This is my version of the seven layer dip. You have many different options when it comes to this recipe. To be exact, you have 11 different layers that you can jazz up and personalize with a little time and effort and really make it your own. You can also make it super simple with all store-bought ingredients, or you can pick and choose which layers you’ll use and which you’ll lose. Below I have listed my ingredients for both the store-bought and the homemade version.
- 1 can refried beans (16 oz.)
- 1 can chopped green chilies (4.5 oz.)
- 2 cups shredded Mexican cheese blend (8 oz.)
- 1 container sour cream (16 oz.)
- 1 lime, zested
- McCormick Taco Seasoning Mix
- 1 jar salsa (store-bought or homemade)
- Chipotle Guacamole (or store-bought guacamole)
- Pico de gallo (or store-bought, or even 1 large tomato, diced will do)
- 1 can (6 oz.) sliced black olives
- 1 bunch green onions, chopped
- 1 pkg shredded Mexican cheese
- Make pico de gallo (or 1 large diced tomato).
- Make guacamole (or don’t and use store-bought guac).
- Mix sour cream with McCormick’s Taco Seasoning, lime zest and lime juice.
- Heat olive oil and stir in beans and green chilies.
- In the same pan, pour in drained black beans and cumin.
- Layer bean mix into 7″ x 11″ serving dish
- Layer nacho cheese
- Layer black beans
- Layer guacamole (homemade or store-bought)
- Layer salsa (homemade or store-bought)
- Layer sour cream
- Layer shredded cheese
- Layer tomato (or pico de gallo)
- Layer green onion
- Layer black olives
- Layer cilantro
Notes: I tend to leave out the black bean layer and sometimes I add 2 cans of refried beans if I want a little extra bean thickness. It’s up to you. Play with it and make it your own. Also, don’t forget to serve dip with a sturdy chip. The last thing you want is failed broken soggy chips left in the dip bowl.
- Source: My Recipes