Ingredients with Measurements:
- 1 can (16 oz) refried beans
- 1 packet (1 oz) taco seasoning mix
- 1 cup sour cream
- 1 cup guacamole
- 1 cup salsa
- 1 cup shredded cheddar cheese
- 1 can (2.25 oz) sliced black olives, drained
- 1/4 cup chopped fresh cilantro
- Tortilla chips for serving
Special equipment needed:
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a small bowl, mix the refried beans and taco seasoning until well combined.
3. Spread the bean mixture evenly in the bottom of the baking dish.
4. Spread the sour cream over the bean mixture.
5. Spread the guacamole over the sour cream.
6. Spread the salsa over the guacamole.
7. Sprinkle the shredded cheddar cheese over the salsa.
8. Sprinkle the sliced black olives over the cheese.
9. Bake for 15-20 minutes, or until the cheese is melted and bubbly.
10. Remove from the oven and sprinkle with chopped cilantro.
11. Serve with tortilla chips.
Time:
Preparation time: 15 minutes
Cooking time: 15-20 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 250
Fat: 16g
Saturated Fat: 7g
Cholesterol: 35mg
Sodium: 770mg
Carbohydrates: 18g
Fiber: 5g
Sugar: 3g
Protein: 8g
Substitutions for ingredients:
- Instead of refried beans, you can use black beans or pinto beans.
- Instead of taco seasoning mix, you can use chili powder and cumin.
- Instead of sour cream, you can use Greek yogurt.
- Instead of guacamole, you can use mashed avocado with lime juice and salt.
- Instead of salsa, you can use diced tomatoes with green chilies.
- Instead of cheddar cheese, you can use Monterey Jack cheese or a Mexican blend cheese.
- Instead of black olives, you can use sliced jalapenos or diced red onions.
Variations:
- Add a layer of cooked and seasoned ground beef or shredded chicken.
- Use a different type of cheese, such as pepper jack or queso fresco.
- Add a layer of corn or diced bell peppers.
- Use a different type of bean, such as kidney beans or navy beans.
- Top with sliced green onions or diced tomatoes.
Tips and tricks:
- Make sure to drain any excess liquid from the salsa and guacamole before spreading them on top of the sour cream.
- You can make this dip ahead of time and refrigerate it until ready to bake.
- If you want a spicier dip, add more taco seasoning or diced jalapenos.
- Serve the dip in individual cups or bowls for easy portion control.
Storage instructions:
Store any leftover dip in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the dip, place it in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the dip in a colorful baking dish or on a platter with tortilla chips arranged around it.
Garnishes:
Sprinkle chopped cilantro or sliced green onions on top of the dip before serving.
Pairings:
Serve the dip with tortilla chips, sliced vegetables, or pita chips.
Suggested side dishes:
This dip is a great appetizer or snack on its own, but you can also serve it with a side of Mexican rice or a salad.
Troubleshooting advice:
- If the dip is too thick, you can thin it out with a little bit of milk or water.
- If the cheese is not melting, you can broil the dip for a few minutes until the cheese is bubbly and golden brown.
Food safety advice:
Make sure to refrigerate any leftover dip promptly and discard any dip that has been left out at room temperature for more than 2 hours.
Food history:
The origins of 7-layer bean dip are unclear, but it is a popular appetizer in Mexican and Tex-Mex cuisine.
Flavor profiles:
This dip is savory, creamy, and slightly spicy, with layers of beans, sour cream, guacamole, salsa, cheese, and olives.
Serving suggestions:
Serve this dip at your next party or gathering as a crowd-pleasing appetizer or snack.
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Taste: Savory, Tangy, Creamy, Cheesy, Spicy, Hearty, Flavorful