A retro throw-back to the 70s and still popular today, 7-layer dip is made with seasoned refried beans, avocado or guacamole spread, sour cream, shredded cheese, tomatoes, black olives and green onion, and is still a party favorite.
Classic 70s 7-Layer Mexican Dip
I adore this dip. In fact, I have been known to buy those itty bitty and pricey containers of it from the deli, just because I had a taste for it.
I have loved this dip since the first time that I saw it being delivered to a party back in the late 70s. With Super Bowl coming up, I thought I would blog it, but really, I just wanted an excuse to make it.
Some people apply names to this fabulous dip, sometimes nice names like Tex-Mex Dip, sometimes names not so nice, but everybody knows it's just good ole old fashioned 7 Layer Dip from the 70s we've all known and loved.
This is a good place to insert a quick reminder... that this is a blog, not just a "recipe site," and yes, there is a difference! I want to first thank all of you who have supported my work over the years. Your notes to me are uplifting and encouraging, however, if you aren't interested in the chit chat, info, photos, tips and such in a post, as always, you'll find the complete recipe text with measurements and instructions, as well as a printable document, a little bit further down the page. Just swipe or scroll down to the bottom of the post!
I don't know where 7-layer dip made its first public appearance or how, but I wanted to stay as true to it in its original glory, well, as best I could remember it anyway. Unfortunately, there have been so many twists and variations of it done over the years, that it's nearly impossible to recall the original classic version, but I've come as close as I can recall it being.
I do remember using refried beans with taco seasoning mixed in for the original dip, but these days I think a lot of folks use the canned bean dip from the chip aisle, and mix the seasoning in with the sour cream.
The sour cream blend was pure white in my memory though, not pink.
I also think a lot of people top the dip with the cheese layer, but I seem to remember the old way was having the tomatoes, green onion and olives in the starring role on the upper deck with very finely shredded cheese peeking out underneath.
I should add here that there's no wrong way to do this dip - y'all know I'm all for making things your own - for this post, I'm just trying to get back to the classic 70s dip, as I remember it.
But hey, I'm not getting any younger, so I could be wrong. I say make it the way you love it.
Amounts on everything are really just an educated guess but seem to work. This is a small gathering serving size, done in a regular pie plate, but if you are making this for a party or a larger gathering, I recommend doubling everything and using either a large serving platter or a 9 x 13 x 2-inch baking dish.
You'll need to dirty up a couple of bowls since you have to premix everything before layering it, but I'd venture to say it's worth the effort, because while some people like to make fun of this dip, it always results in a clean plate everywhere I have seen it.
I'd say that's probably why 7-layer dip is still a party go-to, even after all these years!
Here's how I make my version of the Classic 70s 7-Layer Mexican Dip.
Scoop out the avocados into another medium sized bowl. These were smaller avocados so I'm using several. Add the lime juice.
Layer in a clear, glass pie plate as listed below, but leaving a small border around the edge for each layer, so that each layer shows on the outside. Layer in order as follows:
Find more dips and party foods right here.
Unable to view the printable below on your device? Tap/click here.
Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.
I do remember using refried beans with taco seasoning mixed in for the original dip, but these days I think a lot of folks use the canned bean dip from the chip aisle, and mix the seasoning in with the sour cream.
The sour cream blend was pure white in my memory though, not pink.
I also think a lot of people top the dip with the cheese layer, but I seem to remember the old way was having the tomatoes, green onion and olives in the starring role on the upper deck with very finely shredded cheese peeking out underneath.
I should add here that there's no wrong way to do this dip - y'all know I'm all for making things your own - for this post, I'm just trying to get back to the classic 70s dip, as I remember it.
But hey, I'm not getting any younger, so I could be wrong. I say make it the way you love it.
Amounts on everything are really just an educated guess but seem to work. This is a small gathering serving size, done in a regular pie plate, but if you are making this for a party or a larger gathering, I recommend doubling everything and using either a large serving platter or a 9 x 13 x 2-inch baking dish.
You'll need to dirty up a couple of bowls since you have to premix everything before layering it, but I'd venture to say it's worth the effort, because while some people like to make fun of this dip, it always results in a clean plate everywhere I have seen it.
I'd say that's probably why 7-layer dip is still a party go-to, even after all these years!
Here's how I make my version of the Classic 70s 7-Layer Mexican Dip.
In a small bowl, blend the sour cream and mayonnaise together; set aside.
In another small microwave safe bowl, add the refried beans and warm for 1 minute, stir in the taco seasoning and mix well.
Scoop out the avocados into another medium sized bowl. These were smaller avocados so I'm using several. Add the lime juice.
And the salt and pepper and mash together.
Layer in a clear, glass pie plate as listed below, but leaving a small border around the edge for each layer, so that each layer shows on the outside. Layer in order as follows:
Layer 1 - Seasoned Refried Beans
Layer 2 - Avocado
Layer 3 - Sour Cream Mixture
Layer 4 - Finely Shredded Cheddar Cheese
Layer 5 - Chopped Fresh Tomatoes
Layer 6 - Sliced Black Olives
Layer 7 - Sliced Green Onion
Serve immediately with tortilla chips or cover and keep refrigerated until the party. Doubles nicely for a 9 x 13-inch pan. Aren't these divided bowls neat? They're known as anti-soggy cereal bowls, but they are perfect for chips and dips. I got them, where else, but Amazon!
Find more dips and party foods right here.
Unable to view the printable below on your device? Tap/click here.
Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.
Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
200426rhp
.
