April 29th Recipe Salsa Senorita Spicy Seven Layer Dip

Salsa Senorita Spicy Seven Layer Dip


1 can refried beans

1/4 cup chopped jalapenos

*Salsa Senorita guacamole (see recipe below)

8oz sour cream

1 jar Salsa Senorita (any variety)

2 cups shredded Monterrey Jack cheese

1 package shredded lettuce

1 cup chopped tomatoes

1 small can sliced black olives

1/4 cup chopped green onion

1 bag tortilla chips


In a small bowl combine chopped jalapenos and refried beans. In a large servicing platter, spread the beans mixture evenly on the plate. Spread guacamole over beans and spread sour cream over guacamole. Over the sour cream, spread 1 to 1/2 jar of Salsa Senorita. Top with shredded cheese then lettuce. Top the lettuce with chopped tomatoes, black olives and green onions. Serve with tortilla chips.


*Salsa Senorita Guacamole: Mash in a medium bowl 2 to 3 ripe avocados, add 1 tablespoon chopped garlic squeeze one lemon/lime and add 1/2 to 3/4 cup of Salsa Senorita. Mix well.




Hot and Spicy Sangria


a super summertime delight! Great complement for a summer afternoon filled with chips, salsa and Salsa Senorita guacamole recipe


  • 1 Bottle of red wine (consider a Malbec from Argentina to fit the spicy palate)

  • 1 chili pepper or jalapeno (seeds removed and diced)

  • 1 Lime cut into wedges

  • 1 Lemon cut into wedges

  • 1 Orange cut into wedges

  • 1 Mango diced into cubes

  • 1/2 cup honey or sugar

  • 2 tsp. Mild Salsa Senorita

  • 1 Shot of Rum

  • 2 cups of Club Soda or Citrus flavored cola, (for those who prefer a little more sweet)


Pour wine in the pitcher and squeeze the juice wedges from the lime, lemon and orange into the wine. Toss in the fruit wedges (leaving out seeds if possible) and add diced mango, honey/sugar, Rum and Salsa Senorita to the mix. Chill overnight. Add citrus soda or club soda just before serving. If served right away, use chilled red wine and serve over lots of ice.


close video ad
Unmutetoggle ad audio on off