7 Layer Mexican Dip

Though called a dip, a 7 layer Mexican dip is almost an entire meal. There are many versions and variations of this Mexican food, including a 5 layered and 6 layered dips! In fact, you can go higher, with an 8 or 9 layer dip. They may be hard to find, but believe me, they're out there. Each version has a different flavor and you can make adjustments to suit your taste buds. Add in green chilies and jalapeno peppers to go hot, or replace them with olives for a mild but distinct flavor. You can take out the ingredients tat you don't like and substitute then with those you do, for there really is no hard and fast rule. I like to add some diced sausages into my version. The great thing about this baked dip is that it is really healthy and filling. The beans and cheese are good sources of protein, olives with antioxidants and the salsa is plenty of lycopene.

The Mexican Delight

Recipe # 1
Ingredients

• 1 (16 oz.) can fat-free re-fried beans
• ¼ cup sliced green onions
• 1 (4 oz.) can diced green chilies
• ½ cup sliced black olives
• 1 cup non-fat sour cream
• 1 cup shredded low-fat Monterey Jack cheese
• 1 tbsp taco seasoning mix
• 1 cup diced tomatoes
• 1 cup homemade guacamole or store-bought

Directions

Combine the beans and chilies in a food processor, and pulse for a short while. Alternately, you could use some homemade black bean dip, which works really well too. Spread out this mixture/dip in a 10'' pie plate. Combine the sour cream and taco seasoning mix, and stir until well blended, in a small bowl. Taste and check if you want a stronger flavor. This becomes the second layer, and goes over the bean mixture. Next goes on a layer of guacamole, followed by a layer of the diced tomatoes, cheese, black olives and green onions each. Your tantalizing hot seven layer dip is ready to be feasted on, along with baked tortilla chips. This recipe serves 20.

Recipe # 2
Ingredients

• 1 (15 ounce) can black beans, drained well
• ¼ cup finely chopped cilantro
• ½ cup salsa, your choice
• 1 jalapeno or red chili pepper, seeded and finely chopped
• 2 tbsp finely chopped fresh cilantro
• ¼ cup red onion, finely chopped
• 1 cup (8 ounces) sour cream
• 1 (15 ounce) can pitted black olives, drained and halved
• 2 ripe avocados, peeled, pitted and chopped
• 2 Roma tomatoes, chopped
• 1 cup cheddar and/or mozzarella cheese

Directions

In this method, you start by combining the black beans, salsa and 2 tablespoons of cilantro together in a small bowl. Next empty this mixture into a rimmed platter and even it out into a single layer. Over it, spread out a layer of sour cream, but do so carefully using a rubber spatula so that the layers are maintained. Coat the sour cream with a layer of avocados, followed by a layer each of cheese, tomatoes, olives and red onion. If you like, you can top it off with a layer of jalapeno. Over your dip, sprinkle on the remaining cilantro. Serve this luscious dip with tortilla chips, pita wedges or use it as a salad dressing!

Recipe # 3
Ingredients

• 3 cups shredded iceberg lettuce
• 1 to 2 cups shredded cheddar cheese
• 1 (16 oz.) can vegetarian re-fried beans
• 1 tbsp mild chili powder
• 1½ cups prepared salsa
• 8 oz. low-fat cream cheese
• 1 cup prepared guacamole
• sliced black olives for garnish

Directions

To prepare the base of your dip, open out and spread the lettuce leaves in a single layer in a deep pie plate or any other serving bowl. Next, heat the beans on high for 20 seconds in the microwave and spread then in a single layer over the lettuce. Cover the beans with a layer of salsa, and then one of guacamole. In a small bowl, combine the cream cheese and chili powder and spread it in a layer over the guacamole. Drizzle this layer with cheddar cheese, and garnish with sliced black olives. Serve with tortilla chips.

As you've seen, each 7 layer Mexican dip recipe adds a few different ingredients into the mix. So swap some of these ingredients with options of your own, and prepare an all new (and original) 7 layer Mexican dip!