7 Layer Dip

 

7-Layer Dip

Paving the road for Super Bowl Sunday can be a messy undertaking. Feelings get hurt, dips are left out in the cold, and only one can come out victorious. In my quest for perfect Super Bowl dip we have been trying some new recipes. Although originally from Washington, I am currently rooting against the Seahawks simply for my deeply rooted distaste for anything Mr. Pete Carroll touches and rooting for Atlanta, which is proving to pay off at this moment in time. But, currently living in Denver I do have to say I am a little saddened by the lack of follow through Payton Manning displayed this weekend. Despite my mixed bag of wins and losses this weekend, I definitely hit it big with this 7-layer dip and because of the freezing temperatures I did make this hot, but if your living on the other side the hemisphere, it is just as good cold. 

7-Layer Dip 

1 16 oz. can of refried beans

1 package of taco seasoning

¾ cup sour cream

1 cup jack cheese

___________________1 can of olives

Guacamole (2 avocados; 1/4 cup chopped cilantro; ½ of a lime squeezed; pinch of salt)     

Pico de Gallo  

Contents above the line are the layers you bake. Contents below the line are put on after the baking has completed.

Mix the refried beans and package of taco seasoning together in a bowl. Place in a glass or ceramic dish that is about 8 inches in diameter (I used a round dish).

Spread an even layer of sour cream, cheese and olives in that order. If keeping cold continue with remaining ingredients. If making warm bake at 350 for 25 minutes.

Mix avocado, cilantro, lime, and salt together in a separate bowl. Once combined, spread in a thin layer.

Finally add the Pico de Gallo to the top.

Serve with chips, fritos, or crackers.

Enjoy

e&e