Laura’s Seven Layer Dip

It wouldn’t be a Super Bowl without a good dip and this 7 Layer dip is a fan favorite.  This is my twist on the classic dip. Most recipes use a combination of sour cream with taco seasoning,  but I like to make mine using ranch dip!  I also made it this time in individual cups.  They look so cute and make sure there is no double dipping.  However, there is a down side to the cups.

The recipe makes 8 individual cups but the amount in each cup is really too much for 1 serving.  One cup really should be shared.  It was really too much for one person to eat all by themselves.  So I have included instructions on how to make them in the cups and how to make it in one large dish.  The individual sized dips need to be made in the 9 oz tumbler cups because you need the top of the cup to be large enough to dip into.  Whether you go for the individual cups or the party sized platter – it will be devoured.

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Laura’s 7 Layer Dip

For individual dips:

• 8 (9 oz) plastic tumblers
• 1 (16 oz) can refried beans
• 1 (16 oz) container light sour cream
• 1 (1 oz) pkg. ranch dip mix
• 1 1/2 cups guacamole or 1 (12 oz) container of Dean’s Guacamole Dip
• 1 cup salsa
• 1 cup shredded cheddar cheese
• 1 roma tomato, diced
• 1 green onion, diced
• 1 (2 1/4 oz) can sliced olives, drained
• tortilla chips

1. Carefully place two spoonfuls of beans in the bottom of each cup and carefully spread into the bottom of each cup using the back side of a spoon making an even bean layer.
2. Mix the dip mix into the sour cream and carefully place a couple of spoonfuls of the ranch dip on top of the beans. Spread to make an even layer.
3. Repeat the above process creating a layer with the guacamole followed by a layer of the salsa.
4. Top each cup with a Tbsp of shredded cheese followed by tomato, green onion, and olives. Refrigerate until serving.
5. Serve with tortilla chips.

Party sized platter:

• 1 (16 oz) can refried beans
• 1 cup salsa
• 1 1/2 cups guacamole or 1 (12 oz) container of Dean’s Guacamole Dip (optional)
• 1 (16 oz) container light sour cream
• 1 (1 oz) pkg. ranch dip mix
• 1 cup shredded cheddar cheese
• 2 roma tomatoes, diced
• 2 green onions, diced
• 1 (2 1/4 oz) can sliced olives, drained
• tortilla chips

1. Mix the beans and salsa together and spread into the bottom of an 11 x 7 dish.
2. Follow with a layer of the guacamole if desired.
3. Combine the sour cream and dip mix until combined and spread as the next layer over the guacamole.
4. Sprinkle with cheese followed by tomatoes, green onions, and olives. Refrigerate until ready to serve.
5. Serve with tortilla chips.

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