Guess who’s going to the World Series for the first time in 29 years?!?!?!?!?!
Kansas Cityyyyyyyyy!!!!!!
The last time the Royals made it into the World Series (around this time back in 1985), you probably would have found me rocking my favorite pumpkin suit while cheering on the team. (Ok ok, probably watching Elmo.)
Photo credit: my friend, Maux
But twenty-nine years later (yesterday), I was squished into a dive bar in midtown with about 10 friends and what felt like the rest of the city…eating and drinking and cheering and Let’s-Go-Ro-yals-clap-clap-clapclapclap-ing….and then freaking out when the Royals won. You guys, we WON! Kansas City really won! We’re going to the World Series!!!
I’m pretty sure that the cheering in Kansas City yesterday could have been heard on the moon. So much fun.
Oh! And just when the game couldn’t get any better, my former student Gracie was selected to belt out God Bless America in the 7th inning (so proud of her!), Paul Rudd came back to town for the game (“party at mom’s house!”), and I got to jam out to my friend Sara Swenson’s “Let The Good Boys Win” song about the Royals on the way home (which is still available for free download right now — do it!).
So yep, I’m warning you now, get ready for all sorts of game day everything coming on the blog this next week. Because that’s pretty much all that anyone in Kansas City has on the brain right now. And as you saw in the title for today’s post, I’m sharing my take on one of the most epic, “winning” game day recipes — 7 Layer Dip.
I actually made this one on the recommendation of a friend. I couldn’t decide what to bring to an earlier watch party, but when I asked her for a suggestion, she replied without hesitation that she wanted 7 Layer Dip. I have made it a handful of times before, but never blogged about it. So I decided it was time to photograph my version of it and share it with you all too.
My version, of course, is all about the colors.
And the delicious flavors.
(But let’s be real, mostly the colors.)
I’ll be honest though, any time I have eaten 7 Layer Dip, I can never quite discern exactly what the 7 layers are supposed to be. Some are obvious — refried beans (I used Old El Paso’s vegetarian refried beans), guacamole, taco-seasoned sour cream, and cheese. But everything else always seems to be a big toppings party with whatever ingredients sound good.
Since I’m all about the colors, and since I’m on a mission to “freshen up” some classic Mexican recipe with Old El Paso this year, I went with some red and yellow cherry tomatoes, black olives, green onions, and extra red onions and cilantro (that were also used in the guac). Let’s just pretend those add up to 7.
To make the 7 Layer Dip, simply layer all of the ingredients in even layers in a big casserole dish or a large bowl or plate.
(Note: I do not recommend making this, as often happens, in a large trifle dish. The goal is for people to be able to get all 7(ish) layers in one scoop. So the shallower the serving dish, the better.)
Then once it’s ready to go, take a moment to admire all of those gorgeous, happy, fresh colors…
…and then dive in.
And then get back to cheering on that favorite team of yours. GO ROYALS!!!
7 Layer Dip
- Prep Time: 25 minutes
- Total Time: 25 minutes
- Yield: 10 -12 servings
Description
This is my favorite recipe for classic 7 Layer Dip. It’s fresh, colorful, and always a winner with a crowd!
Ingredients
- 1 (16-ounce) container sour cream (2 cups)
- ¼ cup (1 packet) Old El Paso taco seasoning
- 2 (15-ounce) cans Old El Paso refried beans
- 3 cups freshly-made guacamole
- 2 cups shredded Mexican cheese
- 2 cups cherry or grape tomatoes, halved
- ½ cup sliced (drained) black olives
- ⅓ cup diced red onion
- ¼ cup thinly-sliced green onions
- ¼ cup fresh roughly-chopped cilantro leaves
Instructions
- In a small bowl, whisk together sour cream and taco seasoning until thoroughly combined. Set aside.
- Spread the refried beans out in an even layer in the bottom of a 9×13-inch baking dish. Layer the guacamole in an even layer on top of the beans, followed by a layer of the sour cream mixture, then the cheese, tomatoes, olives, red onion, and green onions. Then sprinkle the cilantro evenly on top of the green onions.
- Serve immediately with chips for dipping. Or cover with plastic wrap and refrigerate for up to 6 hours.
This is a sponsored post in partnership with Old El Paso. I am joining a team of bloggers to develop all sorts of fresh, Mexican recipes this year, and all opinions are my own as always. Thanks for supporting the brands that help make this site possible.
Just found your website and love reading all your recipes! Can’t wait to start trying them!
I have made this wonderful dip several times (I couldn’t find my recipe and yours is identical) and it’s always popular. I usually serve this on a yellow Fiestaware platter that belonged to my grandmother.
I too, live in the KC area (GO ROYALS!).
Thanks for sharing your recipes!
My very first time making a “7” layer dip and your recipe helped me nail it! With Rave Reviews!! I ran out of time for the purple onion. I won’t next time, because I love how colorful it is. The party guests ooooo’d and aaaaaa’d as I opened the lid of its cooler carrier. I love to hear and see people happy!! I’m so happy I found your recipe immediately. No time wasted digging through others. It’s delicious!
Thank you for your sweet words, Julie, we’re so happy you loved this! :)
I’m not sayin’ it’s your dip that won the Series for us, but I’m not saying it isn’t, either!!! :-) :-) :-) Long live the Kansas City Royals!!!!!!! (And just FYI, I was in my 20s the first time around and now nearly 60 with the World Series win under our belts!!! LET’S GO ROYALS!!!!!
Isn’t Old El Paso just the best?? I LOVE their seasoning mixes & dinner kits (Stand & Stuf is genius!)! My daughter loves their Restaurante Salsa as well — I prefer Pace Picante Sauce, though, I like my salsa runnier, and it’s less pricey since it comes in a big jug (are ya listening Old El Paso? We need BIG JUGS of salsa ;) )
I’m like you, I really like colourful food, I grow different types of tomatoes in the summer, and often make a big bowl of fresh salsa using different coloured tomatoes, preferably heirloom since they have the coolest colours and amazing flavour! (yellow, red, pink, black, brown, orange, striped, purple, the list goes on! And white sweet onions, some yellow and some purple, green onion tops and peppers of different colours & flavours, too! YUM! It got really chilly today, and there’s nothing like Mexican to warm things up (I swear the furnace is going on tonight!) I do NOT like cilantro, though — apparently it’s a genetic thing, people either love it or hate it, no in-between, and I am of the “hate it” ilk.
That’s so cool that you grow your own tomatoes! We hope you enjoy the dip, and we totally agree that Mexican food is the best antidote for chilly weather! :)
I made this as a Thanksgiving appetizer. Outstanding! I made the guacamole a little on the spicy side and the addition of the cilantro made it so good, my husband is asking for it for a party this weekend. Thank you
Incrivelmente bonito, e como eu adoro fazer comida mexicana deve ser maravilhoso.
Congrats to your KC Royals. Here in the Lou, we were sure hoping it would be the St. Louis Cardinals playing the Royals in the BIG GAME. :( At least we can cheer for the team on the other side of the state.
Always a crowd pleaser, indeed! I freakin’ LOVE 7 layer dip, but rarely make it myself. I need to change that!
And it’s easy to make it actually healthy! I’m going to try to make my own refried bean dip and my sister makes a delicious guacamole dip! I shred my own cheese to not eat the coating they put on bag cheese. Any who.. Enjoy!
What a pretty dip! And I love seeing the pic of your friends + the pumpkin costume, so fun!! :)