Ahhhh, the 7-layer dip. The dip everyone gravitates too at a party, right? I’m a fan that’s for sure.
For some reason though, I have a hard time keeping it at just 7 layers. But this time I did. Only because I didn’t have layers 8 & 9 (which happen to be shredded lettuce and sliced jalapenos usually).
I made this “old reliable” dip last weekend to serve over at my sister’s house along with this Zesty Corn Salsa. I did something a little different this time though. This time, I jazzed up the refried bean layer by adding in half a can of drained RO*TEL tomatoes. Am I the last one to try this? It made a huge difference in flavor, and even in texture. Usually, for me, the bean layer seems a little dry. Adding a bit of RO*TEL really perked up the taste and made it much more smooth and creamy…and easier to dip and scoop.
And we all know dipping and scooping are the name of the game when it comes to eating at parties.
For me, a dish like this 7-Layer Dip is a perfect appetizer to bring to or serve at a party. Most of the ingredients you’ll already have in your pantry which makes it all the better. This was the first time most of my family members tried a dip like this and they all loved it. I love introducing my family to different recipes that they might not normally make on their own.
Do you stick to the traditional 7-layers in this dip, or do you like to bulk it up a bit with extra layers?
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Fiesta 7 Layer Dip
Recipe from RO*TEL
1 can (10 oz) RO*TEL Original Diced Tomatoes & Green Chilies, drained, liquid reserved
1 can (16 oz) refried beans
1 container (12 oz) prepared guacamole (or homemade of course)
1 container (16 oz) sour cream
1 package taco seasoning mix
1 cup shredded cheddar and Monterey Jack cheese blend
1 can (2.25 oz) sliced olives, drained
1/4 cup sliced green onions
Tortilla chips, for serving
Reserve 1/2 cup drained tomatoes, set aside. Blend remaining tomatoes and a couple of tablespoons of reserved liquid with beans in a medium bowl.
Spread bean mixture on bottom of 8×8 glass baking dish or round casserole dish. Top with guacamole.
Blend together sour cream and taco seasoning in a small bowl. Spread over guacamole. Top evenly with layers of cheese, olives, green onions and reserved tomatoes. Cover with plastic wrap and chill for 2 hours before serving. Serve with your favorite tortilla chips.
Optional layers: shredded lettuce, sliced fresh jalapenos, chopped red onion, grilled corn kernels
Happy Weekend everyone!
More “kicked up” party food favorites perfect for Memorial Day weekend entertaining:
Guacamole That Rocks and Spicy Black Bean Salsa from Reluctant Entertainer
Restaurant Style Salsa from Mountain Mama Cooks
Crock Pot Chicken Nachos from Mommy Hates Cooking
The Best Queso Ever from Bake at 350
(Disclosure: I am in a working relationship with RO*TEL and ConAgra Foods and have received compensation and product for this post.)