Festive Mexican 7 Layer Dip Recipe

Festive Mexican 7 Layer Dip Recipe: Hi I’m Betty, welcome to Betty’s Kitchen. Moist of you are familiar with the seven layer Mexican dip, I’m going to show you my version today. Let’s start with refried beans, this is a 16 ounce can and I’ve chosen the fat free already. It doesn’t matter if you like just regular refried beans that’s fine or you can maybe get bean dip. But you’re going to spread that on the bottom of a clear dish and I’m using is an oblong eight by 11, eight by twelve,—it doesn’t really matter just somewhere in that vicinity. But you’re going to make layers, now I’ll tell you about the layers would be, after the refried beans, we’re going to be putting some avocado and then chopped tomatoes, chopped ripped olives and mixture of sour cream, mayonnaise and taco seasoning and them some shredded Mexican cheese and the final topping is a tops of green peppers that have been snipped. So let’s get busy and do that. I have prepared my avocado so there are two of them here mashed upped and I have added two teaspoons of lime juice. If you prefer, you can use lemon juice, it doesn’t matter, you need some thing tart and tangy, less acidic to keep them from going brown. And I’ll just spread this on here. You probably want to disperse it in a way that you can spread all the way from end to end. So just work on that and get it of the sides if you can, it’s a very thin layer. If you like more avocado, you can put in three avocados but I think for all of the other parts of the recipe it’s nice to just use two avocado’s, it gives it plenty of zest and zing. It’s nice to go all the way over to the edge because when you finish, you can actually look at the sides and see all of those layers. It’s not crucial; it doesn’t make any difference in the taste obviously. When I’m finished with that, get rid of these and move them align, I have my chopped tomatoes, you can chopped these finely or coarsely, you’ll notice that what I have are coarsely chopped tomatoes. There are two of them, they’re medium sized. You can use Roma tomatoes, you can’t use a fine rotten tomato which is what these are, any type of tomato and chopped it in any way that you like and I will say that I did chop these and out them in a colander to let the juice drain off of them. I’m going to see how much is this, before I get committed to two of those because I have more layers to go. I think we can use all of that and just spread that out. As you can see these pieces are very large but you can be dipping with the tortilla chip and you’ll want to get a healthy bite and this will work out pretty well. So that’s fairly evenly spread. Next we have our chopped black olives or ripped olives and these are 4.25-ounce cans, there are two of them. I’m going to try one and see what that looks like, I think probably we’re going to need both of them, I usually use sliced ripped olives and I think probably that turns out better, this is a little harder to get it evenly spread, you can even use whole olives, just make sure they are pitted. You do not want to have an olive pit somewhere in there for a hungry guest could bite it down on that possibly damage a tooth. You can see that didn’t really quite do it did it? So let’s go ahead and take the other can so we’re using two 4.25-ounce cans of chopped white olives and just kind of dump them in there and worry about spreading them out afterward. So let’s spread, scatter from the center outward and try to reach the edge if you can just so that you can show that there is a contrast in colors and layers as you look from the side. Looks alright, so moving along, I have already mixed together the next layer but it consist of, just one cup of sour cream, I’ve used non fat or fat free and one half cup of mayonnaise, I’m using Mayo free, and then one package of taco seasoning, I’ve chosen, mild, you can use the medium or hot of you like, just blend that all together and you’ll get a mixture that looks like this, dump that on the top, you don’t have to be too careful as you do the dumping but we’ll want to spread that nicely to the edges, we will remove that. You really want to put the majority toward the center and then you can go outward the edges with the rest of it and if it’s possible try to get all the way to the edge throughout so that you have a complete coverage and anybody that dips into this will get some of each layer with one dip, So that will about to do that. And the next layer to come is going to be very simple because we’re going to put some grated cheese, I’m referring to it as Mexican cheese, It’s called nacho and taco cheese so that means that it’s a mixture of cheddar and Monterey Jack cheese and I’m not going to measure this, I’m just going to sprinkle it along here until it looks good, so you just want to get coverage and you won’t spread this out afterwards because you would ruin what you’ve done underneath, just kind of sprinkle it in a position you want and you’ll have it. So there you go with that one and the last topping we have snipped green onion tops and that just makes it look really pretty and add s a lot of flavor right there at the end. So I have used one bunch of green onions and I just taken the tops. Now you do want to sprinkle this as well, don’t dump it and try to spread it because you’ll mess up what is beneath it. and mine is a perfectly even, you can take more time that I am here but that should finish this, what we’re going to do is provide for a dipping. I have a perfect tray here that I’m going to use, let me remove this and I’m going to pour the dipping tortillas in there and what I have chosen are Tostitos, and I’ve chosen crispy ranch, so I just dump those in our side dish, as many as you like and then you are ready to dip. Then have a guest come along and dipped down at the bottom, get as much as you like or so, when you get that bring it up and take a bite. Delicious! I think you’ll like it.