03 February 2012

Alright alright, I'll make Superbowl food

After the brief 80s revival that occurred in the late 90s (or judging by the sound of indie bands today, perhaps it's ongoing), I thought I'd gotten over my nostalgia for Frankie Goes to Hollywood and neon sweatshirts, but I feel a wave of it coming on lately.  Suddenly Spandau Ballet is amusing instead of irritating, and I have found myself craving the Good Housekeeping-approved recipes of my childhood at an alarming rate.  Did anyone else eat 7 Layer Dip at every party from 1982 to about 1994?  Was it just a Midwestern thing, or just a low-class thing (if so, I'm OK with it)?  I have been craving it for weeks--both the unimaginative,Taco Bell-like flavors and the memories of the Harvest Gold and/or Avocado kitchen appliances that helped make it possible.

I thought I might try to update the dip a little to suit my super-classy, grown-up tastes.  I'm also pretty excited about the fact that I am now old enough to drink beer with this junk, which probably negates the need for the higher quality ingredients.  Gimme a holla if you remember this delectable American classic, and share your own variations below!

Aaaaaw yeah, baby.


7 Layer Dip 2.0

Serves somewhere between 1 & 16


2 lbs mixed mushrooms, cleaned and roughly chopped
1 small yellow onion, chopped
3 garlic cloves, minced
1 (16 ounce) can black beans
1 tablespoon lime juice
4 cups shredded cheese 
1 (8 ounce) container sour cream
1 cup guacamole
1 cup salsa
1 cup mixed olives, chopped
1/2 cup chopped tomatoes
1/2 cup chopped green onions

In a large skillet, saute mushrooms, garlic, and onion with a little salt. Drain in a colander and set aside cool to room temperature.
In a 9 x 13 casserole or serving dish, spread the black beans, season with salt, and sprinkle with the lime juice.  Smash the beans a bit with the back of a wooden spoon and spread evenly, creating a layer about 1 inch deep.   Sprinkle 2 cups of shredded cheese on top of beans. Sprinkle mushroom mixture on top of cheese. Spread sour cream very slowly on top of mushrooms. Spread guacamole on top of sour cream. Pour salsa over guacamole and spread evenly. Sprinkle remaining shredded cheese. Sprinkle olives, tomatoes, and green onions on top.
Serve at room temperature with pita chips or those delicious, middle-aged fashionable multigrain tortilla chips they're selling now.