin olive oil, for drizzling
• 4 scallions, cut into 1 inch pieces
• 1 (16 to 18 ounce) jar green chili or tomatillo salsa
• 2 tablespoons chopped cilantro, a palm full, chopped
• 1 (15-ounce) can black beans
• 2 teaspoons ground cumin, 2/3 palm full
• 1 (16 to 18 ounce) jar chipotle salsa
• 2 cups sour cream
• 1 lime, zested and juiced
• 2 ripe avocados
• 2 cloves garlic, finely chopped
• 1 lemon, juiced
• 1 jalapeno, seeded and finely chopped
• Salt
• 2 plum tomatoes, diced
• Pimiento stuffed jumbo Spanish olives, chopped
• Tortilla chips, buy 2 sacks in 2 different colors/varieties

Directions

Heat refried beans in small nonstick pan over medium heat and season with hot sauce. Transfer the beans to a small, deep casserole dish. Scrape pan clean with rubber spatula and return to heat.

Add a little extra-virgin olive oil to the pan and raise heat to high. When the oil smokes, add the scallions and sear them, 2 to 3 minutes. Add green salsa to scallions and heat through. Add cilantro, remove salsa from heat, and layer on top of the beans.

Return the same pan to the stove, lower heat to medium and add black beans, heat through and season with cumin, layer on top of the green salsa.

Top the black beans with a layer of chipotle salsa. Mix sour cream the lime zest and juice and spread on top of the chipotle salsa.

Combine the meat of 2 ripe avocados with garlic, lemon juice, jalapeno and salt to form a chunky guacamole. Top the salsa with guacamole. Garnish the dip with the final layer of diced tomatoes and sliced olives.

Gina's Spinach Dip

Ingredients 3 tablespoons butter 1 shallot, finely chopped 1 clove garlic, chopped 2 tablespoons all-purpose flour 1 cup heavy whipping cream 1 (10-ounce) box frozen chopped spinach, thawed, drained and squeezed dry 1 (8-ounce) jar artichoke hearts, drained and chopped 1 (10-ounce) can diced tomatoes with green chiles (recommended: Rotel) 1 cup shredded 4 cheese blend Tortilla chips and cut vegetables, for serving Directions Melt butter in a medium saucepan over medium heat. Once it foams, add the shallot and garlic, and saute until softened, about 3 minutes. Add the flour and cook while stirring until it becomes a light blonde color. Slowly stir in the heavy cream, and the drained spinach, and simmer until it starts to thicken, about 5 minutes. Stir in the artichoke hearts, tomatoes, and cheese and cook until the cheese is melted. Remove to a serving bowl and serve with tortilla chips