Mexican Layer Dip The Pioneer Woman. It’s the exact same Mexican Layer Dip I grew up eating in the eighties, with the exception of these modifications: 1. I don’t crack open a can of refried beans and plop them, cold, right onto the platter. I don’t use that frozen guacamole stuff that stings the tongue from all the citric acid. Instead of a layer of chopped tomatoes, I use homemade pico de gallo. I make a smaller portion of dip than older recipes called for since it falls apart and becomes ugly really quickly. I’m not really all that concerned with making it structurally beautiful.

The Best 7 Layer Taco Dip Layered Taco Dip Recipes on Yummly 7-layer Taco Dip, Ultimate 7 Layer Dip, Ultimate 7-layer Dip. Find and save ideas about Layered taco dip on Pinterest. See more ideas about Easy taco dip, 7 layer taco dip and Layer dip. How to make an easy homemade 7 Layer Taco Dip. Easy, step by step instructions on how to put together this simple but delicious party dip! It’s the exact same Mexican Layer Dip I grew up eating in the. to me, says “taco seasoning”—it adds that unmistakable Mexican-food flavor to taco meat.

I eat a lot more of it now than I did in the eighties. Other than that, it’s EXACTLY THE SAME!

Don’t you love that? I made Aunt Patty’s Roast Venison with Mushrooms, except I used pearl onions instead of the mushrooms and added in some carrots and celery root.

And I used beef, not venison. And I didn’t roast it; I braised it. And actually, it was chicken.”Sorry. Here’s what you’ll need: 1 can refried beans. You can use regular, vegetarian, or whatever makes your hiney tingle. 3/4 cup grated sharp cheddar. I like grating it myself…but you don’t have to. 3/4 cup grated Monterey Jack cheese. And you can use any combination of cheese you’d like: Pepper Jack, Colby- Jack, Mexican Cotija (yum)…anything will do.

Pico de Gallo—the condiment of the gods. Make your own using my recipe, or just pick up some at a local Mexican restaurant. But just go ahead and make/pick up a slew of it—it’s a Superbowl necessity, and this Layer Dip will need a good cup or so. Guacamole. I like mine chunky and filled with pico de gallo.

Make and share this 7 Layer Taco Dip recipe from Genius Kitchen. This colorful and flavorful 7 layer dip is the perfect complement to tortilla chips. Try this hot dip recipe for the ultimate chip and dip occasions. In large skillet over medium heat, crumble and cook sausage until browned. Stir in beans, chilies and taco seasoning mix. Spread sausage mix into 7" x 11" serving. Serve our Ultimate Seven Layer Dip at any party for a savory sample of flavor. With sour cream, zesty salsa and cheese, our seven layer dip is delicious!

But any guacamole will do (except that citric acidy frozen tongue- stinging stuff). Sour cream. Yum. About a cup or so. You’ll also need Tabasco (or other hot sauce), Ground Cumin, and canned diced chilies (you’ll actually just need one can.) And a can of black (ripe) olives.

I like to buy them whole, then slice/chop them. Lasagne Al Forno more. For some reason, I think they just taste better.

It’s all psychological, I realize. Begin by throwing the refried beans into a small pan over medium- low heat. We want to heat up the beans so they sorta lose that just- out- of- the- can quality. Throw in several dashes of hot sauce. And a small can (undrained) of chopped green chilies. Stir the beans really well… Then sprinkle in a little Cumin. Cumin, to me, says “taco seasoning”—it adds that unmistakable Mexican- food flavor to taco meat, chili, or beans. Lots of folks like to make their layer dip in a clear glass bowl or serving dish. I usually just use this smallish platter, which curves up a little on the sides. I should mention here that I like making relatively small batches of layer dip.

After a few guests dip their chips in, it can start to fall apart and look unappetizing pretty quickly. I’ve made huge quantities before, and found that after a little while guests steered away from it as if it had leprosy. So now, I keep it small. If you have a huge crowd, make two smaller serving dishes rather than one enormous one. Leprosy and the Superbowl don’t mix. Plop the beans onto the platter… And spread them into a single layer. See the green chilies? They’ll make you smile. Next, sprinkle on the sharp cheddar. After that, plop on the sour cream… And carefully spread it into a single layer, being careful not to disturb the cheese underneath.

I had a friend who mixes sour cream with softened cream cheese for her layer dip, and it’s really delicious. But I’m WAY too health conscious to do something so nutritionally reckless. The next layer is the guacamole, and you’ll notice that mine actually has chunks of pico de gallo in it. Lots of things going on in this dip. Next comes a layer of Monterey Jack cheese… Followed by a generous sprinkling of chopped black olives. And hey, you can buy the olives already sliced. But if you do, give ’em a rough chop before you sprinkle ’em on. Makes things look not so…so…perfect. Actually, you can do whatever you want with your black olives.

Don’t listen to me. Next comes a generous helping of pico de gallo… And finally, if you can HANDLE the jalapenos, sprinkle some chopped ones on the top. It’s more of a rustic, homespun Mexican Layer Dip compared to some of its more architectural cousins… But not everyone in the world can be architectural. Least of all me. I’m way too clumsy and haphazard. And now if you’ll excuse me, I’m going to go pretend it’s Sunday and totally destroy this plate of deliciousness. But don’t worry—I won’t be taking any photos. Enjoy! Mexican Layer Dip. August 2. 1, 2. 00. Prep Time: 1. 5 Minutes. Difficulty: Easy.

Servings: 8 Servings. Refried Beans Tabasco Sauce, To Taste. Diced Green Chilies Ground Cumin, to taste.

Grated Sharp Cheddar Cheese. Sour Cream. 1 cup Guacamole.

Monterey Jack Cheese. Black Olives. 1 cup Pico De Gallo.

Begin by throwing the refried beans into a small pan over medium- low heat. Add several dashes of Tabasco sauce and a small can of (undrained) diced green chilies. Stir well. Next, sprinkle a little bit of ground Cumin.

Spread the beans on the bottom of a glass bowl or high- sided dish. Over this sprinkle the sharp cheddar. Next, plop your sour cream. And spread it into a single layer, being careful not to disturb the cheese underneath. The next layer is the guacamole.

Spread it over the sour cream. Follow this with a layer of Monterey Jack Cheese and a nice sprinkling of chopped black olives. Lastly, place a generous layer of Pico de Gallo. You can also, if you have the gumption for it, sprinkle some diced jalapenos over top.