This week at work our staff decided that each grade level would pick a theme and make dishes to go with it for lunch and then the entire staff could eat at school for a week. Our team decided to go with a Mexican theme and I immediately thought of 7 layer dip. I’ve had so many different versions of the dip but I wanted to make my own and went with a vegetarian layer dip because of several staff members who don’t eat meat.
I didn’t really go by any recipe. I thought about what I like in Mexican dips, wrote down what I thought went well together in each layer and went for it. It ended up looking really nice and it tasted great too. You can really layer just about anything you want in this dip including ground beef or chicken.
7 Layer Mexican Dip (Vegetarian style)
1 can (16 oz) vegetarian refried beans
1 can (4 oz) diced green chilies
1 1/2 c. low fat sour cream
1 packet taco seasoning
1 1/2 c. medium salsa
1 c. shredded lettuce
1 c. Mexican blend shredded cheese
1 tomato, chopped
1 avocado, chopped
1 jalapeno pepper, seeded and cut into ring
5 black olives, cut into rings
1. In a small bowl combine the refried beans and green chilies. Spread them in the bottom of a clean 10 cup bowl.
2. In another small bowl combine the sour cream and taco seasoning. Spread the sour cream in the clear bowl on top of the beans.
3. Spread the salsa on top of the sour cream mixture. Sprinkle the lettuce on top of the salsa and then the cheese on top of the lettuce.
4. Top the dip off with the tomato, avocado, jalapeno, and black olives. Place in the refrigerator for at least two hours then serve with tortilla chips.