25 Slow Cooker Recipes We'll Be Making All Winter

I Made Rachael Ray's 7-layer Dip. It Called For 19 Ingredients But Was Surprisingly Easy To Make.

First, I gathered all of my ingredients. Rachael Ray's recipe called for a lot of produce and canned items. Lara Walsh

Ray's recipe called for 19 ingredients, including tomatoes, cilantro, avocados, hot sauce, olives, two kinds of salsa, beans, and citrus. Her recipe also required sour cream, which I substituted with Greek yogurt.

Looking at the long list of ingredients at the grocery store, I was skeptical that Ray's recipe would be as easy as some of her others. This recipe required a lot of chopping, as well as homemade guacamole.

I also noticed Ray's recipe didn't include any cheese or meat, which made me wonder how flavorful it would be.

Chopping the vegetables was the most time-consuming step. I prepared the vegetables first. Lara Walsh

I started by prepping the vegetables and herbs. I cut the green onions into one-inch pieces and picked all the cilantro leaves off the stems.

I minced the garlic and jalapeño, diced the plum tomatoes, and sliced the avocados in half. This was the most tedious part of Ray's recipe.

Next, I heated a pan and cooked some of the layers. I layered refried beans, salsa verde, black beans, and chipotle salsa in a casserole dish. Lara Walsh

After prepping the veggies and herbs, I heated the refried beans in a pan and seasoned them with 2 tablespoons of hot sauce.

I cooked them for two minutes, scooped them out with a spatula, and layered them in a glass casserole dish.

Next, I added extra-virgin olive oil to the same pan, seared the green onions for a few minutes, and mixed in the tomatillo salsa verde. This step took only a few minutes before it was ready to add to the casserole dish.

Finally, I seasoned the black beans with 2 teaspoons of cumin and added them to the same pan. Once this layer was heated through, I added it to the casserole dish and dumped a 16-ounce jar of chipotle salsa on top.

Things got a little messy when it was time for the Greek-yogurt mixture. I mixed Greek yogurt with lime juice and zest. Lara Walsh

While some of the mixtures were cooking, I combined Greek yogurt with the lime juice and zest.

Once I was finished with the layers that needed to be heated, I spread the Greek-yogurt mixture over the chipotle salsa. This is when the dip started to look messy — as hard as I tried, it was almost impossible to keep the chipotle salsa and yogurt separate.

Finally, I made the guacamole and garnished the dip. I carefully spooned guacamole over the Greek-yogurt mixture. Lara Walsh

I made guacamole by using a fork to mash two ripe avocados with minced garlic, jalapeño, lemon juice, and salt. I layered it on top of the Greek yogurt.

As a final step, I sprinkled the diced tomatoes and sliced Spanish olives on top.

I was a little disappointed to see that the layers blended together. The dip didn't have very distinct layers. Lara Walsh

Considering how messy some layers got, I was surprised by how aesthetically pleasing the finished dip looked. The freshly chopped tomatoes, sliced olives, and chunky guacamole added appealing colors and textures.

From the side, though, I was disappointed that there weren't more distinct layers. After all, this is meant to be a layered dip.

Once I piled everything on a chip, my taste buds were in heaven. I made sure to get each layer onto my chip. Lara Walsh

I enjoyed the flavor combinations, like the smoky chipotle salsa and tangy Greek yogurt. Thanks to the creaminess of the yogurt and the savory beans, I didn't miss having meat or cheese.

The sour citrus, smoky salsas, flavorful tomatoes, and chunky guacamole made Ray's dip taste fresher and lighter than I'd expect from a layered appetizer.

However, the texture of the dip was runnier than I would've liked. I made sure to drain the beans and any extra liquid from the salsas, so I'm not sure what happened.

The layers also blended together as I ate, making it look more like a sauce. I think adding something crunchy, like diced red onions, would prevent this. As it was, the size of the 1-inch green-onion slices made it hard to get any of that flavor or texture in a bite.

Though it needed a few improvements, I'll definitely make the dip again. Rachael Ray's seven-layer dip would be a great party appetizer. Lara Walsh

Though the dip wasn't perfect, it was still a really tasty appetizer.

My boyfriend and I inhaled a quarter of the dip in about 15 minutes, so it got full points in the flavor department. Despite the long ingredient list, it was deceptively easy to make.

Next time, I might make a few modifications, like adding diced onions to mix. However, I'll definitely be remaking Ray's dip for future dinner parties.

This story was originally published in February 2024, and most recently updated on February 7, 2025.

Guacamole Deviled Eggs Recipe For Super Bowl LIX

Whether you'll be cheering on the Chiefs to win their third consecutive Super Bowl title or hoping the Eagles can upset the defending champs, everyone will be on the same team when it comes to good game day snacks.

Kelly Senyei, cookbook author and creator of Just a Taste, created a hybrid of two football party favorites, guacamole and deviled eggs.

"I've combined the two iconic snacks into one game-winning app -- Guacamole Deviled Eggs -- topped with a sprinkling of taco seasoning," she said alongside the recipe she shared with "Good Morning America."

Check out the full recipe here.

Guacamole Deviled Eggs

Serves 6

Ingredients

6 large eggs

1 small avocado, peeled, pitted and diced

1 Tablespoon fresh lime juice

2 Tablespoons mayonnaise

2 Tablespoons small diced red onion

1 Tablespoon chopped fresh cilantro

Crumbled cotija cheese, for garnishing

Taco seasoning, for garnishing

Instructions

Add the eggs to a medium sauce pot and fill it with enough water to cover the eggs. Set the sauce pot over medium-high heat and bring the water to a boil.

Once the water is boiling, cover the sauce pot and turn off the heat. Let the eggs sit for 11 minutes then rinse them with cold water. Once the eggs are cooled, peel them then cut them in half lengthwise.

Add the yolks to a small bowl and set the halved egg whites aside. Add the avocado, lime juice and mayonnaise to the bowl and mash to combine. Stir in the red onion and cilantro then taste and season the mixture with salt and pepper.

Arrange the halved egg whites on a plate. Spoon the avocado mixture into each egg white. Garnish with crumbled cotija cheese and a sprinkle of taco seasoning then serve.

5 tips for perfect hard-boiled eggs

Tap the larger end of the egg with a spoon until you hear a snap. 💥 This releases the membrane and makes for extra-easy peeling.

Start the eggs in boiling (not cold) water. Simmer, covered, for exactly 12 minutes.

After 12 minutes, immediately plunge the eggs into an ice bath to stop the cooking. The result: No grey yolks, folks!

Tap, roll, and then peel the eggs under a light stream of running water.

Roll your knife over and around the egg while applying medium pressure to pop out the yolks whole and avoid a messy knife.

Guacamole deviled eggs recipe for Super Bowl LIX originally appeared on goodmorningamerica.Com

Alyse Whitney's Spicy California Roll Guacamole

Make the Xxxtra Crispy Shallots: In a medium microwave-safe bowl, combine the thinly sliced shallots and neutral oil. Microwave on high for 5 minutes, stir, then microwave in 30-second increments until the shallots are lightly golden brown. They will continue cooking in the hot oil after you remove them from the microwave, so don't let them get too dark or they will burn with the carryover cooking.

After removing from the microwave, drain using a slotted spoon or sieve — but you can reserve the infused shallot oil. Transfer the shallots to a paper towel–lined plate to drain off the excess grease and sprinkle with kosher salt. About 5 minutes later, they will be nice and crispy once they cool down.

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