New Way with an Old Dip

I love dip. If it was healthy I would eat a variety of dips every day for my meal. But alas, it isn’t to be so.

It’s Mother’s Day so I did not cook, but I had the luxury of time and wanted to post a new presentation for an old dip.

One of my and my girls' favorite dips  is what we call 7 layer dip. This dip has many names and many compositions on the internet. It’s often called Mexican dip.

The way I make it isn’t special or that different, but I had a brainstorm on Cinco de Mayo. I was trying not to cook too much, which is a problem I probably need to attend a twelve-step meeting for, when I thought of this. For parties or get-togethers, I normally make this dip in a 9-inch glass pie dish. What I did this time, and here is the genius, I made individual servings of this dip. It keeps the serving size manageable plus you can customize the serving to the individual. You can applaud now.

I start with Frito-Lay canned bean dip.

 I have tried using home-made refried beans and it just doesn’t turn out as creamy as the can stuff. Strange but true.

I put a layer of bean dip at the bottom of ramkins. If you’re using the 9-inch pie pan you can follow the same directions for the individual serving size.

In a small bow mix together 3/4 cup of sour cream and 1/4 cup of mayo. You can add both the sour cream and mayo to a 1 cup  measure instead of using a 3/4 cup plus a 1/4 cup. I did this the other day for another recipe and my husband thought I was brilliant. What he doesn’t know is I’ve spent my life doing dishes and this is my own personal preservation from dried-out hands. 

 Mix in about half of a taco seasoning package. 

Stir until it’s all mixed together. Add this mixture on top of the layer of bean dip.

Make some guacamole (see my Holy Guacamole post). Put a layer of this on top of the seasoned mix.

Next open a can of chopped olives. Sprinkle these black pieces of joy on top of the guaca-mow-lay. 

If you’re like me and prefer an extra little kick of spice, try the Early California Infusions Jalapeno. It only comes sliced in a can but it’s no hard work to chop for a minute or two. 

I’m still going to write that company a letter and tell them thank you for making my wildest dreams come true!

Next add chopped Roma tomatoes on top of the chopped olives.

Top with shredded cheese.

If you’re counting on your fingers I know this doesn’t add up to 7 layers. I don’t name ‘em I just make ‘em.

You could make this healthier by using yogurt instead of sour cream and mayo. You could add chopped jalapenos, cilantro, whatever your little tongue desires. Add or remove any ingredient and individualize the dish for your family or guests. This dip is easy because you can make it a day in advance and not be rushed when it’s time to eat.

Let me know if you make it and how it turns out. 

Happy Cooking!