First of all, we have some kind of exciting news that has just kind of slipped under the radar. Check this out:
Yep, Sara and I are now officially calendar girls. I wish it were more scandalous than 12 brand-new recipes that we’re really, really proud of, but alas, it’s not. It is officially released today and you can find it here or here (and probably other places, but I can’t tell you where those places might be…)
So yeah, guess who still doesn’t have a kitchen? Me! It brings me more happiness than I can possibly describe. I have eaten a lot of fast food. Like to the point where the thought of one more drive-thru makes me sick. I am having literal fantasies of Tortellini Sausage Soup and Breadsticks–we’re hoping to have our appliances installed by Saturday night and it is already scheduled as the very first meal cooked in our new kitchen. Not a 100% finished kitchen, but at least functional, which is all I care about right now.
We’re close enough to being done with our kitchen (and now dining room) remodel that if I showed you pictures now, it would make the grand unveiling less dramatic (although the term “grand unveiling” is pretty dramatic in and of itself). But remember the red wall that’s been the backdrop of so many of my pictures? Here’s a little sneakity peak of what’s been going on in my dining room:
And yes, those would be the ingredients for today’s recipe (nice segue, right?) I found myself in quite a pickle leading up to this post because while my kitchen was semi-functional earlier this week (access to some dishes, my countertops, a toaster oven, a tomato knife, a microwave, and the non-disposal side of my sink), my husband is slowly setting the tile floor, so my options became drastically more limited. So I thought, “Hey, let’s do a craft!” Which quickly turned into, “Hey, the dog chewed up my Silhouette vinyl!” So I needed to find a recipe that involved very few kitchen tools, no cooking, minimal clean-up, and no usage of large mixing bowls. It could, however, involve my washer and dryer because those bad boys are hooked up.
What does that leave us with? 7-Layer Dip. Just in time for football season. I know, you’re saying, “Who needs a recipe for 7-layer dip?!” We-ell, first of all, this isn’t your grandma’s 7-Layer Dip, it’s more like 8 1/2-Layer Dip with a Twist of Lime, but that wasn’t super catchy.
Start by spreading a 28-oz. can of refried beans into a large serving plate or a 9×13″ baking dish.
You can add the rest of the ingredients in whatever order speaks to you the most, but after the beans, I added a layer of guacamole. It kind of looks like a sad pie, right? This time around, I used store-bought guacamole because of the no-mixing stipulation, but if you want to make your own, click here for our favorite recipe.
Then, instead of tomatoes, I added a layer of pico de gallo. This is where things start to get wild–I think the garlic lime-iness of the pico makes this dip pop just a little bit more.
Then I mixed a packet of taco seasoning with 16 ounces of sour cream (light sour cream is completely fine) and spread it over the tomatoes.
Then I added about 2 bunches of chopped green onions…
and a large can of olives, chopped.
Then I added a sprinkling of cilantro
and I squeezed the juice of a whole lime over everything. Then I added shredded sharp cheddar cheese and some crumbled queso fresco (or cotija cheese) on top of everything. I pondered how hard it is to take a decent pictures of 8 1/2-Layer Dip with a Twist of Lime Doctored Up 7-Layer Dip. Took a chip and scooped up some of the dip and pondered some more (and, consequently, the dip became harder and harder to photograph. Oops.)
Doctored-Up 7-Layer Dip
Recipe by Our Best Bites
1 28-oz. can refried beans
1 1/2 c. guacamole
1 1/2-2 c. pico de gallo
1 16-oz. container sour cream
1 packet taco seasoning
1 c. chopped green onions (about 2 bunches)
1 16 oz. can olives, drained and chopped
1 c. chopped cilantro
Juice of 1 lime
2 c. shredded sharp cheddar cheese
1 c. crumbled queso fresco or cotija cheese
Layer the refried beans, guacamole, and pico de gallo. Whisk together the taco seasoning and sour cream and spread it over the pico de gallo. Add the chopped olives and cilantro, then squeeze the lime juice over everything. Sprinkle with the cheeses and serve with tortilla chips. Makes a lot–if you’re serving just a few people, you can cut all the quantities by half.
Made this for a work party this week. Oddly enough, I have never made Mexican Layer Dip before so I was a bit nervous. I left off the olives because I just really don’t like those little things. I also added a thin layer of shredded slaw mix that I chopped up some more because a friend of mine that used to make this used it in hers. It give a bit of crunch like lettuce without the concern of the lettuce getting soggy. Most people never had any clue she used the shredded cabbage instead. Genius! Anyway, I should have learned my lesson time and again with the recipes from your site… it was delish! People raved over it!! It is so good, I am making it again this weekend for an Open House we are having. Thanks yet again!
I thought most taco seasoning packets contained gluten?
Not all of them–you’ll have to check the packaging to be sure, but I know Ortega’s taco seasoning is gluten free.
Very very very good… some of my guests just used a spoon !!!!!
We were having people over to watch football and I saw this online…it sounded delicious, so I decided to make this version. It was amazing! The best 7 layer dip I’ve ever had. The cilantro is a beautiful touch…gives it such a fresh flavor – also love the salsa. I also made your guacamole and it too tasted delicious. Keep up the good work ladies!
This was really great! Everyone loved the addition of the guac. I made the guacamole and the pico using your recipes as well. I’ve never made 7-layer dip, guac, or pico before…but as always, your thorough directions made it easy! By the way, I think there’s a mistake in the printable directions. It calls for a 16 oz can of olives, but the biggest I saw was 6 oz and that was plenty. Oh, and how do I cut up a jalapeno without my hands burning for hours later??
This looks great, Kate! I love seven layer dips! :))
OMG This looks and sounds fabulous!!! Can’t wait to try it!
Hooray for more recipes! I can’t wait to get your calendar. I have nearly made every recipe in your cookbook and every single one has been fantastic! I have recommended your cookbook to everyone I know and we can’t wait for you to do another one!!! (hint hint – no pressure though) 🙂
OK, so AWESOME on the calendar!!! That is SO cool!
And now, I really, REALLY want this dip. I mean, really. Adding the pico…brilliant! Bring on the football!
one of the girls made this for our bookclub last night right after seeing this post, it was great! yum yum!
Woo hoo! I can’t decide if I’m more excited about your new calender or this amazing dip! I remember making 7 layer dip with you when we were young and hungry for something yummy to eat while we watched our chick flicks. You have obviously taken this dip to the next level and I can’t wait to try it! 🙂
Love! Congrats on your calendar – good work, ladies!
Have you ever tried cooking your layer dip? I know it sounds totally nast, but it’s actually very good. There’s a recipe in a cookbook called “Creme de Colorado” where you layer the beans, then equal parts mayo/sourcream mixed together, then chopped avocado mixed with lemon juice, pico, cheese, then chopped green onions and some olives. Cook it for 30 minutes at 350. Serious awesomeness. College Football food for sure.
I love you girls…your cookbook is amazing and I can’t wait to get your calendar!
Thank you so much for that recipe. I love 7 layer dip but honestly I have been needing something to spice it up a bit! This is perfect to do the job 😀
you had me at cilantro…then lime…then…I’m salivating 🙂
If you want to add even more flavor and deliciousness next time you make this dip…use Frito Lay bean dip in place of the refried beans! So, so good. You will never go back to the plain ol’ refried bean again. I promise.
Mmm looks delicious! I love those kinds of dips 😀