Claudia Gaudelli

The Pampered Chef's Seven-Layer Dip is a classic party favorite. It has layers of tasty ingredients that are perfect for dipping. It's simple to put together and will be a hit at your next party!

Ingredients: 1 can 16 ounces refried beans. 1 package 1 ounce taco seasoning mix. 1 cup sour cream. 1 cup guacamole. 1 cup salsa. 1 cup shredded cheddar cheese. 1/2 cup sliced green onions. 1/4 cup sliced black olives.

Instructions: In a small bowl, mix refried beans and taco seasoning until well blended. Spread bean mixture evenly onto the bottom of a 9-inch pie plate or shallow dish. Layer sour cream over the bean mixture. Spread guacamole over sour cream layer. Pour salsa over guacamole layer. Sprinkle shredded cheese over salsa layer. Top with sliced green onions and black olives. Serve immediately or refrigerate until ready to serve.

Prep Time: 20 minutes

Cook Time: 0 minutes

You can eat these crostini as a vegan appetizer or snack. The hot red bell pepper gives the smooth hummus a sweet and smoky taste, and the crunchy cavolo nero makes it satisfyingly crunchy.

Ingredients: 1 bunch cavolo nero also known as Tuscan kale. 1 red bell pepper, roasted. 1 can chickpeas, drained and rinsed. 2 cloves garlic, minced. 2 tablespoons tahini. 2 tablespoons lemon juice. 2 tablespoons olive oil. Salt and pepper, to taste. 1 French baguette, sliced and toasted.

Instructions: Preheat your oven to 400F 200C. Wash and dry the cavolo nero, then remove the tough stems and chop the leaves finely. Place the cavolo nero on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the preheated oven for 10-15 minutes or until crispy. Meanwhile, in a food processor, combine the roasted red bell pepper, chickpeas, minced garlic, tahini, lemon juice, olive oil, salt, and pepper. Blend until smooth and creamy, scraping down the sides as needed. Spread the bell pepper hummus onto the toasted baguette slices. Top each crostini with a spoonful of roasted cavolo nero. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes