I don’t know about you, but I grew up loving seven-layer dip! It was the best day ever when my mom would put it together and throw it in the oven to warm. Usually it was for a party or potluck we were attending, but sometimes she made it just for us, for lunch!
One day recently I was missing it, then realized how easy it would be to make it the real-food way! It’s an amazing mix of fats and fresh vegetables, with some beans to make it even more sustaining! If you make a large batch of sprouted refried beans and freeze them, the first layer of this recipe is as simple as pulling those beans to defrost. Then the rest of the layers just flow!
If you can’t eat chips right now, don’t worry! You can use sliced vegetables like peppers, cucumbers or zucchini as your “chip.” Mmm… delicious!
Enjoy!
Ingredients for Seven Layer Dip
Sour Cream
4 oz. White Cheddar, Pepperjack or Havarti Cheese
12 Black Olives
Directions:
Preheat oven to 350.
In a large serving dish, add a layer of refried beans. If you make them specifically for this recipe, allow them to cool before you add the additional layers.
Add a layer of guacamole, then a layer of sour cream. Spread each layer evenly without pressing too hard or you’ll squish it into the layer below.
Spoon your pico de gallo over the top. Try to avoid getting too much of the water onto the dip.
Top with grated cheese. You want a white cheese; most yellow cheeses contain artificial coloring. Grate it yourself to avoid preservatives.
Slice olives and tomatoes and sprinkle over the top.
Pop the dip into the oven for 10-15 minutes just to heat it. You can serve this cold, but warmed is just so much better!
Seven Layer Dip
Ingredients:
- Sour Cream
- Refried Beans
- Guacamole
- Pico de Gallo
- 4 oz. White Cheddar, Pepperjack or Havarti Cheese
- 12 Black Olives
Instructions:
- Preheat oven to 350.
- In a large serving dish, add a layer of refried beans. If you make them specifically for this recipe, allow them to cool before you add the additional layers.
- Add a layer of guacamole, then a layer of sour cream. Spread each layer evenly without pressing too hard or you’ll squish it into the layer below.
- Spoon your pico de gallo over the top. Try to avoid getting too much of the water onto the dip.
- Top with grated cheese. You want a white cheese; most yellow cheeses contain artificial coloring.
- Slice olives and tomatoes and sprinkle over the top.
- Pop the dip into the oven for 10-15 minutes just to heat it. You can serve this cold, but warmed is just so much better!