Sure, we could have gone with six, but at what cost? Lose the sour cream, or the zesty salsa, or the melted shredded cheese or....No. Seven layers. Get a little in each bite.
Dress thinly sliced vegetables with our fresh take on catalina dressing--inspired by two Birmingham chefs, Wil Drake and Roscoe Hall--and garnish with any fresh herbs you like.
Fresh grape tomatoes and basil with lots of extra-virgin olive oil and grated Parmesan cheese bring the fresh tastes of Italy to this quick pasta dinner.
Be warned: Mingling will not begin until this dip is gone. Creamy Velveeta and chunky salsa mixed with corn and black beans make this the kind of bowl guests will hover over.
