We are going old-school today, with a seven layer dip straight out of the 80’s. Sometimes the classics are worth a revisit.
I like the spiciness turned up a notch, so I use spicy refried beans mixed with diced canned chiles. But since there are a lot of flavors going on in here, I stick with a simple guacamole: avocados, lime juice, and salt.
Technically, there are more than 7 ingredient layers in this chilled dip, but the olives, green onions, and diced jalapenos aren’t really distinct layers so I count them all as one layer.
This makes an easy appetizer to assemble ahead of time and then pull out for the big game!
Seven Layer Dip
1 can spicy refried beans
1 (4 oz) can diced green chiles, undrained
1 cup sour cream
1 Tbs taco seasoning
___2 large avocados, coarsely mashed
___1 Tbs lime or lemon juice
___About ¼ tsp sea salt
1 cup salsa (I prefer a thick, chunky salsa)
1-2 cups shredded cheddar cheese
1 cup diced tomatoes (drain excess liquid)
¼ cup sliced black olives, well drained
2 Tbs sliced green onions
2 Tbs diced or sliced jalapenos
Items for dipping:
___Sliced vegetables (bell peppers, celery, carrots, pea pods)
In a small bowl, stir together the refried beans and green chiles. In a separate bowl, stir together the sour cream and taco seasoning.
Make guacamole: mix mashed avocado, lime juice, and salt.
In a clear glass straight-sided bowl, create the following layers:
- Refried beans mixture
- Sour cream mixture
- Shredded cheddar cheese
- Diced tomatoes
- Sliced olives, green onions, and jalapenos
Cover and refrigerate until ready to serve. Serve with tortilla chips and/or sliced vegetables.
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