SEVEN-LAYER DIP IS A CUSTOMIZABLE CLASSIC
Laid-back dish lets you add, remove or change ingredients as you see fit
Whether it's a gathering to watch sports, a birthday celebration or just a casual hang with friends, seven-layer dip is sure to please.
It reportedly first appeared in print as Tex-Mex Dip in Family Circle magazine in 1981, although the dish was around before then. That recipe featured bean dip topped with avocados mashed with lemon juice, a sour cream-mayonnaise-taco seasoning mixture, chopped onions, tomatoes, olives and shredded cheese.
At some point the name was changed to reference the number of layers, but the dish is more or less the same today. The list of components is all you really need to make this recipe, but here are a few tips and ideas for how to maximize enjoyment and make it your own, layer by layer.
Beans are the base of this recipe and should be present in a greater quantity than any other component — which is why some people simply refer to seven-layer dip as “bean dip.” Refried pinto beans are the current standard. You can make it from scratch or scoop it out of a can, or you can play around with other types of beans. If using canned beans, the flavour can vary among brands, so give them a taste to make sure they're seasoned to your liking. You can warm the beans, but I don't think it's necessary.
For the avocado layer, replace the lemons with limes and you've got a simple guacamole. You could add diced jalapeño if you want some spice, or cilantro or red onion for more flavour. (You can even just buy a tub of guacamole at the grocery store.) Make sure this layer is completely covered so it doesn't oxidize and turn brown.
I omitted the mayonnaise in this recipe to get the full tang of the sour cream, although I'm sure combining the two has its merits. Others recommend mixing softened cream cheese with sour cream for richness and body, but I wanted to limit the number of ingredients. To flavour this layer, I opted for chili powder, because I don't often have taco seasoning in my pantry.
Diced tomatoes would be great when in season, but salsa is delicious year-round and adds more flavour. Use whatever kind you like best, but I suggest something on the thicker side so it doesn't water down the dip. You can strain the salsa if texture is a major concern.
A sharp cheddar is typical for the cheese layer, but pepperjack would be great for more spice, and I imagine a layer of queso dip would be absolutely divine.
I swapped chopped white onions for sliced scallions for a less harsh allium flavour, but you could use pickled red onions instead to add acidity.
Lastly, the sliced black olives stand out against this Tex-Mex backdrop, and the brininess they bring makes them a must in any layer dip I make.
These seven components are the standard formula, but you can add or remove layers as you see fit. Optional layers to consider are shredded iceberg lettuce, pickled jalapeños, corn kernels, cooked ground meat or chili. Swerve in a shallow casserole dish for easy scooping, and you'll want thick, sturdy tortilla chips that can stand up to the heft of this dip.