Posted by: sbarrett | 2008.08.12

Yummy 7 layer dip (8 actually, but who’s counting!)

We had this on my daughters birthday.  It went over well and it is always yummy.  I thought I would add it to my site.

This is an approximation of what I have used for the 7 layer Mexican dip. I don’t really use a recipe, just go by feel and what I have for the amounts. This should make a 9×12 pan, so adjust the amounts based on your pan size and your liking.  If you have leftover beans or ground meat, you can put it into the freezer and use it for your next batch.

Ingredients:
1 can refried beans – any type
1 container sour cream
1 lb ground beef, chicken or pork (any would be fine)
1 bag taco seasoning mix
jar of your favorite salsa or taco sauce
2 cups shredded cheese – cheddar, mexican, taco, whatever
1 medium tomato, diced
1 can sliced black or green (or both) olives
1 green onion, sliced or use dried chives

Cook and season meat per instructions on the seasoning packet. Cool this in the fridge, freezer (if making this the same day) or just make the meat the day before.   Often I jazz up the meat mixture with a little cumin, garlic, oregano, parsley, etc.

In your pan (should be 1-1½ inch deep at least) layer the following (there is no order, but this seems to work) based on how much you want of each.  Again, you may not use all of each ingredient, but layer each to your own liking.

Beans
Sour cream
Seasoned meat
Salsa
Cheese
Tomato
Olives
Green onion

Cover and put in the fridge till ready to serve.

This can be modified to make a Mediterranean style dip by changing the beans to hummus, changing the seasoning to a Greek seasoning (found in the spice aisle), using fresh wilted shredded spinach with a splash of olive oil and Greek dressing instead of the salsa and using a feta/mozzarella instead of the listed cheese.  Then, use pita chips as the chip.  Probably chicken or pork would be best with this.

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