Warm Seven Layer Dip
Warm Seven Layer Dip is perfect for many occasions. This dip is great for game day, family gatherings, parties, friends over, or Mexican food night. So I like to make this dip ahead of time and then just bake it when I’m ready. This dip is served warm and is a perfect comfort food. The creamy, slightly spicy, white cheese with the meat, and beans are a great combination for the perfect bite. Sometimes I serve this inside of a fajita tortilla or corn taco shell. It has everything one needs to eat a taco! However you serve it, you are not likely to have left overs.
I tend to serve this dip as a starter, as I am getting all the other food together. It serves well for back yard eating events. Just warm it up, serve with some tortilla chips or place some taco shells on a platter. Family and friends can easily serve themselves as the other food comes together. This dip also reheats well. Just store in a air tight container and re-heat in the microwave for about 2-3 minutes.
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Ingredients
- 2 lbs of cooked taco meat
- 1 Tablespoon of chili powder
- 1 teaspoon of cumin
- 1/2 teaspoon of coarse black pepper
- 1 teaspoon of granulated garlic or garlic powder
- 1 medium yellow onion
- 24 ounce can of refried black beans or regular refried beans
- 19.05 ounce can of drained black beans
- 32 ounce White (blanco) melted prepared cheese block
- 15.5 ounce jar of medium Queso (any brand)
- 1/2 cup of milk
- 3 Roma Tomatoes
- 1 small white onion finely chopped
- 3-4 stalks of chopped green onions
- 3 jalapenos – finely chopped
- 1 bunch of cilantro – chopped
- 1 can of sliced black olives
- 16 ounce container of sour cream
Supplies
- Baking dish
- Baking sheet
- Frying pan
- Sharp knife
- Cutting board
- Mini chopper
- Cooking utensils
- Microwave safe large bowl
- Can opener
- Foil
Directions For Warm Seven Layer Dip
- Cook the taco meat by browning the meat with chopped onions, granulated garlic, coarse black pepper, chili powder and cumin, in the frying pan. I do not add any salt because once combined with with cheese in the dip, there is enough salt already. But, if I was just making for tacos, I would add 1 Tablespoon if kosher salt. You could also make with ground turkey instead of ground beef.
- Next, pre-heat oven to 375° Fahrenheit.
- Now, cut up the cheese block into small chunks. Then melt in a microwave safe bowl with the milk for 4 minutes and stir. So if the cheese is not fully melted, microwave again for another 1-2 minutes and stir.
- Then stir in the jar of Queso and heat for another 2 minutes.
- Then add in the chopped cilantro, tomatoes, white onion, and jalapenos. Next, heat for another 2 minutes in the microwave and stir.
- Now add in the chopped green onion and stir.
- With a spoon or spatula, add the refried beams to the bottom of the baking dish.
- Next, add in the can of black beans. Don’t forget to drain first.
- Then add in the cooked meat and spread over the beans.
- Now, cover with a layer of sour cream with a spatula.
- Now pour over the Queso mixture. Then place the baking dish on a baking sheet (in case it spills over, this is a lot easier than cleaning the oven).
- Cover with foil and bake for 30 minutes. Then add the sliced black olives. Then bake for another 5 minutes uncovered, or longer if you would like it slightly brown on top.
- The Warm Sever Layer Dip is ready! Serve while warm. This can also be made ahead up to two days and just bake when you are ready. Leftovers should be stored in an air tight container. I have never had any.
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