Seven-Layer Dip

Name: Seven-Layer Dip
Prep time: 25 min
Total time: 25 min
Yield: 8-10
Ingredients: One 16-ounce can refried beans (black or pinto); 2 tablespoons F&amp;S TACO Seasoning; 1 ½ cups sour cream; 4 ounces cream cheese, softened to room temperature; Finely grated zest and juice of 1 lime; 2 ½ cups guacamole (store bought or homemade); 2 cups chunky tomato salsa (see Note); 1 ½ cups shredded sharp Cheddar cheese; 1 ½ cups thinly sliced hearts of romaine lettuce; ¾ cups grape tomatoes (red and/or yellow), halved; ¼ cup sliced black olives; Tortilla or corn chips, for serving

A couple simple tweaks elevate everybody’s favorite game day nosh into a legit show stealer. First plan of attack—season the refried beans with F&S TACO Seasoning (featuring cumin, ground chiles, garlic and oregano). Next, kick it up with grated lime zest and juice for a punt of brightness. Pro tip: whisking sour cream with cream cheese gives this layer more staying power, so the entire assembly will hold up longer.

Seven-Layer Dip

Rated 5.0 stars by 1 users

Servings

8-10

Prep Time

25 minutes

Feel free to make this dip in stages: the bean and sour cream-cream cheese mixture can be made up to 4 hours in advance and refrigerated. For the freshest appearance and best texture, you’ll want to add the remaining ingredients just before serving. Thinly sliced hearts of romaine provide the best crunch, but you can also use iceberg lettuce.

Ingredients

One 16-ounce can refried beans (black or pinto)
2 tablespoons F&S TACO Seasoning
1 ½ cups sour cream
4 ounces cream cheese, softened to room temperature
Finely grated zest and juice of 1 lime
2 ½ cups guacamole (store bought or homemade)
2 cups chunky tomato salsa (see Note)
1 ½ cups shredded sharp Cheddar cheese
1 ½ cups thinly sliced hearts of romaine lettuce
¾ cups grape tomatoes (red and/or yellow), halved
¼ cup sliced black olives
Tortilla or corn chips, for serving

View Cart (0) Checkout

Directions

Combine the refried beans and taco seasoning in a medium bowl and whisk to combine. Use a rubber spatula to transfer the bean mixture to a deep-dish pie plate and smooth into an even layer.
Combine the sour cream, cream cheese and lime juice and zest in a separate bowl and whisk until thoroughly blended (you can also do this in an electric mixer fitted with whisk attachment). Use a spatula to spread the cream mixture evenly over the beans. If you’re making homemade guac, place the pie plate in the fridge to chill for a few minutes, otherwise continue with assembly.
Spread the guacamole in an even layer on top of the sour cream mixture. Top with a layer of salsa. Top the salsa with the shredded cheese, and then top the cheese with shredded lettuce, tomatoes, and black olives. Serve with corn chips.

Recipe Note

Salsa–especially freshly made or thinner varieties will “weep” or release moisture upon standing. For the best appearance, use a chunky, store-bought variety, and add it just before serving.

Tags :