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?
- 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
- 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.
- 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.