Seven Layer Dip

I had some Lindsay’s Naturals ripe green olives the other day (Thanks to Helen for turning me on to them) and found them to be buttery and delicious. As I thought about them during the long dark night, I dreamed they’d be an excellent topper to a 7 layer dip.

Yes, I dream in appetizers.

The only solid rule to this dip is to use a glass dish so you can see the layers. Everything else, including order is up to you. For a bowl game, I’ve upped everything to fit into a 9×13 baking dish. This version is using a round bowl as I couldn’t find mom’s trifle dish.

For making my dip, I start by using a can of refried beans mixed with about a half cup of sour cream to make it dippable as my first two layers. As I’m in isolation with my parents, I’m only using 2/3rds of the can plus a quarter cup sour cream.

Then, I use taco meat for the next layer. I had some in the freezer from our last batch of tacos but it is a simple matter to brown a pound of ground meat and add seasonings to taste (here is my taco seasoning blend). Let cool completely (or thaw completely) before using.

I’m using frozen guacamole I thawed. Because I need to stretch it further, I mixed it with the meat before spreading that layer out.

I then did a layer of grated pepper jack and cheddar cheese. Toss on sliced grape tomatoes and, finally, sliced olives.

If you want to be pedantic and say the mixed layers don’t count as their individual parts, add a layer of lettuce after the meat but before the cheese. Add salsa as a layer and you can even add more sour cream as a layer. Or, be like my dad and cover your side with pickled jalapeño slices.

Once you’ve built it to your standards, place in the refrigerator to chill before serving with tortilla chips.

Yummy and shareable!


One thought on “Seven Layer Dip

  1. Pingback: April 16-30 Coronavirus Journal | Mary Griggs

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