SEVEN LAYER DIP
FRUIT COBBLER
INGREDIENTS
INGREDIENTS
• 1 ounce of taco seasoning (from
store or homemade)
• 4 tablespoons butter
• 16 ounces of refried beans
• 3/4 cup sugar
• 16 ounces of sour cream
• 1 teaspoon baking powder
• 16 ounces of salsa (store or homemade)
• 1/4 teaspoon salt
• 8 ounces cream cheese
• 3/4 cup all-purpose flour
• 3/4 cup milk
• 1 tablespoon sugar
• 1 chopped tomato
• 1 minced green bell pepper
• 1 shredded head of iceberg lettuce
(not too much unless you’re sure
it’ll go fast; lettuce tends to wilt
over short times)
• 2 cups of sliced fruits (peaches, nectarines)
or whole berries (blueberries, strawberries,
blackberries) or a mix
DIRECTIONS
• 6 ounces sliced black olives
• 2 cups shredded cheddar cheese
• Chopped green onions
1. Adjust oven rack to upper-middle position,
and heat oven to 350 degrees.
DIRECTIONS
2. Put butter in an 8-inch square or 9-inch
round pan; set in oven to melt. When butter
has melted, remove pan from oven.
1. Mix taco seasoning with refried
beans in a bowl, then spread the mix
onto a serving platter.
2. Mix sour cream and cream cheese in
a bowl, then spread it over the beans
on the platter.
3. Add the top layers, with salsa, tomato, bell pepper, green onions, olives and lettuce, then spread cheddar
cheese over the top.
3. Whisk flour, 3/4 cup of sugar, baking powder and salt in small bowl. Add milk; whisk to
form a smooth batter. Pour batter into pan,
then scatter fruit over batter. Sprinkle with
remaining 1 Tb. of sugar.
4. Bake until batter browns and fruit bubbles,
50 to 60 minutes.
September 2015
INSIGHT