I usually make this in a 13" X 9" casserole dish but you can make it in anything that is similar depth and size. I have also made this in a larger tupperware (it was about 11" X 7" and probably 5" deep) so I could transport it easily, throw it in a cooler or refrigerator and then pull it out to serve when needed. This recipe will definitely serve plenty for a party of 10-15. I like to prepare it in advance, up to the night before so it is nice and chilled. Letting it sit in the refrigerator also helps thicken it up since the Rotel, no matter how well you drain it, seems to still want to be a bit runny. Do not worry though if you do not have time to chill it, it still serves up great immediately.
7 Layer Mexi-Dip
You will need:
1 13"X9" casserole dish or dish of your choosing (see above)
1 can fat free refried beans, I have also used the refried black beans and they are yummy, just whichever you prefer
16 oz container of sour crème (I usually use the reduced fat one or fat free)
1 pack of taco seasoning
1 pack quacamole seasoning (at my grocery store it is usually on the side of the little display that holds the avocado’s in the produce section)
2-3 ripe avocados (you will need to squeeze them slightly and you want them to be a little soft, not hard, but not squishy…kind of the consistency of a banana)
1-2 small cans sliced black olives (if you really like them then use 2 cans)
Pickeled Jalapenos (at Kroger they do make some that are Kroger brand that are No Heat, I use these sometimes if I don’t know if they people like spicy)
1 2 cup package of shredded sharp cheddar cheese, you can also use a block of cheese and shred it yourself to make it a bit healthier because less preservatives
2 cans rotel (be sure to drain it well before you use it in the dip)
2 bags of chip (tortilla chips work good and so do frito scoops, sometimes I do one bag of both)
**If you don’t want to make guacamole or can’t find ripe avocados you can buy the premade guacamole in the deli area by the cheeses and dips.
Okay now that you have all of your ingredients. You will need to get your dish out that you are going to use for the dip. You do not need to grease it or anything. Spread your can of beans onto the bottom of the dish using a spatula. Try to make your layers flat and even.
To make the guacamole that is the next layer, you will need to get a little mixing bowl, sharp knife, fork, and a spoon. Cut the avocado in half (remember there is a big seed in the center) and pull it apart so you are looking at two halves, one with the seed and one without. To get the seed out, you can hit the seed with a sharp knife's blade, please do not have your fingers anywhere close holding the avocado, just let it rest on the counter/cutting board and when you hit it with the sharp side of the knife it will hopefully cut into the seed a bit and then you can turn your knife clockwise and it will loosen the seed and you can pull up on the knife and the seed should come right out. Then go to the trash and you can hit your handle of the knife on the side of the trashcan so the blade doesn’t touch, gross, and then the seed should shoot off into the can. If you don't feel comfortable doing that, you can simply grab the spoon and dig the seed out and then discard it. Then go back to the avocado and get a spoon and go around the inner edge of the avocado’s skin to extract the avocado from the shell. Put it in a bowl and discard the skins (be sure that the stem does not come out into your avocado and stays with the skins). Add the guacamole mix to the avocado and mash it together with a fork. This will make you a semi chunky guacamole. Be sure to mix the guacamole mix in well. Now spread the guacamole on top of the beans lightly by dropping dollops of it all over the beans to it will spread and not mix together. Use a spatula for best results. It is okay if you miss spots.
Next, get your sour crème and your taco seasoning. Right in the container that the sour crème is in, using a fork, make a dip in the middle of the sour creme and then put your taco seasoning in and mix it around so then you end up with taco seasoned sour crème. Then spread that mixture on top of the guacamole, using the same dollop method as before as not to mix but to spread.
Now get your shredded cheese and spread a thin layer on top of the sour crème.
Next you will get your drained rotel and spread it by spooning it over the cheese, you will want to kind of shake the spoon so it doesn’t mix in with the cheese and sour crème below. Next you will do the same with your sliced black olives by shaking them over the entire dish but not mixing them with the other stuff, it is okay if it kind of mixes with the rotel.
Now do another layer of cheese, this time make it thicker and cover the whole dish with it so you can still kind of see the below ingredients but not super well. Now spread the drained jalapeno’s on top of the casserole in whatever fashion you prefer. I have done it where I cover every single inch with them but have also done them sparsely as well. People tend to love them though so I usually opt for the more is better method.
If you have prepared this in advance you can just cover it with saran wrap and stick it in the fridge until you are ready to serve.
Serve with chips.
**I sometimes put out small plates and a spoon by this because it can get kind of messy when people try to dip straight out of the dish because the chips sometimes break with the denseness of the dip. I hope you enjoy it!! I love this stuff! Usually when I make it people clear the dish, and if they don’t it does keep well to snack on for a couple of days as long as you cover it back up and refrigerate.
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