The name says it all, 7 layer dip. 7 different ingredients layered together to make a scrumptious dip served with tortilla chips. Very fun way of serving is a crowd pleaser at parties.
Everytime we go to dine at Mexican restaurants we definitely order this dish. It is customizable and hence can be made according to your taste. The first time I made this dish on Super Bowl Sunday a few years back. This is a perfect tailgate dish for vegetarians. So it was apt to make it on Game Day.
Usually sour cream is one of the 7 layers, but I used greek yogurt instead. Even regular yogurt can be hung in a cheesecloth for 6-8 hours and used in the dish. This is definitely healthy as it cuts down fat. But a little cream once in a while doesn’t hurt, right? I believe in eating healthy 80-90% of the time and it’s okay to indulge the rest 10-20%.
- 14 oz can of refried beans
- 1 cup hung yogurt or greek yogurt or sour cream
- 1 tsp taco seasoning
- 1 ½ cups guacamole
- 1 cup tomato salsa
- 1 ½ cups shredded mexican style cheese
- 2 spring onions, chopped
- ½ cup black olives, chopped
- 8-10 jalapenos, chopped (notes)
- 2-3 tbsp cilantro chopped
Mix yogurt with taco seasoning and keep aside.
In a 6 by 6 square dish layer the refried beans. Spread the yogurt followed by guacamole
Add a layer of olives followed by spring onions. Now add the tomato salsa.
Top with cheese and bake in a 350 degree F preheated oven for 5-8 minutes until the cheese is melted. (notes)
You can use fresh jalapenos or bottled ones. If using bottled kind drain the brine and then chop. Fresh jalapenos can be spicier than bottled ones so use accordingly.
Traditionally the dip is not baked but I like to melt the cheese and the dip also warms a bit.
The famous proverb "you are what you eat” as quoted by the French author Anthelme Brillat-Savarin is very true. Food nourishes you from the inside out. Good health is of utmost importance to me. Vegetarianism and Veganism are gaining immense popularity these days. Natural, organic, healthy and homemade is my mantra.
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