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.