Fun with Mexican Layered Dip

Some call it Mexican Layered Dip, others refer to it as 7-Layer Dip or Tex-Mex Dip. This dip had it’s origins in Texas and, according to online sources, made its debut nationwide when it was published in Family Circle magazine in 1981.

I made just a typical dip (recipe included below) but cut down amounts for a smaller batch and then reorganized the layers slightly so I ended with taco-seasoned sour cream. Then the fun began --- arranging extra ingredients and additions (cherry tomatoes, jalapeno pepper slices & chives) to resemble a flower garden! 

 

Mexican Layered Dip    Fills an 8”x8” pan; about 12 servings

1 (16 oz.) can refried beans 

3/4 cup guacamole   

2 to 3+ tablespoons taco seasoning (homemade or commercial)

1 cup sour cream

1/2 cup chunky salsa; drain if it contains a lot of liquid

2 to 3+ tablespoons taco seasoning (homemade or commercial)

4 ounces shredded Cheddar cheese

4 ounces shredded Monterey Jack cheese

2 medium green onions, chopped

About 2 ounces sliced black olives, drained

Tortilla Chips for serving

1. Spread the refried bean layer into the bottom of a square 8”x8” glass dish. Smooth out the layer with the back of a spoon.
2. Spread the guacamole on top of the refried beans. Smooth with the back of the spoon
3. Add a layer of salsa and spread evenly.
4. Mix sour cream with taco seasoning and spread over salsa. . . or if you are making my version, add sour cream as the last layer and then decorate to resemble a garden.
5. Sprinkle the shredded cheese, chopped green onion, and sliced black olives on top.
6. Cover the 7 layer dip with plastic wrap and place in the refrigerator. Let the layered dip chill for at least 30 minutes, serve cold with tortilla chips. Note: Layered dip lasts 3 to 4 days in the fridge. After 24 hours layers begin to meld together but it is still tasty though it is not as attractive as it is right after assembly.