Recipe - Seven Layer Taco Dip

I was determined to eat outdoors on Mother's Day this year, rain or shine.  So I optimistically planned a picnic menu of Pulled Pork Sandwiches, Crab Salad, Fresh Fruit, and the crowning spectacle, my sister Stacey's famous Seven Layer Taco Dip.  After years of working at Mexican restaurants during college, she is our go-to expert for all things South of the Border.  This delectable concoction is the perfect picnic food because it can be made ahead, easily transported and (except for my four offspring who all inexplicably refuse to eat beans, avocados, olives, or anything in the mayo/sour cream spectrum) most everyone is nuts over this flavorful dip.  As you can see from the photo above of my lunch the next day, leftovers are a meal in themselves.  Believe me, when you make your appearance at the next family reunion with this bad boy in tow and a big bag of tortillas chips tucked under your arm, the relatives will drop their half-cooked burgers and come running! (I know that's a bit harsh, but I've had some harrowing experiences with raw-in-middle hamburgers through the years that still haunt me!)  Anyway, the weather on Sunday cooperated, the food was delicious, and a good time was had by all!

Seven Layer Taco Dip

2 cans Frito-Lay Bean Dip OR much less expensive Homemade Bean Dip from recipe at the end of post

2 cups Sour Cream

1/2 cup Mayonnaise 

1 packet Taco Seasoning Mix

2 very large or 4 small ripe Avocados

1 can medium Olives, sliced

1 large bunch or 2 small bunches sliced Green Onions

2 large or 3-4 small Tomatoes, seeded and diced

8 ounces (about 2 cups) finely shredded Cheddar or Cheddar-Jack Cheese

Lemon Juice

Garlic Salt

Black Pepper
Minced Cilantro (if desired) 

Tortilla Chips

First Layer:  This first layer consists of either 2 cans of Frito-Lay Bean Dip (which are very pricey at $3.29 a can) or you can spend five minutes making your own from a can of refried beans and a few seasonings (I only paid $.69 for my can of Western Family beans).  To make your own, see recipe at the bottom of the post.  The Frito-Lay Bean Dip is found in the chip aisle at the grocery store.  It looks like this.

Spread the bean dip evenly in the bottom of an oblong Tupperware or glass casserole.  I liked using my Tupperware because it kept it fresh and was easy to store and transport.  Some people have glass pans with those nice snap-on plastic lids, which would also be great.

Slice, seed, then dice your tomatoes.  If you use the seeds and insides, the dip will get watery.  Use only the thick outer walls of the tomato.  Drain a full can of olives well and slice them.  Wash, dry, peel, and slice your green onions, discarding the dark green tops part way down and using the tender bottoms.  Set aside.
Second Layer:  Mash up your ripe avocados and season  with lemon juice (about 2 teaspoons), garlic salt and pepper until it tastes like a good guacamole.  I had some cilantro on hand, so I minced some up and also added that too, which was really good.  The cilantro is not part of Stacey's original recipe, but I liked the addition.  Spread the guacamole evenly over the bean dip.  

Third Layer: Mix Taco Seasoning into Sour Cream and Mayo.  Spread this evenly on top of Avocado layer.

Fourth Layer: Sprinkle shredded cheese over the sour cream layer.

Fifth, Sixth, and Seventh Layers: Sprinkle the sliced Olives, Chopped Seeded Tomatoes, and Sliced Green Onions evenly over the top.

Cover well and refrigerate for several hours.  Keep cold for serving and use leftovers within a couple of days.

Homemade Bean Dip Recipe

• 1 (16 ounce) can traditional style refried beans
• 8 rings of bottled pepperoncini (banana peppers)
• 3/4 tablespoon brine, from bottled pepperoncini
• ¹⁄₂ teaspoon salt
• ¹⁄₂ teaspoon granulated sugar
• ¹⁄₄ teaspoon onion powder
• ¹⁄₄ teaspoon paprika
• ¹⁄₈ teaspoon garlic powder
• ¹⁄₈ teaspoon cayenne pepper

Directions

1. Combine refried beans with the other ingredients in a food processor.
2. Puree ingredients until smooth.
3. Cover and chill for at least an hour before serving.

Keep refrigerated.  Serve as part of Seven Layer Taco Dip or alone with Tortilla Chips.