Cook’s Notes: Seven-layered dip is a classic party dish. Stu in Minneapolis sent the recipe to me, and I made modifications. He says, “Just the appearance will result in compliments, even before they taste it.” Stu spreads all the layers on a 5 to 16-inch diameter plastic platter, but a pizza pan would work, too. Try sprinkling the olives on top of the guacamole layer, under the cheese.
- Sour cream layer: Simply Organic Southwest Taco Seasoning includes red chili, paprika, sea salt, garlic, onion, coriander, cumin, and cayenne. It has a delicious flavor and wasn’t too hot.
- Guacamole layer: You could substitute 16 oz prepared guacamole. You could also reduce the lime juice to 1/4 c (2 oz). The guacamole recipe I was using said 1 lime is 1/4 c (2 oz) juice, while the bottle of lime juice said 1 lime is 1/8 c (1 oz or 2 T) lime juice. I went with the larger amount of lime juice to make the guacamole layer easy to spread. I processed the guacamole in 4 batches with a mini food processor: 1 avocado, 1/2 tsp minced garlic, and 1/8 c lime juice
15 oz can vegetarian refried black beans, lime flavor
1/4 tsp garlic powder (Garlic Garni)
16 oz sour cream (not light)
1.13 oz (32 g) taco seasoning mix (Simply Organic Southwest Taco Seasoning)
2 tsp minced garlic
1/2 c lime juice
8 oz (2 c) shredded sharp cheddar cheese
4 large hot-house tomatoes (on the vine), seeded and chopped
1 large can pitted black olives (5.75 oz drained weight), drained
4 scallions (green onion), diced into tiny, thin rings
13 x 9 x 2-inch pan with a lid
Assembly Note: Spread the dip layers thinly on top of each other, not blending them.
Layer 1: Mix the refried black beans with the garlic powder together in a bowl. Spread the bean mix to the edges of the pan in a thin layer.
Layer 2: Mix the sour cream and taco seasoning together in a bowl. Spread the sour cream mix on top of the bean mix to the edges of the pan in a thin layer.
Layer 3: Guacamole. Peel and mash avocados in a medium-sized serving bowl. Stir in minced garlic and lime juice. Season to taste with salt and pepper to taste.
Layer 4: Sprinkle the shredded cheese evenly over the guacamole.
Layer 5: Sprinkle the diced tomatoes evenly over the cheese.
Layer 6: Roughly chop half of the canned olives. Sprinkle the olive pieces evenly over the tomatoes. Reserve the remaining olives for another use.
Layer 7: Scatter the chopped scallions evenly on top.
Place the lid on the pan and chill for a few hours or overnight to allow the flavors to blend. Serve with taco chips to scoop up the dip.