7 Layer Dip
Super Bowl is upon us, yet again, and I have the the ultimate party snack. The one stop shop to end the need for multiple party snacks. It’s 7 LAYER DIP! This is all your guests need to munch on throughout the day and/or night. The best part is, it’s super simple and takes all of 15 minutes to make. So, if you’re in a time crunch and searching for something last minute to make for a party, look no further than this right here. Throw an assortments of chips around and your party is set!
My mom has served 7 layer dip at every party since before I can remember. Whether that was a holiday, birthday, baby shower or any other get together. I’ve now taken on that tradition and make it for Thanksgiving, Christmas, cause it’s Thursday and I want it; so, it’s a no brainer that’s it’s on the table for Super Bowl. This dip is one of those things that I don’t think I can ever get tired of. I can’t even imagine a family function without it. If nothing else was made for a party, you can guarantee this was there.
Honestly, there’s really nothing really special about this dip, but with a selection of fresh ingredients and a few added seasoning touches to other staple ingredients, it enhances the overall dip experience. So, let’s take a ride down the 7 layer dip train.
My 7 layer dip compared to others/Reasons why I don’t use certain ingredients:
I don’t add any water or milk to the refried beans to make them more creamy. If the refried beans are too thick or difficult to spread, I will add a tsp or two of olive or avocado oil. Refried beans already have some sort of oil or fat incorporated in them, so if you add a little additional oil, it’s less likely to separate and cause the dip to become too watery.
I don’t add cream cheese or any seasoning to my sour cream. Some recipes will use cream cheese for added flavor. For me, it makes this layer of the the dip too rich for my liking, so I opted to let the sour cream be itself.
I don’t use salsa. Again, because watery. Even if you drain it, it still has too much moisture and can muddy the dip. So, I opt for fresh Roma tomatoes that are diced, then rinsed and drained. Fresh tomatoes also provides some necessary added texture and natural sweetness to the dip.
I prefer to use fresh avocados with a little lime juice and salt over prepared packaged guacamole. In a pinch and/or when I can’t find any ripe avocados, I will use store bought guacamole, but ONLY Sabre classic guacamole. That is the only one I’ve found that gives the same effect to brighten up the dip.
I don’t add ground beef. The thought of eating cold ground meat is just a no for me.
All in all this version of a 7 layer dip, relies heavily on using fresh and not overly seasoned ingredients. This way each layers compliments the next without being too heavy or creating an overly saturated flavor especially once added to chips. The freshness is what makes this so easy to keep coming back to over and over again.
Total Time: 15 minutes
Ingredients:
2 (16 oz) cans refried beans
2 tbsp McCormick taco seasoning
2 cups mashed avocado ≈ 4 small avocados cups
juice from 1/2 lime
1/2 tsp kosher salt
2 cups sour cream
1 cup diced Roma tomatoes
1/2 cup sliced black olives
1 cup shredded cheddar cheese
Garnish with cilantro or green onion
Special Tools:
9x13 casserole dish
2 medium to large mixing bowls
spatula
Instructions
In a large bowl mix together the two cans of refried beans and taco seasoning. Set aside.
In another large bowl, mash the ripe avocados with a fork or masher until there are no more big chunks. Stir in lime juice and salt to taste. Set aside.
Note: Some chunks are ok, but it should be smooth enough to spread.
In the 9x13 casserole dish begin to layer your ingredients using a spatula for flat even layers. The bottom layer will be the beans, followed by avocado, sour cream, shredded cheese, tomatoes, olives and lastly the garnish.
Serve immediately or cover with foil to chill in the refrigerator until the party begins
Note: This can be made a day ahead, but no more than 2 days ahead.
