Wednesday, September 06, 2017

Veggie Wednesday: Seven Layer Taco Dip

FOOTBALL! Yes, that's right, on Thursday, September 7, 2017 it's football season again. I'm excited, can you tell? Aside from some minor issues and wondering about players and who will stay and who will play, the Steelers still have it going on and I'm crossing all I have for a spectacular season!

On to the dip - this was originally published at on my blog, and even made its way to ESPN (still there!). No football game is the same without excellent nosh and this is a great start to this season's football food. Seven layers add up to one delicious dip that is a favorite everywhere. The best part of this recipe is that you can substitute any fat percentage in the beans and dairy products without affecting the flavor of the finished product.

Seven Layer Dip


1 can (16 ounce) refried beans
1 packet (1.25 ounce) taco seasoning mix
1 1/2 cups prepared guacamole
1 cup sour cream
2 Tablespoons chopped fresh cilantro
1 Tablespoon lime juice
1 cup salsa
1/2 cup each shredded Monterey Jack and Cheddar cheese
1 can (4 ounces) sliced black olives - drained
1 cup sliced green onion tops only


1. Combine refried beans with taco seasoning and blend well. Set aside.
2. Mix together sour cream with lime juice and cilantro. Set aside.
3. In a 10-inch pie plate or 9x9 baking dish, spread refried beans and top with guacamole, sour cream mixture, salsa, shredded cheeses, sliced olives and green onion.
4. Cover tightly with plastic wrap and store in the refrigerator until serving time, or serve immediately with corn chips.

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