Seven Layer Dip Recipe

seven-layer-dipThe boys have been soaking up our last week of the neighborhood pool being open and I have been perusing magazines and old cookbooks, growing my collection of must-try recipes. It is a win-win for all.

I am not much one for meal planning. More often then not I find myself crafting our meals without an exact idea of what the outcome will be – just adding a bit of this and a little of that. Blending flavors that feel like they should work together. Sometimes I get it right and sometimes I get it very wrong. But even the wrong is a good thing; I learn what not to do.

I struggle with following recipes – mostly because I like to make do with what I have available. When I saw this Seven Layer Dip recipe in an old Southern Living magazine I loved the Mediterranean flavors they mixed together – and I had almost all of it on my shelves or growing in my garden! They did include pickled okra and mint, which I omitted (you may want to work it in! If those flavors are up your alley/in your pantry they would be a flavorful addition) and I added the chicken to make it a more complete meal.seven-layer-dip-recipe

I made us this seven layer dip recipe last evening – it was so good! Paul said he could eat it every day. It took a little bit of prep work because of all the layers, but it was very basic and makes for a lovely cold dinner on a warm summer evening. Make sure to give yourself plenty of time as it needs to chill.

I made quite a few changes to the recipe and so this is my take on their Mediterranean style Seven Layer Dip Recipe. I served it as supper with tortilla chips, with tomatoes, mozzarella cheese, and guacamole on the side.

Seven Layer Dip

Seven Layer Dip

A Mediterranean vibe adds a delicious and unique twist on the traditional seven layer dip recipe.

Ingredients

    Layer 1
  • 2 cans (15.8 oz) of Great Northern Beans (drained and rinsed)
  • 2 garlic cloves
  • 1/4 cup firmly packed fresh basil leaves
  • 1 TBS lemon juice
  • 1/2 tsp salt
  • Layer 2
  • 1/3 cup red onion
  • Layer 3
  • 1 cup grape tomatoes
  • 1/4 cup pitted Castelvetrano olives
  • Layer 4
  • 1/2 cup sour cream
  • 3 TBS dried parsley (or 1/3 cup fresh)
  • 1 TBS lemon juice
  • 3/4 tsp ground cumin
  • Layer 5
  • 1 can (15oz) black eye peas, drained and rinsed
  • 1 bell pepper
  • 1 jalapeno pepper
  • 1 TBS hot sauce
  • 1/4 tsp freshly ground pepper
  • Layer 6
  • 1 cup cooked chicken
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Layer 7
  • 1/2 crumbled feta cheese

Instructions

    Layer 1
  1. Process all of layer 1 ingredients in food processor until smooth, scrape bowl as needed. Cover and chill until ready to assemble.
  2. Layer 2
  3. Mince onions, set aside
  4. Layer 3
  5. Quarter tomatoes and olives, set aside
  6. Layer 4
  7. Mix all of layer 4 ingredients together, cover and chill until ready to assemble
  8. Layer 5
  9. Chop the bell pepper and remove the seeds and mince the jalapeno. Stir all ingredients from layer 5 together and set aside.
  10. Layer 6
  11. Shred or cube chicken and season, set aside
  12. Layer 7
  13. Err on the side of more.
  14. Assembly
  15. In an 11x7 baking dish layer the prepared ingredients as per the order above.
  16. Cover and chill 1 to 2 hours before serving. Serve with pita bread or your favorite dipping chip.
http://www.jessicalynette.com/food/seven-layer-dip-recipe/
 Seven Layer Dip Recipe Mediterranean Style

Jessica Lynette

3 Comments

  1. Jessica, I Loved this! Am ready to make it again so coming back for the recipe!
    I made a few tiny changes–used plain Greek yogurt instead of sour cream and added a bit of Parmesan cheese with my feta (because I love cheese!). And I skipped the hot sauce because I used some white habeneros….it was delicious! Thanks for posting!

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