Marry-Me 7 Layer Dip
7 layers of rich, TexMix flavors, married together into one party-perfect dip that may or may not make your guests drop to one knee. Serve with caution!
Yield: servings
Equipment
- 2 small mixing bowls
- Fork
- Silicone spatula
- large glass bowl with lid, or plastic wrap to cover
Ingredients
For the Guacamole
- 3 medium ripe avocados approximately 6 ounces each; peeled, pit removed
- 2 tablespoons fresh lemon juice juice from approximately 1 medium lemon
- ½ teaspoon salt more or less to taste
- ¼ teaspoon freshly ground black pepper more or less to taste
For the Seasoned Sour Cream
- ½ cup mayonnaise
- 1 cup full-fat sour cream
- ½-1 1-ounce packet taco seasoning store-bought or make your own
For the 7 Layer Dip
- 2 9-ounce cans bean dip
- 2 medium tomatoes approximately 6 ounces each; chopped, drained well
- 1 bunch green onions chopped
- 1 3-ounce can sliced black olives or chopped black olives, drained
- 1 8-ounce package shredded Mexican cheese blend or shredded cheddar cheese
Serving Suggestions (All Optional)
- additional sour cream to garnish
- additional green onions to garnish
- additional black olives to garnish
- salsa to garnish
- chopped cilantro to garnish
- tortilla chips
- corn chips
Instructions
For the Guacamole
- Add 3 medium ripe avocados, 2 tablespoons fresh lemon juice, ½ teaspoon salt, and ¼ teaspoon freshly ground black pepper to small mixing bowl.
- Use fork to mash ingredients together until fully combined and desired consistency is achieved. Set bowl aside. Clean and dry silicone spatula before beginning layers.
For the Seasoned Sour Cream
- Add ½ cup mayonnaise, 1 cup full-fat sour cream, and ½-1 1-ounce packet taco seasoning to second small bowl.
- Stir well until ingredients are fully combined. Set bowl aside.
For the 7 Layer Dip
- Add 2 9-ounce cans bean dip to large glass bowl. Spread bean dip out into one even layer across entire bottom of bowl. Wipe off silicone spatula before starting next layer.
- Layer prepared guacamole on top of bean dip. Gently spread guacamole out to cover top of bean dip entirely, being careful not to combine layers. Wipe off silicone spatula before starting next layer.
- Layer prepared sour cream mixture on top of guacamole. Gently spread sour cream out into one even layer, covering guacamole completely while maintaining distinct layers.
- Top sour cream layer with chopped tomatoes, covering sour cream completely. Spread tomatoes out into one even layer, being careful not to press tomatoes into sour cream layer.
- Sprinkle green onions across top of tomatoes, covering tomatoes completely with one even layer of green onions. Be careful not to apply pressure to onion layer or press layers together.
- Sprinkle sliced or chopped olives in one even layer across top of green onions, covering onions completely. Be careful not to apply pressure to olive layer or press layers together.
- Sprinkle entire package evenly over top of olive layer, covering olives completely. Be careful not to apply pressure to olive layer or press layers together.
- Cover bowl with lid if possible without pressing layers together, or with plastic wrap if dip is taller than top of bowl. Refrigerate dip at least 1 hour.
- Just before serving, remove bowl from refrigerator and carefully uncover dip. If desired, garnish top of dip with additional sour cream, green onions, or olives, or with salsa or cilantro. Serve immediately with tortilla chips or corn chips.
Notes
- Large Bowl: You could also layer this in a 8x8 or 9x9 glass dish instead of a bowl. You may have an easier time layering the creamy components that way.
- Make it Dairy Free: Use a dairy-free sour cream and your favorite plant-based shredded cheese.
Nutrition
Serving Size: 1serving | Calories: 222cal | Protein: 6g | Fat: 18g | Saturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 25mg | Sodium: 590mg | Potassium: 321mg | Total Carbs: 10g | Fiber: 5g | Sugar: 2g | Net Carbs: 5g | Vitamin A: 614IU | Vitamin C: 8mg | Calcium: 119mg | Iron: 1mg