Written Saturday at 10:05 p.m.:

I have to bring a side to a picnic tomorrow, and all out of energy (Kian’s birthday party was today and it was great, but we’re exhausted, especially me, and I’ve got the I’m-tired-bitchies — anyone looks at me crosseyed and I’m ready to rip their head off — along with a clear case of stream-of-consciousness writing and an overuse of hypens and em-dashes) I went to the store, threw a bunch of ingredients in my basket and slapped a seven layer dip together (one with six layers). I think it will work.

Written Sunday at 4:42p.m.:

It worked: really, really well. The heat from the refried beans and salsa was tempered by the cool tang of the sour cream, the black beans added substance, and the guacamole added a fresh kick. If it hadn’t been completely devoured, I’d be eating some right now.


16 oz (1 container) sour cream
1 packet taco seasoning
16 oz (1 can) refried beans with jalapenos (or add some diced jalapenos to plain refried beans)
9 oz. (about 1 1/2 cups) guacamole (homemade or store-bought)
16 oz. (1 jar) black beans, drained
16 oz (1 jar) hot salsa
1 to 2 cups shredded “Mexican-blend” cheese (or a cheese of your liking)

In a small bowl, combine sour cream with about 75-percent of the taco seasoning. Taste, adding more seasoning, if desired.

In the bottom of a glass 10-inch pie plate, evenly spread the refried beans. Top with guacamole, black beans, salsa, and seasoned sour cream, evenly spreading each layer before adding another. Top with cheese; chill for several hours to allow flavors to meld. Serve with tortilla chips.

(Note: using lower fat products — like low fat sour cream and fat free refried beans — reduces the calories and fat in this recipe but retains the flavor. )

Categories: Grade Range: A- to A+, Sides, Snacks, Vegetarian


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