Aunties come bearing their special versions at tailgating tables, graduation parties and most surprising, funerals*. It’s always the first thing smeared and empty on the potluck table, an aesthetic victim of its tastiness.
I’ve been making this 7 Layer Dip since high school. It doesn’t need improving. It’s quite perfect the way it is.
I love to serve this in individual portions — if you have a secret stash of the short Mason jars, you’ve got yourself a charming serving container.
Layer each jar individually, and then guests don’t have to secretly wonder about finger germs. Because there’s no way around it, this 7 Layer Dip is a messy dip.
If you don’t have all those wee jars, a straight sided baking dish will work just fine. Pyrex or glass is great because guests can see through to the beautiful layers.
Now let’s make Helen Jane’s 7 Layer Taco Dip!
Ingredients for the Bean Layer
1 16 ounce can pinto beans, drained and rinsed
1 finely chopped jalapeno peppers (leave seeds and membrane in if you like it super hot)
2 tablespoons cider vinegar
1 teaspoon ground cumin
1 tablespoon minced fresh cilantro
salt to taste
Ingredients for the Avocado Layer
3 ripe avocados, halved, peeled and pitted
1 roma tomato, deseeded, deglopped and chopped small
1 small red onion, minced
1 large garlic clove, minced
2 tablespoons fresh cilantro, chopped fine
1/2 lime’s worth of fresh lime juice, or to taste
2 teaspoons ground cumin
10 shakes hot sauce like Tapatio
3 large tomatoes, deglopped and chopped fine
1 cup prepared salsa, drained
1 pint sour cream
2 cups (or more!) grated sharp Cheddar cheese
2 bags of tortilla chips.
Bean layer: In a medium bowl, mash everything together until relatively smooth. I use a potato masher.
Guacamole layer: In a medium bowl, mash everything together until relatively smooth.
Now let’s sprinkle and spread.
In a large, straight-sided baking dish spread the bean dip across the bottom.
Sprinkle half of the chopped tomatoes over the bean dip.
Spread the guacamole over the chopped tomatoes.
Spread the drained salsa over the guacamole.
Spread the sour cream over the guacamole.
Sprinkle the other half of the tomatoes over the sour cream.
Sprinkle the grated Cheddar over the tomoatoes.
In true home-style fashion, you could sprinkle some chopped black olives over the cheese (making it EIGHT WHOLE LAYERS), but I don’t much like black olives.
Serve with lots of tortilla chips.
I mean lots of tortilla chips.
This makes a lot of dip.
*What? You’ve never tried the Wisconsin Funereal Taco Dip? I’ll have to remedy that in a future post.