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Seven Layer Dip

Goodbye salsa, hello layer dip. Why commit to one flavour when you can have seven? This dip is oddly refreshing and extremely satisfying, deeming it a must-have for any munch occasion. Influenced by the dip-buffet often witnessed at Super Bowl parties, I decided it was time to combine the bold tastes of the snack table into one hearty dish.

Layer dip 1

Besides taste, this is a great snack to assemble because of its flexibility; you can add or omit whatever fresh ingredients you please. For example, refried beans can replace the guacamole for a different texture and overall result. Don’t like spicy? Hold the jalapeños. Craving extra olives? Be my guest. If there’s one ingredient I deem mandatory, it’s the cream cheese.

GLAZED Seven Layer Dip is summer-patio-party / winter-weekend approved. Pair with beer and comradery.

Your tortilla chips will thank you.

dip sideways 1

INGREDIENTS

  • 250 grams of cream cheese (regular or light)
  • 3 tablespoons of sour cream
  • 1 cup of salsa (spicy if that’s your thing)
  • 1 cup of guacamole
  • 1 jalapeño pepper
  • ¾ cup of chopped green onion
  • 1 ripe tomato
  • ¼ green pepper
  • 2 tablespoons of pre-sliced black olives
  • 2 cups of shredded aged cheddar cheese (or mild)

INSTRUCTIONS

  1. In a bowl, mix the cream cheese and sour cream with a spoon until mixture is smooth and creamy
  2. In a separate bowl or dish (this should be the dish that you plan to serve your dip in), spread the cream cheese & sour cream mixture with a spatula or spoon to create a flat layer as your base
  3. In the same dish, evenly spread the guacamole. You can use a pre-packaged guacamole from the market or make your own using fresh ingredients; my GLAZED guacamole recipe is coming soon, but in the mean time, you can find several delicious recipes on the internet
  4. Spread the salsa on top of the guacamole
  5. Dice the tomato, green onion, green pepper and jalapeño, and sprinkle across the salsa layer. Save a handful of each ingredient to use as garnish in step 7
  6. Evenly distribute the shredded cheese to cover entire dish or as desired. I prefer to use aged cheddar, but mild or marble work just as well.
  7. Garnish the middle of the dish with diced tomato, green onion, jalapeño and sliced black olives (pictured above)
  8. Cover and refrigerate for 6-12 hours to let the flavours marinate and mingle
  9. Let stand at room temperature for 30 minutes prior to serving
  10. Enjoy with tortilla chips or toasted pita
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