How to Make Seven-Layer Dip

If you want to be really fancy, you can turn this seven layer dip recipe into an eight-layer dip just by putting the seven layers on top of a layer of shredded lettuce. This recipe makes enough for 16 appetizer-sized servings. Since this dip is made in advance, it's ideal for parties and entertaining.

Difficulty:

Moderately Easy

Instructions

Things You'll Need

• Plastic Wrap
• Tortilla Chips Or Crackers
• Serving Platters
• 1/4 c. sliced green onions
• 1 c. shredded cheddar cheese or Monterey Jack cheese
• 1 6-oz. container guacamole dip
• 2/3 c. chopped, seeded tomatoes
• 1 8-oz. carton sour cream
• 1 9-oz. can bean dip
• 2 tbsp. sliced, pitted olives
• 1/4 c. taco sauce or picante sauce

1. Combine bean dip and picante sauce. Spread on a platter in a 1/4-inch thick layer.

2. Layer sour cream and then guacamole dip.

3. Top with cheese, green onions and then olives.

4. Cover with plastic wrap and chill at least 4 hours (and up to 24 hours).

5. Before serving, sprinkle the seven layer dip with chopped tomato. Serve with tortilla chips or crackers.

Tips & Warnings

• Good luck making this dish lighter. It's not meant to be spa food. You can make a dent in the calories, though, by using reduced fat sour cream and reduced fat cheese. Getting rid of the olives would cut down on calories as well. If you still want seven layers, spread 2 to 3 cups shredded lettuce on the platter as your first layer and then proceed as directed, except omitting the olives.

• You can also try making your own guacamole.

• If you're bringing this seven layer dip to a party, prepare it in a disposable tin tray. This way, if the dip isn't gone and you're ready to go, you can leave the tray behind.