Monday, May 5, 2008

Our Recipe #3: Seven Layer Dip by Sally

Here's the first recipe I posted on the LA Cooking Meetup group's message board after I became an organizer on Dec. 29, o7. This recipe has some kind of sentimental value to me...

(Posted on Posted Dec 31, 2007 at 1:56 PM

Hello, everyone,

A Happy new year!! Well, almost. At least it's 2008 already in the far east and will be soon in France as well. The website below really helps to keep track of world time.

Anyways, it's still New Years Eve in the US, and I thought about what kind of recipes I could contribute to give you some ideas about holiday entertainment. So here goes my very first recipe exchange!

♪Seven Layer Dip♪

Layer #1
1 can (16 oz.) refried beans
1 can (16 oz.) spicy refried beans

Layer #2
1 carton (16 oz.) sour cream
1 pkg. taco seasoning mix

Layer #3
8 oz. grated cheddar cheese
8 oz. grated jack cheese

Layer #4
1 large avocado, diced, sprinkled with lemon juice

Layer #5
3 tomatoes, diced & drained

Layer #6
2-3 green onions, finely chopped

Layer #7
1 can (4 oz.) chopped olives, drained

Parsley for garnish

Layer #1: Combine both cans of refried beans; mix together well and place in a large 12-inch platter.
Layer #2: Combine sour cream and taco seasoning mix and layer on top of beans.
Layer #3: Combine cheddar and jack cheese and sprinkle generously over sour cream (reserving some for garnish).
Layer #4, 5, 6 & 7: Layer with avocado, tomatoes, green onion, and olives.

Garnish with grated cheese in center and parsley around the edges.
Chill before serving.
Serve with natural-style tortilla chips.
Serves 20-25 people.

(For a smaller group, recipe may be cut in half.)

Hi, this is Sally talking again. This recipe is included in a book called "Centenary Favorites" which my friend Jan gave me a long time ago. Unfortunately I lost contact with her, but she was so nice and kind, always there for me when I needed help and support. Her late father was a pastor at a church and this is from the book:

"This book was dedicated to the future of Centenary United Methodist Church. In this 90th anniversary year, Centenary is making plans to build a new church in Los Angeles' Little Tokyo where the church had its historic beginning."

This tasty dip always has been a hit at my parties...not only it's delicious, but looks very colorful when you put in a glass jar or casserole dish so that people can see through.
If you don't have two kinds of cans of refried beans, just use one kind is fine, and if you don't even have refried beans cans, just open pinto or kidney beans cans and process in a food processor if you own one, and mix with taco seasoning or chili pepper, cayenne pepper, hot sauce, salt and pepper...create your own concoction. Enjoy!



As I was searching on Internet, I found different versions of seven layer dip recipes and I wanted to post one of them too.


  • 1 1/2 pounds ground beef
  • 1 (16 ounce) can refried beans
  • 4 cups shredded Cheddar-Monterey Jack cheese blend
  • 1 (8 ounce) container sour cream
  • 1 cup guacamole
  • 1 cup salsa
  • 1 (6 ounce) can black olives, chopped
  • 1/2 cup chopped tomatoes
  • 1/2 cup chopped green onions
number of stars


  1. In a large skillet, brown ground beef. Set aside to drain and cool to room temperature.
  2. Spread the beans into the bottom of a 9x13 inch serving tray that is about 1 1/2 inches deep. Sprinkle 2 cups of shredded cheese on top of beans. Sprinkle beef on top of cheese. Spread sour cream very slowly on top of beef. Spread guacamole on top of sour cream. Pour salsa over guacamole and spread evenly. Sprinkle remaining shredded cheese. Sprinkle black olives, tomatoes, and green onions on top.
  3. You can serve this dish immediately, or refrigerate it over night and serve cold. I think it tastes better at room temperature.

1 comment:

AnotherNewDay said...

This is a great recipe, I use it all the time for potlucks as it feeds a large group of people. And it's really simple, besides the browning of the meat, it's just layering of yummy goodness.