Having friends over? Need a delicious snack to feed the crowds? Search no more.
The Pioneer Woman has a great take on the classic 7-Layer Fiesta Dip popularized at potlucks, church luncheons, and family reunions. She adds in pan-roasted corn and makes a Pico de Gallo in place of tomatoes.
This recipe has several steps if you choose to make the most delicious version which is: everything from scratch!
But, if you are strapped for time, many items on the list can be store bought--just expect to pay more!
Get your chips ready!!
Eight Layer Dip
Or, use the traditional 9" x 13" Pyrex
1 (16oz) can refried beans
2 Tbls Taco Seasoning
1-2 cups Light Sour Cream
3/4 cup sharp cheddar, grated
3/4 cup Monterrey jack
1 (15oz) can corn kernels, roasted or not
1 small can black olives
1-2 cups fresh guacamole (see below)
1-2 cups fresh Pico de Gallo (see below)
5-6 Roma tomatoes, diced
1 medium onion, diced
1 jalapeño, minced
Handful cilantro, chopped
Salt to taste
2 ripe avocados, coarsely mashed
1/2 cup fresh Pico de Gallo
1. Wash your hands.
2. Prep each layer at a time before assembling.
3. Combine refried beans with taco seasoning until smooth.
--Add your olives (I skipped them)
--Finish with Pico de Gallo on top