May 15, 2012
Individual Seven Layer Dip
We've gotten into a really great habit of having a group of friends over every few weeks to hang out, barbecue, talk, let the kids play, and of course, eat lots of food. Everyone is really great about bringing something to share and we always have plenty to go around.
I didn't want to get into a rut of always making the same thing, so as I was thinking about what to make for the most recent get together, I remembered that I'd pinned these individual seven layer dips! Who doesn't love something individual?!
While these do require several steps, they are worth the little bit of effort that they take. You can either make everything from scratch or buy pretty much everything pre-made. I made my own guacamole, used homemade taco seasoning, and mixed store bought refried beans with a can of pinto beans. I did, however, buy pico de gallo, even though it's so easy to make. I also mixed sour cream with Greek yogurt for that layer. It's up to you and will also depend on how much time you have available to prep everything.
Once you have everything ready to go, they do come together pretty quickly. I think they benefit from a little time in the fridge, so if you can swing it, let them sit and meld their flavors before serving.
Individual Seven Layer Dip
makes about ~16 servings
*Note: All measurements are approximate. Depending on whether you want thicker or thinner layers, you will need more or less.
1 (16 oz.) can refried beans
1 (15 oz.) can pinto beans, drained and rinsed
1 tbsp. homemade taco seasoning
2-3 cups guacamole, homemade or store-bought
1 cup sour cream
½ cup Greek yogurt
2 cups chunky salsa or pico de gallo, well drained
1 cup shredded cheddar cheese
1 cup shredded pepper jack cheese
4 Roma tomatoes, seeded and diced
3 green onions, thinly sliced
½ sliced black olives
9 ounce plastic tumblers
1. In a small bowl mix taco seasoning with refried beans and pinto beans. Use a potato masher to mash the whole pinto beans into the refried beans until they are mostly smooth. 2. Combine the sour cream with the Greek yogurt. Drain pico de gallo so that it is not too wet. Combine cheddar and pepper jack cheese.
3. In each plastic cup, layer about 2 tablespoons of the beans, followed by 2 tablespoons of sour cream, 2 tablespoons of guacamole, 2 tablespoons of salsa or pico de gallo, and 2 tablespoons of cheese. At this point, if you are not serving right away, refrigerate until ready to top with tomatoes/olives/green onions.
Layer 1: beans and taco seasoning
Layer 2: sour cream
Layer 3: guacamole
Layer 4: salsa or pico de gallo
Layer 5: cheese
Layer 6: tomatoes
Layer 7: green onions and olives
4. Just before serving, top each cup of dip with about 1-2 teaspoons of tomatoes, olives, and green onion. Garnish with one tortilla chip.
barely adapted from The Girl Who Ate Everything