I used to know of a small restaurant called ‘The Times’ on 41st Ave near Dunbar in Vancouver where they served an appetizer sized baked seven layer dip. Served in a large diameter ramekin type dish, their version had refried beans, black beans, guacamole, salsa, sour creme, and two types of cheese. The dish was suitable as an appetizer for four, but I remember more than just a few times where I ended up sharing it with a friend as a meal. The dish would arrive at the table with a thick layer of melted mozzarella and cheddar cheese similar to lasagna, but upon breaking through the cheesy top with a sturdy tortilla chip and starting to devour you quickly discover the different layers… and later on, that this may be the tastiest (yet ugliest) chip dip you have ever eaten!
We made a few changes to this recipe to make it our own and our version of this dip does not include the guacamole layer, but it can be served on the side. Also, for those who do not like the texture of baked sour creme, that layer can be served on the side, as well, or you can substitute cottage cheese. Enjoy the photos!
Seven Layer Dip (Makes two as pictured above)
1 can refried beans
1 can sliced black olives
1 lb ground beef, browned and drained or 1 can black beans, drained
375mL sour creme (add as a layer or serve on the side) or 375mL cottage cheese
2 cups guacamole (optional – add as a layer or serve on the side)
approx. 600ml salsa
approx. 100g cheddar
approx. 100g mozzarella
1 tblsp taco seasoning (to taste)
3-4 spring onions, chopped
1 bag tortilla chips for each dip
Preheat oven to 350 degrees F. Mix refried beans and taco seasoning thoroughly in a small bowl to use as the first layer. Build other layers as shown above, substituting the black beans for ground beef and/or cottage cheese for sour creme. Bake for 1/2 hour or until dip is bubbling and cheese is starting to brown. Allow to cool for five to ten minutes. Serve with sour creme and tortilla chips. Enjoy!