Seven-layer dip and its many variations are party food spot on for any occasion - from football games to Christmas Eve.
Seven-layer dip is a classic - everybody has their own variation, from spicy and meaty to 12 layers to vegan. It's versatile as snack, appetizer, or even a full, balanced meal.
Seven-layer dip can be warmed up in the oven or microwave, but don't overdo it. Avocado does not take well to being cooked, so heat it just enough to melt the cheese.
Other additions to this dip could include chili-spiced sour cream, diced tomatoes, or diced green chilies. Just be sure to use a deep dish! Serve with toasted tortilla or pita chips (see below), or try store-bought baked chips.
Vegan or Vegetarian Seven-Layer Dip Recipe
Total time to make: 20 minutes
Serves: 4-6 as an appetizer
Ingredients:
- 1 (16 ounce) can refried beans (check to make they do not contain lard or meat flavouring)
- 2 ripe avocados
- ¾ cup prepared red salsa, drained
- Juice from ½ lime; about 2-3 tsp.
- ¼ tsp. Cumin
- ¼ tsp. Garlic powder
- ¼ cup cream cheese or vegan cream cheese (Such as Tofutti brand)
- 2 cups grated cheddar cheese, optional (leave out for vegan option)
- 4 green onions, diced
- 1/3-1/2 cup sliced black olives
Directions:
- Spread refried beans over the bottom of an 11” x 8” baking pan or casserole dish.
- In a small bowl, mash together the two avocados, lime juice, cumin, and garlic powder. Mix with a fork or potato masher until consistency is smooth.
- Spread avocado mixture over beans.
- With a spatula, gently spread salsa over beans. The key to keeping the layers separated is patience!
- Top salsa with grated cheese, if using.
- In a small bowl, melt cream cheese in microwave over medium, being careful not to boil.
- Drizzle cream cheese over previous layer, or simply dollop it on top.
- Top cream cheese with sliced green onions and black olives.
- Broil until cheese melts (optional).
- Serve seven-layer dip with pita chips, tortilla chips, and vegetable sticks.
Pita or Tortilla Chips Recipe
Ingredients:
- 2 whole wheat pita pockets or large flour tortillas
- Olive oil (optional)
Directions:
- Preheat oven to 350°F.
Pitas:
- Gently puff out each pita pocket and cut along folded edges, making four round discs.
- Stack pita rounds on work surface. Spritz or brush with olive oil (optional)
- Cut stack into eight wedges, forming 32 wedges in total
- Place pita wedges in single layer on baking sheet
- Bake until wedges are crisp and golden, about 10 minutes and cool completely
Tortillas:
- Spritz tortillas with olive oil (optional).
- Stack tortillas on work surface and cut in half; then in half again to make quarters.
- Cut the quarters in half or in quarters, depending on desired size.
- Bake until crispy, about 15 minutes and cool completely.
