This is that dip you have at parties and everyone eats all of it, but you just never think of making it. And I’m so glad I finally know how. It’s freakishly easy. It’s also versatile. If you don’t like a layer, simply replace it with something you do like…like guacamole or jalapeno peppers or whatever.
The quality of the dip will probably change with the quality of ingredients you use.
7 Layer Bean Dip
(With thanks to Dana and her aunt for sharing the recipe)
1 15oz can refried beans, heated
1 c. sour cream
1 .78 oz pkg. taco seasoning mix
1 c. diced tomatoes
1 4.25 oz jar diced green chilies, drained
1 2.25 oz can sliced ripe olives, drained
3/4 cup shredded cheddar cheese
2/4 c. shredded monterey jack cheese
1 jar salsa
Spread warm beans on 10 inch serving platter. Combine sour cream and seasoning mix; spread over beans. Layer remaining ingredients over sour cream mixture. Serve with salsa and chips. 6-8 servings
Now, I didn’t heat the beans, because I wanted to make this ahead of time. It’s great cold. I think this is a good dip to bring to a party because you can assemble it there.
We found that the taco seasoning and sour cream was too salty. If I make it again, I’ll only use 1/2 the seasoning pack.
We replaced the jalepeno peppers with avocado.
Here’s the step by step process in pictures. (I know. It’s so easy you don’t need pictures, but I have a good camera, so I feel like I have to use it.)
We give this 4 out of 5 pretzels. Or maybe we should say tortilla chips. It’s a great dip and I know it will be devoured at the next party. Next time, I’ll definitely use the taco seasoning to taste, but beyond that…it’s great. Now I can finally make this dip. It’s a little spicy, creamy, and a little bit sinful. AND you can eat a TON of it without making yourself sick, a definite dip-bonus. I should know.
Or even tortilla shells. I bet this would be great in a burrito.
Got any comments or have any great recipes you’re willing to share? Please either comment here, or email me at email@example.com.