Seven Layer Dip

My husband loves this dip, which we make at least once a year for the Super Bowl. But, it is so easy and so good, I think I will start making it more often.

Ingredients (in "layer" order from bottom to top)

2 cups refried beans, try these, or mash cooked and soaked beans with the back of a spoon
About a tablespoon of mixed seasonings (combine chili powder, oregano, garlic powder, cumin, paprika, etc.)

2 cups sour cream, make your own easily

2 cups guacamole, try this version

1/2 small red onion finely chopped

2 cups chunky salsa (drain your salsa so it's not watery)

2 cups grated cheese, we love this raw milk cheddar with jalepenos

1/4 cup black olives, chopped or sliced

Corn chips (non-GMO of course!) or pita chips or veggies

How To:

1. Prepare Your First Layer (Beans): In a small saucepan, warm up your refried beans. Season with the seasonings above and cook until warmed up and mixed throughout. Now, you probably don't need to really cook the beans, but for some reason I feel like I need to re-heat them and so I do. If you want to save a little time, just mix the seasonings up with your pre-cooked refried beans. Then spread in the bottom of an 8x8 or 9x9 square cassarole dish. Alternatively, fill custard dishes and make personalized dips.

2. Your Second Through Sixth Layers: Add your remaining layers, in the order above. You'll need to be gentle spreading the sour cream, guacamole, and salsa. It is crucial that you strain your salsa very well so that your bean dip is not watery. 

3. 7th Layer: Your last layer will be the black olives. When done, cover and refrigerate until using. Serve with corn chips or pitas or veggies.

Comments:

You can see all layers in the photo above except the onions, which are on top of the guacamole. We usually make this the morning of the day we plan to eat it and then leftovers will be good for two or three days afterward. Actually, husband thinks it's better the next day!

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