A delightful dip

7 Feb

7 layer taco dip is one of those things that almost everyone loves. Whenever you go to party you cross your fingers and hope that you’ll find that delightful combination of taco accessories will be sitting proudly next to a giant bowl of taco chips. It’s really simple. All you need is a large bowl and 7 ingredients. (I realize that 7 doesn’t really sound simple, but it is, trust me.)

This dip is all about assembly. You want to make sure that you layer the ingredients in an order that won’t cause any of the other layers to get squished or wilted. It looks the best in a glass bowl with nice high sides, but any serving dish will work.

Here are the ingredients in assembly order:

1 can refried beans
8 oz sour cream
1 1/2 cups shredded cheese (preferably mexican cheese)
1 cup chunky salsa
1 cup shredded lettuce
1 cup cherry tomatoes, sliced
1 tablespoon hot sauce

So traditionally, the 7th layer is typically slice black olives. Personally, I hate olives of the blackus cannious variety (i.e. canned black olives.) If you want to use them go ahead, and if you want to use good black olives like cerignola olives and slice them yourself that would be perfect.

This is a great dip to bring to a party, especially a football or tailgate party. There are a million variations to this recipe, but the concept stays the same. Here’s another version that I like. It’s a hot one…

1 block cream cheese, softened
1 pound ground beef browned
2 cups shredded cheddar cheese
8 oz sour cream
1/2 cup salsa
1 cup frozen corn, thawed
1 jalapeño, thinly sliced

After layering, heat in the oven for 15 minutes at 400 degrees

Try this out at your next party!

Always thinking of the next meal

-Katie

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