COLUMN: A dip after the fact, but still just as good

Eat That

    I know I’m just a little bit late to be telling you that I have a delicious, easy recipe that would be perfect for a Super Bowl Party snack. It’s easy to make, easy to share, colorful, flavorful, fun and definitely impressive.

    Okay, I’ll stop talking about how great the recipe that you didn’t get to make for the Super Bowl was. Because it really doesn’t have anything to do with the Super Bowl. In fact, my friend had an entire party dedicated to this delicious food itself, with no football (or anything else for that matter) involved. It was a Seven Layer Bean Dip on the Table Party.

    I love any kind of food-themed party, but this one was especially exciting because all you had to do was bring one ingredient (ie a can of beans or a bag of chips) and show up. Then when you got to the party they were making the dip fresh, and right on the table. Really. They just covered it with plastic wrap first. They charge big bucks at restaurants for guacamole made fresh at your table, and this dip blows that out of the water anyway.

    Whether you’re making it large scale, dedicating a party to it or just making enough for two, I promise this dip will not disappoint.

Seven Layer Bean Dip

1 (16 oz.) can refried beans

1 large or 2 medium sized ripe avocados

1 (4 oz.) can green chiles, undrained

1 tablespoon mayonnaise

1 teaspoon lemon or lime juice

1 cup sour cream

1 tablespoon taco seasoning

3 medium green onions, sliced thin

1 cup shredded Colby jack, cheddar or Monterey jack cheese, finely shredded (or any combination of the three)

1 (4 oz.) can sliced olives

Fresh salsa or pico de gallo (optional)

    This recipe is easily doubled or tripled if you want to make lots. This version makes enough to cover about a 14-inch round plate or platter.

    For the first layer, use a rubber spatula to spread the refried beans into an even layer (about 1/2-3/4 inch thick) onto the bottom of the plate or platter you are using.

    For the second layer, scoop the avocado into a small bowl and use a fork to mash it until it becomes smooth. Stir in the green chiles, mayonnaise and lemon or lime juice. I like to add mayonnaise to thicken it up and make it more like guacamole, but it is optional. Don’t skip the lemon/lime juice though, because besides adding a little zip of flavor, it keeps the avocado from browning as quickly, which is important if you’re making this ahead of time or if it will be sitting out at a party. Spread this mixture over the refried beans.

    For the third layer, combine the sour cream and taco seasoning in a small bowl and stir until well mixed. If you want your dip to have a little kick, go with a spicy taco seasoning or add a dash or two of cayenne pepper to the mixture. Also, if you are trying to be healthy you can use a light sour cream and I doubt you’ll even notice. Spread this over the guacamole layer.

    For the fourth layer, all you have to do is sprinkle the green onions over the sour cream mixture. You can also use regular yellow or white onions (and many recipes do), but I like green onions because they are a little less potent than raw yellow onions and they stand out better against the sour cream (if you care about being able to see all seven layers).

    For the fifth layer, sprinkle the cheese over the onions. For simplicity’s sake I like to buy the pre-shredded Mexican cheese mixtures they have at the store, but you can easily shred and mix your own using any combination.

    For the sixth layer, distribute the sliced olives over the top.

    The seventh layer is optional, but without it I guess you would be left with six layer bean dip. You can top it all off with fresh salsa, pico de gallo or just diced roma tomatoes. Serve with tortilla chips.

– jenn.wilson@aggiemail.usu.edu