In the US, there are many variations of this recipe for seven-layer dip. Some say it is Mexican-influenced, but I think that’s a stretch with just the refried beans, guacamole and taco seasoning. However, this is a very popular party and picnic food. Sometimes I see different layers, but this is my version. I have even managed to make this recipe for seven-layer dip using all ingredients bought in London. Previously, I used to import my own seasoning. I still usually make my own refried beans instead of buying tins. Interestingly, they are often labelled as rose coco beans from the Caribbean rather than pinto beans, which is what we call them in California.
1 can (435g) refried beans
300ml soured cream
3 Tbsp taco seasoning
4 stalks spring onion, sliced thinly cross-wise
3 medium sized tomatoes, chopped
1/2 c sliced black olives, drained
150g shredded cheddar cheese
Salt and pepper to taste
Pinch chili powder (optional)
First prepare the mashed avocado. Remove the skin and seed, and mash the avocado with the juice of one lime in a small bowl. Add salt and pepper to taste. You can also add a pinch of chili powder. Mix until smooth and then set aside.
Next, in a separate small bowl, mix the soured cream with the taco seasoning until well-blended. Set aside.
In a pyrex dish (around 9×13 inches), spread the refried beans in an even layer. Next spread the mashed avocado layer. Then top with the soured cream layer. Sprinkle the next ingredients in layers, starting with spring onion, tomatoes, olives and then cheese. Serve with tortilla chips.
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