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7-layer Cornbread Ranch Dip Recipe

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This recipe for 7-layer Cornbread Ranch Dip, by , is from Descendants of the La Crosse Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Arlene Dombrowicki
Added: Sunday, August 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 boxes Jiffy cornbread
Large bag shredded cheddar cheese
2 packets Hidden Valley Ranch dip
2 containers sour cream (as per back of ranch dip pkg)
2 large green peppers
2 cans corn
2 large tomatoes
2 cans kidney beans

Directions:
Directions:
Prepare and bake cornbread per instructions on box. Once cooled cut into grid and scrap cornbread into large bowl. Crumble with fork.

Prepare ranch dip per instructions on packet.

Dice green peppers and tomatoes into small pieces.

In trifle bowl, layer crumbled cornbread, ranch dip, shredded cheddar, green peppers, tomatoes, corn, kidney beans. Repeat and repeat again. Top with extra ranch and sprinkled cornbread. Garnish with left over peppers if you like.

Serve with tortilla chips or Frito scoops.

Personal Notes:
Personal Notes:
Red onions can also be used as a layer. Try using black beans instead of kidney beans.

 

 

 

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