Seven Layer Dip – Dip de Siete Capas
My mom worked as a teacher’s aide at our local school and every Holiday season all the teachers, aides and staff would host what they called a “pig out.” Everyone was asked to bring one of their favorite pot luck dish. They would all gather in the teacher’s lounge for lunch where they would chat, laugh, and nibble through every dish. My mom was always asked to bring her famous charro beans or Mexican rice. Every year she would come home with a new recipe she had tried at the potluck jalapeno pepper jelly, pimento cheese, bacon wrapped jalapenos and seven layer dip.
She would scribble down the recipe, place it on the fridge and re-create it over the weekend.
Of course we kids love this idea something new, something different, something Texan.
Her years spent working as an aide is when Texan recipes slowly began making their way into our household. And this is when we were introduced to seven layer dip. Seven layers of goodness that we have enjoyed for years now. Some years we jazz it up with fresh refried beans, homemade salsa and chunky guacamole or some years we baked it until bubbly then add the layer of sour cream or guacamole. Or some years we leave it as it, as it was written, with canned bean dip and all.
Seven layers of goodness.
- 2 ½ cups bean dip
- 2 cups guacamole
- 1 cup chopped green onions
- 1 cup sour cream
- 1 tablespoon chili powder or ancho chili powder
- 2 cup diced tomato
- 1 cup sliced black olives
- 2 cups grated or shredded Cheddar cheese
- Tortilla Chips
- In a casserole dish (9x13) layer the bean dip, then guacamole, chopped green onions, sour cream, chili powder, tomato, black olives and cheese.
- Refrigerate until ready to serve. Serve with tortillas chips.
- 2 ½ tazas de salsa de frijoles
- 2 tazas de guacamole
- 1 taza de cebolla verde picada
- 1 taza de crema agria
- 1 cucharada de chile en polvo o polvo de chile ancho
- 2 tazas de tomate cortado en cubitos
- 1 taza de aceitunas negras en rodajas
- 2 tazas rallado o queso rallado cheddar
- Tortilla Chips
- En una cazuela (9x13) capa la salsa de frijoles, entonces guacamole, cebolla verde picada, crema agria, el chile en polvo, tomate, aceitunas negras y queso.
- Refrigere hasta que esté listo para servir. Sirva con tortilla chips.
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This is a sponsored conversation written by me on behalf of Kraft. The opinions and text are all mine.