Tuesday, August 11, 2009

Moms 7 Layer Dip

When the sun is shining, parties are happening. And when it's August 11th, there's usually a birthday party for me happening! Ha. Yep, it's my birthday. Hooray! Party, party, party!

This is my favorite and staple party appetizer. Perfect pick for my birthday post, don't you think? I wont be making it today, but I will likely be making it soon. Or maybe my mom will be making it for me this weekend. She's awesome like that.

It makes a large amount (or you can easily scale it back), always pleases the natives, and it's a great take-along too. I'm guaranteed to make it, if my friend Kelsey is going to be at the party. She says it's her favorite (and, since it happens to be mine too - why not indulge us both?).

One warning: It's filling. People usually like it so much, that they eat most the dip and get full before dinner! My sister makes it a habit of eating appetizers for dinner (bah!).

I would make this for our housewarming party in September, but since we're pretty sure we're having a German theme, I don't think it will fit. Rest assured though, it will be made soon. Even if it's just for Tim and I to enjoy on a lovely sunny weekend.

Moms 7 Layer Dip

1 can vegetarian refried beans (I usually don't use the entire can)
1 large ripe avocado, mashed
1 cup sour cream
1 package dry taco seasonings
3 medium vine ripened tomatoes, cored and chopped
1 small or medium can sliced black olives
2 cups shredded mexican cheese blend (using all cheddar is also ok)
1 bag tortilla chips

* Measurements are approximate. Use more of what you like, and less of what you don't.

Mix the sour cream with 1.5 tablespoons taco seasoning mix. Stir until well combined, then refrigerate at least 10 minutes. This can also be done the day before to let the flavors blend. Keep in refrigerator until ready to use.

On a large serving platter, spread the beans in an even layer to approximately one inch from the edge of your platter. Dollop the mashed avocado on top and carefully spread evenly across all of the beans. Next, layer your sour cream (same way you did the avocado).

Now, sprinkle the black olives evenly on top of your sour cream layer. Next, the tomatoes. Again, sprinkling evenly across all your black olives. And lastly, the cheese. The cheese should almost completely cover your dip. Sometimes I like to let some tomato and olives peek out of the cheese, it looks nice. As with all ingredients, use as much or little cheese as you like.

Done! Serve with tortilla chips in a bowl next to the dip and let your friends and family feast.

If you want to make the dip ahead of time (although, it's super fast to whip up the day of), it will keep 1 day in the refrigerator: Follow the steps through the olives, then cover with saran wrap and refrigerate. When ready to serve, cut and add your tomatoes and the cheese on top. It also makes decent leftovers for lunch the next day. Mmmm.

Shhh, don't tell anyone. But my 7 layer dip is only 6 layers! I leave out the green onions, since I don't like them. But if you do, feel free to add the 7th layer. Our secret, ok?

More dip love:
- Spinach Artichoke Dip
- Baked Parmesan Dip
- Crab Dip, from Al Dente (Tom Douglas recipe! Yum)

Guten appetit!

1 comment:

Grace said...

Laura--Hope you had a happy birthday! It's been awhile since I have read your blog since it's been a crazy summer around here! I need to get caught up! I hope you are well! --Grace