If you're going to a similar get-together and looking for a take along appetizer, here's one of our favorites.
Long-time readers may recall that I posted this recipe a couple of years ago. It's easy, aside from the chopping prep, travels well, no cooking needed and leftovers are scarce.
Seven Layer Dip
- 2 avocados, peeled, pitted and mashed (see NOTE)
- 1-1/2 TBSP fresh lime juice
- 1/4 C chopped fresh cilantro
- 1/4 C salsa (drain if too liquid)
- 1 (8 oz) container sour cream
- 1 package taco seasoning mix
- 4 plum tomatoes, diced
- 1 bunch scallions (green onions) finely chopped
- 1 (16 oz) can refried beans
- 1 can black olives, drained and chopped
- 2 C shredded Mexican style cheese blend
- Chili seasoning (optional)
- Ground black pepper
NOTE: I've made this recipe using fresh avocados bought a few days in advance hoping they would ripen green and not an overripe brown. But this time, a ready-made product in the produce department was so much easier (and reliable).
If you prefer to make fresh guacamole, continue with step 1.
- Mash avocados in a bowl (if using fresh). Add lime juice, cilantro, salsa, and pepper.
- Blend sour cream and taco seasoning in a small bowl (add in dash of chili seasoning if using).
- Using a 9x13 dish layer ingredients: spread refried beans, top with sour cream mixture, then spread guacamole. Top with tomatoes, green onions, cheese and black olives.
Like with any recipe, there's lots of variations and ways to spice up this one. Adding chili powder to the sour cream kicks it up a little or a lot, depending on your taste preferences.
There's not much that can go wrong with this appetizer, except that it disappears when served at a large gathering. Serve with an accompanying large bag of chips. The "scoop" type chips work best.