Seven Layer Dip Recipe
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"Perk up this classic dish with fresh lime juice and homemade guacamole."
Original recipe yield: 8 cups.
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Seven Layer Dip INGREDIENTS:
- 1 (16 ounce) can refried beans (traditional variety)
- 1 (4.5 ounce) can chopped green chiles, undrained
- 1 tablespoon fresh lime juice, plus
- 2 tablespoons fresh lime juice for avocado layer
- 2 teaspoons chili powder
- 1/4 teaspoon ground cumin
- Salt
- 3 avocados, halved, pitted, flesh spooned out
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 cup salsa (drain to equal 1 cup if salsa is especially runny)
- 3/4 cup sliced canned black olives, drained
- 1 cup grated pepper Jack cheese
- 1/2 cup thin sliced scallion greens, green part only
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Seven Layer Dip DIRECTIONS:
- Mix beans, chiles, 1 Tb. of lime juice, chili powder, cumin, and a pinch of salt in a small bowl. In a second small bowl, mash avocados with a fork; stir in remaining 2 Tbs. lime juice and 1/2 teaspoon of salt to make guacamole. In a third small bowl, mix sour cream and mayonnaise.
- Spread bean mixture, then guacamole, then sour cream mixture, and finally salsa over the bottom of a 9-inch deep-dish pie plate or similar size pan. Sprinkle with olives, then cheese. (Dip can be covered and refrigerated up to 2 days) To serve, sprinkle with green onions.
Note:If you can't find or don't want to use fresh avocados, substitute 16 ounces (about 1 1/2 cups) of prepared guacamole, seasoned generously with fresh lime juice. This recipe was originally featured in the USA WEEKEND article Super Dips on January 29, 2006. Find the Perfect Recipe from Pam Anderson. Pam Anderson is the author of four cookbooks, including her latest, Perfect Recipes for Having People Over. Copyright 2006 USA WEEKEND and columnist Pam Anderson. All rights reserved.
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