Seven Layer Dip for a Crowd

Presenting . . . my "Seven Layer Dip for a Crowd," from the "Fiesta Mexicana" chapter of The Infinite Feast. I use store-bought salsa and guacamole but you could make the fantastic guacamole and salsa recipes in my cookbook's "Fiesta" chapter instead! Go with 1 ½ times the salsa recipe and double the guacamole.

Seven Layer Dip for a Crowd

Makes 30 or more servings


I take this to parties in a big pan, about 17 x 13 x 3 inches. It’s a fiesta!


3 cans (4 ounces each) diced green chiles

4 cans (15.4 ounces each) organic refried beans

2 bunches green onions, white and green parts, sliced

1 jar (10 ounces) colossal pimiento-stuffed olives, sliced

2 containers (16 ounces each) sour cream

1 package taco seasoning (2 tablespoons) - or make it yourself - page 157 of my cookbook!

3 cans (15.5 ounces each) black beans, drained

3 jars (15 to 16 ounces each) medium salsa

32 ounces guacamole

16 ounces shredded Mexican blend cheese

3 bags (13 ounces each) tortilla chips. Extra credit for lime flavor!


In a medium pot, over medium-high heat, stir chiles in with refried beans and cook till hot, about 5 minutes, set aside to cool. Mix 2 tablespoons taco seasoning in with the sour cream.

7-layer order, from bottom up: refried beans, guacamole, black beans, salsa, sour cream, cheese, onions and olives. Refrigerate till serving.


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From "The Infinite Feast: How to Host the Ones You Love—Recipes from the Big Easy . . . and Beyond" by Brian Theis, 2020 Click here for more on my best-selling cookbook!


Sticking your chip in the Seven Layer Dip is the best exercise to get at any party!


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