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  • eight-layer dip

    filed under: Food + Drink on October 26, 2014

    I am posting this in the wrong season.  I mean, technically speaking.  Does delicious eight-layer dip ever go out of season?  In this day and age we can get everything we need at the grocery store all year round it seems.  Even organic options!

    Eight-Layer Dip

    I just happen to have a little party coming up and this sounded like the perfect appetizer, even if it is closer to winter than summer.  This particular recipe comes from The Pioneer Woman’s A Year of Holiday’s cookbook, which is one of my favorites.

    Eight-Layer Dip!

    She adds roasted corn to her recipe which is genius.  I LOVE roasted corn and the idea of it added to 7-layer dip makes me  happy.  And bloated because I end up eating 57 million salty tortilla chips when this dip is around.

    eight-layer dip

    Eight-Layer Dip!

    • Prep Time:20m
    • Total Time:20m
    • Serves: 8

    Ingredients

    • 6 Roma tomatoes, diced
    • 1 medium onion, diced
    • 1/4 c cilantro, chopped (You can use less depending on preferences)
    • 1 jalapeno, seeded and diced
    • 2 limes, divided
    • pinch salt
    • 2 avocados, pitted, peeled, and diced
    • 1 16-ounce can refried beans
    • 1 c sour cream
    • 1 c black olives
    • 3/4 c Monterey Jack cheese, grated
    • 3/4 c Cheddar cheese, grated
    • 1 1/2 cups roasted corn kernels

    Instructions

    1. Add first four ingredients in a medium bowl. Add the juice of 1 lime and pinch of salt.
    2. Stir to combine, set aside.
    3. Add avocado's to a separate bowl and mix in HALF of the tomato mixture. (reserve the other half for the corn)
    4. Spread refried beans onto a serving platter in a flat smooth layer. (A small offset spatula works great here)
    5. Add dollops of sour cream on top and carefully spread in an even layer over the refried beans.
    6. Add the tomato/avocado mixture you have made in dollops and then spread in an even layer.
    7. Sprinkles the olives and the grated cheeses over top.
    8. Now add the roasted corn to remaining tomato mixture and stir to combine.
    9. Add the tomato/corn mixture on top of cheese layer. Squeeze remaining lime. (Use a much or as little as you would like. If you want to use less, feel free to set extra lime to the side and offer to guests to use at their discretion.)

    Recipe just barely adapted from The Pioneer Woman.

    Eight-Layer Dip!

    I am still debating on wether or not to serve these on a platter or in individual cups.  I like the idea of the cups, but people still need a plate for the chips right?  So I am not sure the extra efforts is worth it in the end.  If you have experience with this method I would love some insight!

    Eight-Layer Dip!

    Oh my word do I love this stuff.  I could eat it every single day of my life.  The only difference is that I omit the beans and make a layer of taco seasoned ground beef.  Which I can’t believe I just shared with you because people usually react in horror when I tell them I don’t like refried beans.

    Here I go sharing an un-seasonal recipe AND confessing I am practically un-American with my dislike of refried beans. Don’t be made at me ok?  Just make this awesome dip and lets be friends again.

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    Comments

    Ugh I wish we could get refried beans in the UK! I’d love to make this, it looks sooooo delicious!

      You don’t have refried beans?!? It seems like such a universal thing. Well, I guess you could always make from scratch? (sounds like a lot of work) 🙂

    Holy cow. I don’t even know what to say about this. I need it in my life immediately.

    Mmm the more layers, the better! HELLO gorgeous!

      Well thank you!! Oh, oh… you meant the dip?

    I’m with you on the refried beans so you are not alone and love the idea of serving this in cups if you are entertaining. . and couldn’t you simply stick some chips (like the longer straight ones from Costco) into the dip in the cup? that way, everything is there and ready to eat! I also eat like 57 billion chips when there’s dip involved. . it’s the only way to eat it!!! love this, Amanda!

      YAY!!! So glad I am not alone. 🙂 That is a good idea about the chips… I may need to try it! 🙂

    I’d just like to do a great big face plant into those eight layers of awesomeness. You don’t mind, do you?

    Funny…I make it with taco meat instead of refried beans too because I do not like refried beans – I think it is a texture thing! I have to confess that I like the fast food taco meat style vs true Mexican taco meat, which I know seems so pedestrian.

      Not pedestrian as much as AWESOME. I think we share on brain on this topic. 🙂

    Not a fan of refried beans either. I would go the easies t way out with serving the dip. That way it would let everyone get the amount they wanted. Takes up less space too on a table.

    I’m not sure there is a “wrong” season for this. I love dips at any time of year. Especially this particular combination of flavors! Love it!

    Linda

    This is SO good! Thanks for sharing it (the actual food and the recipe). I will be making this
    WITH the jalepenos and without the olives. Isn’t it funny how we all have different tastes? That’s the beauty of food prep!

      I know that my husband would prefer your recipe! He loves jalapeños! 🙂

    Okay…I haven’t eaten all day (it’s already 5pm here) and I AM LITERALLY SALIVATING AT YOUR PHOTOS. I love posts that are “unseasonal” – simply because there’s no right or wrong time to make a delicious dish like this…I’d eat it any time of the year!!!!

    The rcipe and photos look great,

    Don't Pass on Dessert!