7 layer dip

  

 It's Sunday Funday and this week’s theme is salsa!

It’s hard for me to reimagine salsa, since I love my recipe so much!

I thought about making a corn salsa with some leftover corn, but then life got in the way and the corn went past its prime.  But I did have a recipe using salsa just waiting to be published: a classic 7-layer dip!

7 layer dip is the ultimate party food.  It's quick to put together and delicious to munch on!

• 7 Layer Dip by Amy's Cooking Adventures
• Celery Rhubarb Pico de Gallo by Cook with Renu
• Homemade Smooth Taco Sauce by Palatable Pastime
• Mile High Salsa Pie by Making Miracles
• Olive Oil-Poached Salmon Bellies with Cantaloupe-Preserved Lemon Salsa by Culinary Adventures with Camilla
• Pico de Gallo: Classic Fresh Tomato Salsa by Our Good Life
• Pico de Gallo / Fresh Mexican Salsa by Sneha's Recipe
• Roasted Jalapeño Salsa by Karen's Kitchen Stories
• Salsa Pebre Chileno by Food Lust People Love
• Three Bean Enchiladas with Corn Salsa by A Day in the Life on the Farm

 

7 layer dip

 

1 (16 ounce) can refried beans

1 (10 ounce) can Rotel diced tomatoes and chilis

3 avocados, mashed

3 tablespoons salsa

¼ teaspoon garlic powder

1 cup sour cream

1 tablespoon chili powder

½ teaspoon ground cumin

½ teaspoon dried oregano

¼ teaspoon garlic powder

Sliced black olives

Shredded lettuce

2 cups shredded cheese

1 tomato, diced

 

Stir together the refried beans and diced tomatoes and chilis.  Spread on a platter.

 

Stir together the avocadoes, salsa, and ¼ teaspoon garlic powder.  Spread the guacamole over the bean mixture.

 

Stir together the sour cream, chili powder, cumin, oregano, and garlic powder.  Spread over the guacamole.

 

Sprinkle shredded cheese over the top, followed by sliced olives, diced tomato, and shredded lettuce.