SEVEN LAYER DIP

A few weeks ago, I brought my buffalo chicken dip out of retirement for a NFC/AFC Championship watch party that my friend Armond had at his place. So when he invited me over for the Super Bowl, I felt like I needed to change things up. Enter the seven layer dip.

Seven Layer Dip
Makes enough to fit a 9″ x 13″ casserole dish

~ 1 can of refried beans (16 oz.)
~ 1 package taco seasoning (1 oz.)
~ 1/2 package cream cheese (4 oz.)
~ 1/2 container sour cream (8 oz.)
~ 1 can Rotel diced tomatoes & green chiles (10 oz.)
~ 1/2 jar chunky salsa (8 oz.)
~ 2 cups shredded Mexican blend cheese
~ 10 – 12 oz. package of guacamole (or you could make your own)
~ 1 – 2 scallion stalks

Prep Work:

• In a medium bowl, mix together your refried beans and package of taco seasoning.
• In another bowl, mix together your sour cream and cream cheese (you may need to throw the cream cheese into the microwave for a little bit to soften it up).
• Take your scallion stalks and cut them into pieces no more than 1/8″ wide.

Dip Layering:

• Start off by spreading the refried beans on the bottom of the casserole dish to be your first layer.
• Add the cream cheese & sour cream mixture on top of that for your second layer.
• Pop open that can of Rotel, drain out the juice, and then distribute that out as your third layer.
• Spread your guacamole above that for your fourth layer.
• Add the half jar of salsa on top of the guac for your fifth layer.
• Cover everything with the shredded Mexican cheese for your sixth layer.
• Distribute the chopped up scallions as your seventh layer.

Oven:

• This step is optional, as the dip can be served hot or cold. Because of the cheese element, I usually prefer to melt that down and serve the dip hot. If this is the route you want to go with, fire up that oven to 350 degrees and bake the dip covered for 30 – 40 minutes, until the cheese has fully melted.

All the layers of flavor come together really nicely, especially if you are able to get all seven on one scoop of a chip. The taco seasoning and Rotel tomatoes/chiles both add a nice kick to the dip that’s not too overpowering.

Even with a bunch left over from the party, it didn’t take too long to disappear from my fridge at all; reheated dip was the perfect late night snack.

Categories: Recipes

Tagged as: guacamole, mexican cheese, recipes, refried beans, rotel, salsa, scallions, seven layer dip