Friday, April 30, 2010

Seven Layer Dip

The story behind this dip is sort of a funny one. My step-grandmother loves to cook and when my grandfather was still alive and well they used to do tons of travelling and I was fortunate enough to go on several trips with them. One long labor day weekend we took the motor home up to Susquehanna Pennsylvania, to some camp ground that sat right on the river. It was one of the best weekends ever. I met tons of kids my age, there was a dance and the best part was a pig roast. Seeing the pig roasting on a spit over an open fire is one thing I'll never forget. Now onto the dip. Everyone made food for everyone and Grammy had this old dip recipe in her book that she asked me to make for her. Always inspiring me to cook, I gladly excepted and went to work. It wasn't very hard at all. Refried beans, sour cream, tomatoes, and olives among other ingredients, all layered together and covered with shredded cheese. When we got home, I told my mom about this yummy dip and that she needed to get the recipe from Grammy. The first time mom went to make it she happened to take the label off the can of refried beans and located on the underside was the very same "old" recipe that Grammy had given her. When Grammy came over later that day mom told her about the recipe she found on the label and handed it to her. Grammy took a look and started laughing. It remained a joke in our family for a while, but the dip lasted much longer. To this day my mom still makes it for almost every get together we have. It's one of our favorite things!! We now make this recipe from memory and while it's probably not exactly the same one on the label, it's super delicious!

What You Need:

1 can (9oz) refried beans (found in the chip isle)
juice from 1 lime
1 tsp garlic powder
1 c sour cream
1/4 c mayo (use the real stuff, not the salad dressing kind)
1 pkg taco season
2 vine riped tomoatos, diced (roughly 1 cup)
1 bunch of scallions, diced using the whites and most of the greens
1 small jar (5-6oz) black or green olives, diced
2 cups shredded cheddar cheese
2 bags of your favorite corn chips, such as Cool Ranch or Nacho Cheese, plain ones work well too

What To Do:

Layer 1: Spread the refried beans in the bottom of a 13x9 baking pan.
Layer 2: Sprinkle the lime juice and then the garlic powder over the beans
Layer 3: Combine the sour cream, mayo, and taco seasoning together in a bowl. Spread over last layer
Layer 4: Sprinkle on the tomatoes
Layer 5: Sprinkle on the scallions
Layer 6: Sprinkle on the olives
Layer 7: Cover with the shredded cheddar cheese

Keep the dip refrigerated until ready to eat. Serve with the chips.

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