7 Layer Mexican Dip

This 7 Layer Mexican Dip is a long time favorite in our house.    Once you gather all the ingredients, it comes together rather quickly.  It is better to serve it in a oblong dish verses the bowl you see mine in, because you want to be able to reach in there and grab a little of all the layers.   Be sure you have plenty of chips close by.  {grins}

For this recipe, I used a couple of cans of bean dip that is in the chip section of the grocery store, but I have made a homemade bean dip that is equally delicious.  Usually, it is how much time I have to bring it together as to what I use.  One thing I do recommend and that is to make the avocado layer yourself.  I take 2 or 3 avocados depending how large they are, scooping the avocado out of the shell and creaming it in the food processor with some heavy cream.  The homemade avocado dip just sends it over the top in flavor.  The rest of the layers are sour cream,  shredded cheese, and chopped vegetables.

This Classic 7 Layer Mexican Dip is a party favorite everywhere.  Hope you make some soon and you will be the hit of the party.  Enjoy!

7 Layer Mexican Dip
{by CookingwithK.net}

 2 cups bean dip (canned or homemade)
2-3 avocados,
1/4-1/2 cup heavy cream
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon salt
16 oz. sour cream
8 oz. shredded cheddar cheese
8 oz. shredded iceberg lettuce
1 large tomato, diced
4 oz. pickled sliced jalapeño pepper

In the bowl of a food processor, add the pulp of the avocados and 1/4 cup heavy cream.  Pulse until creamy adding the cream a 1/4 cup at a time until reaching the right consistency being sure not to get it too thin.  Set aside.

In the bottom of a oblong dish, spread the bean dip evenly with an off set spatula across the dish reaching the sides.

Spread the prepared avocado dip evenly with an off set spatula over the bean dip reaching the sides of the dish.

Spread the sour cream evenly with an off set spatula over the avocado dip reaching the sides of the dish.

Sprinkle the shredded cheese over the sour cream.  Arrange the shredded lettuce over the shredded cheese.

Arrange the diced tomato over the shredded lettuce.  Top with the jalapeño pepper.

Refrigerate any leftovers.

Notes:  Due to the avocados in this dip, it is best to eat this layer dip as soon as it is prepared and not too long after the leftovers have been refrigerated.

This post maybe link up to Cedar Hill Farmhouse, Weekend Potluck, Savy Southern Style, Have 
a Daily Cup of Mrs. Olson, Be Inspired, and all these fabulous parties!




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