The 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.
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.
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