Recipe Renegade: Seven Layer Bean Dip

July 23, 2008 at 9:00 am 5 comments

First, a disclaimer. I haven’t actually counted the layers. I just remember that’s what it was called on the recipe card at my parents’, and so that is what I’m calling it.

This is a great summertime meal, because it doesn’t require any actual cooking, and it is served chilled, so it’s nice on a hot day. It’s Tex-Mex at it’s most delicious.

(In a perfect world, it would look something like this. Mine turned out significantly messier.)

INGREDIENTS:

1 can refried beans

1 tub sour cream

2 avocados

1 jar salsa- as spicy as you like

1 small can sliced black olives

1 small can green chilies

1 block of cheese- I like mild cheese for this, like monterey jack or colby jack

1 tomato

On a regular sized (about 9″) pie plate, spread the refried beans. Sometimes they’re dry coming out of a can, so you can add a teaspoon of water and heat them up in a saucepan, if you want. In a separate bowl, mash up the two avocados for guacamole. The absolute easiest way to make guac is just to add a couple tablespoons of salsa to the avocados, and mash it all up together. If you like it to be really creamy, use a food processor or potato masher or something. Personally, I like chunks of avocado in my guacamole, so I just mash it with a fork. Spread this on top of the beans. Sprinkle some more salsa on top of the guacamole, followed by the green chilies (drain the can over the sink first, otherwise it’ll get all slimy and horrible). Add a generous layer of sour cream, because sour cream is damned delicious. Sprinkle the olives and chopped tomato on top, and cover with shredded cheese.

After years of eating this with my family, I learned it always tastes better as leftovers, because the flavors have more time to blend. If you have the time, I recommend making it the night before you plan to serve it. Just cover it in foil and stick it in the fridge overnight. It’ll be perfect the next day.

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Entry filed under: Betty, The Eat Sheet. Tags: , , .

Bereal. Tattoo For A Reason

5 Comments Add your own

  • 1. Sarah  |  July 23, 2008 at 1:15 pm

    yummmmm
    you just gave me such a craving for this now.
    you have no idea

    Reply
  • 2. ngfhhg  |  July 23, 2008 at 1:46 pm

    gals, you have to put the author’s name somewhere near/on/above/below the post. it’s hard to see who did what

    Reply
  • 3. alisaurus  |  July 23, 2008 at 2:16 pm

    the author is listed below the post, next to “filed under”. and betty, “1 tub” is not an official measurement haha.

    Reply
  • 4. Tim Cameron  |  July 24, 2008 at 2:25 am

    This sounds so amazing. I will be making your recipe at the first opportunity, good lady!

    Reply
  • 5. Betty  |  July 24, 2008 at 11:13 am

    If you want to be specific about the sour cream, I’d say 12 oz probably. It all depends on how much you like sour cream, though!

    Reply

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