7 layer dip Archives

Watching football this weekend? Attending a family friendly New Year’s Eve party? Me too. There is no better tailgate snack food for football watching and potlucks than a Mexican 7-layer dip. I will be bringing this crowd favorite to a friend’s house tonight, and I made individual sizes, so we can keep eating more dip during football games tomorrow. Normally, I like to use a layer of diced tomatoes instead of salsa. I forgot the tomatoes at the grocery store, so I went with the salsa layer, which is a totally acceptable substitute. You can see my original recipe with the diced tomatoes HERE. I know many people have a version of this recipe, but I think the Fritos Original Bean Dip and the taco seasoning mixed in with the sour cream makes this variation a little special. Happy New Year!

Ingredients

2 (9-oz) cans Fritos Original Bean Dip
1 container guacamole (about 10 oz.)
~2 cups salsa
1 pkg mild taco seasoning
~12 oz. sour cream
2 c. Mexican cheese blend, grated
3 green onions, chopped
scoop Frito’s or tortilla chips

Directions

Scoop the 2 cans of bean dip into a 9 x 13 casserole dish and spread evenly across the bottom with a spatula.
Dollop the guacamole on top of the bean dip and gently spread out using the spatula. Try not to disturb the bean dip layer. It’s kind of like frosting a cake.

Dollop the salsa on top of the guacamole layer and spread gently.

In a small bowl (or the sour cream container), mix the taco seasoning with the sour cream. Combine well. It will be a light orange color. Spread the sour cream mixture over the guac and salsa. Gently spread with the spatula trying not to disrupt the layer beneath.

Sprinkle the grated cheese on top.
Sprinkle the green onions over the cheese.
Serve with Frito scoops or tortilla chips.
Can be made ahead. Cover and refrigerate until ready to serve.

Notes

Make individual layered dips in ramekins or the clear 9-oz. plastic cups.

As you may remember, I do not care about watching football, but I do care about having tasty football snacks. Today I made the classic Mexican 7-Layer Bean Dip. There are many varieties, but they generally start with a bean dip base followed by taco topping layers. I use Fritos Original Bean Dip as my base, which I think adds a little something something. I also use freshly chopped tomatoes rather than salsa, so it is a little less soupy than some I have tasted.

I have never had problems locating cans of Fritos Original Bean Dip until today’s grocery trip. To my horror, I found out that my local Publix no longer carries the bean dip because not enough people were buying it. So, I tried a few other stores and finally found two cans at the gas station convenience store. I think that probably sums up the nutritional value of this party dip, but honestly, who can refuse the stuff?

Ingredients

2 (9-oz) cans Fritos Original Bean Dip
1 container guacamole (about 10 oz.)
2 ripe tomatoes, seeded and diced
1 pkg mild taco seasoning
~12 oz. sour cream
2 c. Mexican cheese blend, grated
3 green onions, chopped

Directions

Scoop the 2 cans of bean dip into a 9 x 13 casserole dish and spread evenly across the bottom with a spatula.

Dollop the guacamole on top of the bean dip and gently spread out using the spatula. Try not to disturb the bean dip layer. It’s kind of like frosting a cake.

Sprinkle the chopped tomatoes on the guacamole.

In a small bowl, mix the taco seasoning with the sour cream. Combine well. It will be a light orange color. Spread the sour cream mixture over the guac and chopped tomatoes. Gently spread with the spatula trying not to disrupt the layer beneath.