Super Bowl Sunday means lots and lots of dips, chips, and appetizers. One of my favorites is 7 Layer Dip, a combination of all things creamy, spicy, and meaty. With layers of refried beans, cheese, ground beef, sour cream, salsa, black olives, and pico de gallo (of sorts), it looks cool, especially if you put it in a glass pan (or clear plastic cups for individual servings) and tastes great! If you’d prefer it to be vegetarian, just leave out the ground beef, and you have a delicious vegetarian appetizer.
Recipe – Serves 18 to 24
1 16 oz can refried beans
4 c shredded cheddar cheese
2 lb ground beef, cooked and drained
8 oz sour cream
1 jar salsa
1 can black olives, sliced
4 tomatoes, diced
1 bunch green onions, sliced
- Spread refried beans over the bottom of the pan.
- Sprinkle cheddar cheese over refried beans.
- Lay ground beef on the cheddar cheese.
- Pour sour cream across the ground beef, and carefully spread around.
- Pour the salsa over the sour cream and carefully spread it across the sour cream (which has probably sunk into the ground beef some).
- Sprinkle black olive slices over the salsa.
- Combine tomatoes, green onions, and cilantro in a bowl and top the pan with the mixture.
- Serve with tortilla chips warm, at room temperature, or put the pan in the fridge to cool.
- I prefer to use hot salsa for the heat aspect since nothing else in the dip has any spice.
- You can sub half of the sour cream for Greek yogurt for a little bit lighter version of 7 Layer Dip.
- Along those lines, you can sub black or pinto beans for the refried beans for a healthier 7 Layer Dip, but it won’t have quite the same creaminess that this one has.
- I put a second layer of cheese on top of the salsa sometimes, simply because I think it makes the tomatoes, black olives, and green onions stand out better than against the red salsa, but then again, who doesn’t like more cheese?