7 Layer Dip is a familiar favorite at most football parties. But for the life of me, I can’t figure out why all the recipes are considered Southwestern. Living in the South Texas, food is rarely covered with sour cream or olives. Delicious, but rarely seen!
My South Texas version
So I came up with a 7 Layer Dip that we would enjoy here along to border of Texas – chock full of our favorite ingredients such as Mexican chorizo, frijoles, avocados and 2 kinds of cheese. To me, this sounds way more Southwestern than a can of black olives!
Even though it’s called 7 Layer Dip, I think you can add as many layers as you like. I mean, who is going to stop you, right? Just add all the yummy toppings that you love and it will be delicious!
Some of the optional toppings you could add would be sour cream, pickled jalapeños, or salsa. You could go crazy and add chopped bits of grilled steak or chicken, or even some shrimp. Or you could simply add another layer of all the ingredients you have already added. 14 Layer Dip? Go big or go home!
Hot and Cool
If you are planning to take this dish to a friend’s house, you can assemble the warm ingredients of your dip (chorizo, onions, beans and melted cheddar) and save the cool garnishes (avocados, tomatoes, queso cotija and cilantro) until its time to serve.
I highly recommend making your own tortilla chips and you can find my recipe here. Simply buy store bought corn tortillas and fry your own. Of course, you can buy chips at the store, but making your own at home simply taste better. Way better! Give them a try!
With so many delicious variations, it’s hard to make 7 Layer Dip with only 7 layers!Print
7 Layer Dip
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 12 Servings 1x
12 oz. Mexican chorizo, casing removed (340g)
1 large onion, chopped
3 cups cooked pinto beans with broth (720ml)
1 cup cheddar cheese, shredded (115g)
2 small or 1 extra-large avocado, peeled and diced
Juice of 1 lime
2 tomatoes, seeded and chopped (8oz/250g)
½ cup queso cotija, queso fresco or your favorite white cheese, shredded or crumbled (57g)
Heat a large 12”/30.5cm cast iron pan and add the chorizo. Heat until the fat begins to render, breaking up with a spoon. Stir in the chopped onions and continue to sauté until the onions are translucent. Remove the cooked chorizo and onions from the pan and hold in a heat proof bowl.
Add the cooked pinto beans to the hot pan along with a few tablespoons of the bean broth. Mash the beans and heat well. Remove the pan from the stove and sprinkle over the cooked chorizo and onions.
Sprinkle the cheddar cheese on top of the chorizo. Keep the pan warm until you are ready to serve.
For the garnishes, prepare the avocado by placing the diced pieces in a bowl and squeezing over the lime juice. Toss to combine well. Sprinkle the tomatoes and avocado pieces over the dip. Top with the queso cotija and garnish with chopped cilantro and optional toppings
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