Tuesday, February 2, 2010

Classic 70s 7-Layer Mexican Dip

A retro throw-back to the 70s and still popular today, 7 layer dip is made with refried beans, avocado or guacamole spread, sour cream, shredded cheese, tomatoes, black olives and green onion, and is still a party favorite.

Classic 70s 7-Layer Mexican Dip

I adore this dip. In fact, I have been known to buy those itty bitty and pricey containers of it from the deli, just because I had a taste for it. I have loved this dip since the first time that I saw it being delivered to a party back in the late 70s. With Super Bowl coming up, I thought I would blog it, but really, I just wanted an excuse to make it.

Some people apply names to this fabulous dip, sometimes nice names like Tex-Mex Dip, sometimes names not so nice, but everybody knows it's just good ole old fashioned 7 Layer Dip from the 70s we've all known and loved. I don't know where 7 layer dip made its first public appearance or how, but I wanted to stay as true to it in its original glory, well, as best I could remember it anyway. Unfortunately, there have been so many twists and variations of it done over the years, that it's nearly impossible to recall the original classic version, but I've come as close as I can recall it being.

I do remember using refried beans with taco seasoning mixed in for the original dip, but these days I think a lot of folks use the canned bean dip from the chip aisle, and mix the seasoning in with the sour cream. The sour cream blend was pure white in my memory though, not pink. I also think a lot of people top the dip with the cheese layer, but I seem to remember the old way was having the tomatoes, green onion and olives in the starring roll on the upper deck with very finely shredded cheese peeking out underneath.

I should add here that there's no wrong way to do this dip - y'all know I'm all for making things your own - for this post, I'm just trying to get back to the classic 70s dip, as I remember it. But hey, I'm not getting any younger, so I could be wrong. I say make it the way you love it.

Amounts on everything are really just an educated guess, but seem to work. This is a small gathering serving size, done in a regular pie plate, but if you are making this for a party, I recommend doubling everything and using either a large serving platter or a 9 x 13 x 2 inch baking dish.

You'll need to dirty up a couple of bowls since you have to premix everything before layering it, but I'd venture to say it's worth the effort, because while some people like to make fun of this dip, it always results in a clean plate everywhere I have seen it. I'd say that's probably why 7 layer dip is still a party go-to, even after all these years.

Find more dips and party foods right here.

Recipe: Classic 70s 7-Layer Mexican Dip

©From the Kitchen of Deep South Dish
Prep time: 10 min | Yield: About 4 to 6 servings

  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1 (10 ounce) can refried beans
  • 1 package taco seasoning
  • 2 ripe avocados
  • Juice half a lime
  • Pinch kosher salt
  • 1/4 teaspoon freshly cracked black pepper, or to taste
  • 1 cup finely shredded cheddar or Mexican blend cheese
  • 1 medium tomato, cleaned, seeded and chopped
  • 1/4 cup sliced black olives
  • 1 large green onion, sliced

In a small bowl, blend the sour cream and mayonnaise together; set aside. In another small microwave safe bowl, add the refried beans and warm for 1 minute, stir in the taco seasoning and mix well. Scoop out the avocados into another medium sized bowl, add the lime juice, salt and pepper and mash together using a potato masher.

Layer in a clear, glass pie plate as listed below, but leaving a small border around the edge for each layer, so that each layer shows on the outside. Layer in order as follows:

Layer 1 - Seasoned Refried Beans
Layer 2 - Avocado
Layer 3 - Sour Cream Mixture
Layer 4 - Finely Shredded Cheddar Cheese
Layer 5 - Chopped Fresh Tomatoes
Layer 6 - Sliced Black Olives
Layer 7 - Sliced Green Onion

Serve immediately with tortilla chips, or cover and keep refrigerated until the party. Doubles nicely for a 9 x 13 inch pan.

Serving Suggestion: Divide ingredients evenly in layers between individual glasses or clear plastic cups, approximately 10 ounce size or under.

Cook's Notes: If doubling, use three avocados. May also substitute guacamole dip for the fresh avocados, bean dip for the seasoned refried beans and lightly drained salsa or Rotel diced tomatoes for the fresh tomatoes.

Source: http://www.deepsouthdish.com

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©Deep South Dish
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Posted by on February 2, 2010
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  1. I could eat the entire platter. I love 7 layer dip.

  2. Just give me some chips and let me have at it!

  3. Looking good and it's always been one of my favorites. It's been a party staple at our house for a long time, with the main difference, Bev adds taco meat as her second layer.

  4. Always a winner, and sure to hit many a buffet table Sunday night

    Geaux Saints

  5. I've always been a fan. I still make my mom's version often. My recipe is very similar, except I go the pink sour cream route, mixing the taco seasoning into the sour cream and mayo. Either way, you can't go wrong with 7 layer dip at the Super Bowl party : )

  6. That's a great dip, Mary! Haven't had it in ages, but I always loved it.

  7. Oh my gosh Mary, I was waiting for this. I could eat that whole thing I think, it looks so darn good!!! Don't know why I've been thinking 'bout those old favorites... remember the cheese or chocolate fondues???

  8. This dip looks delicious Mary! So yummy!

  9. That is so awesome. It's one of those dishes that you have seen a million times but when you make it fresh with fresh ingredients it becomes entirely different. I'd love some all wrapped up in a burrito. Yum.

  10. I learned to make this when stationed in California almost 30 yrs ago. It was a big request at all of the Base parties. The California recipe had the shredded cheese mixed with diced black olives,diced green onions, and small can of diced green chilis, with the final layer as alfalfa sprouts. It really was an acquired taste (being from the south) but my kids expect the sprouts. Try finding alfalfa sprouts in a small Tennessee town! :)

  11. My version does not use the refried beans, but uses a container of sour cream, avacado dip and taco seasoning mixed together as the base. I use two freshly shredded cheeses and the diced black olives. SO good. Never any left over!

  12. Oh yes, there have been loads of variations done on this dip over the years. That base sounds delicious - I'll have to try that Kit!


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