SEVEN LAYER DIP

I tried seven-layer dip for the first time at my mother-in-law’s some 20 years ago. She served it as an appetizer while we waited for the turkey to finish cooking on Thanksgiving. I was a newlywed and very much in the stage of building my recipe collection. I had to have this one! And my mother-in-law was happy to share! I can’t tell you how many times I have made this recipe. Almost every party we have had since I have made this seven-layer dip.

This seven-layer dip recipe has evolved over the years. In the original recipe, three of the seven layers had mayonnaise…a lot of mayonnaise! I have a feeling the original recipe came from an era when mayo was a staple and could be found in just about everything. I did a little internet digging, and there was literally a whole generation obsessed with mayo! If you had a Betty Crocker cookbook from the ’60s and ’70’s you would quickly discover that the mayo obsession was a real thing. For a funny (or gross) read on the subject, check out Groovy History. Anyways, I digress…All that to say, I’ve updated this recipe by completely removing the mayo from this recipe, and I don’t regret it one bit. Not only are the flavors now more bold, the recipe as a whole is also healthier with less fat and calories. I’ve gotten rave reviews on this updated version, and most importantly, my family loves it.

Layer 1: Drain the can of Rotel Diced Tomatoes and Green Chilies, then mix it together with a can of refried beans. Spread evenly into the bottom of a 7-inch x 11-inch serving dish or something of equivalent size.

Layer 2: Mix together 8 ounces of softened cream, 8 ounces of sour cream, and 2 to 3 tablespoons of taco seasoning. Combine well, then spread evenly on top of the refried bean layer.

Layer 3: Mash up four avocados, leave a slightly chunky texture. Stir in the juice of one lime and 1/2 teaspoon of salt. Spread in an even layer on top of the sour cream layer. The easiest way I have found to do this is to place the avocado evenly around the dish in 12 to 14 spoonfuls, then, with a fork, gently spread the avocado around in an even layer. Do not attempt to spread the avocado layer because you will disrupt the soft cream cheese/sour cream layer.

Layer 4: I buy a 16-ounce jar of the thickest, chunkiest salsa I can find. Of course, you can use any salsa you like, mild or hot, but I recommend that it be thick and chunky. If it’s too runny, it won’t stay put in your seven-layer dip. I like to drain my salsa in a colander to drain off some of the liquid. Then spoon it over the avocado layer.

Layer 5: For the shredded cheese layer, any mixture of cheese will work. And you can use more to suit your preference. I like to use a Mexican mix, which is a combination of 4 kinds of cheese; Monterey Jack, Mild Cheddar, Queso Quesadilla, and Asadero Cheese. Just sprinkle it evenly over the salsa.

Layer 6: For this layer, chop up the tomatoes, discarding the seeds and juice. Drain a small can of sliced olives and layer the olives with the tomatoes on top of the cheese layer.

Layer 7: Dice 2 – 4 stalks of green onion and rough chop a bunch of cilantro (or desired amount). Sprinkle both over the tomatoes and olives.

Cover the entire dish in plastic wrap and refrigerate until ready to serve.

To serve, use your favorite tortilla chips, dig in and enjoy!