7-Layer Dip

Hope you all are doing something nice for Labor day!  The last day of summer is not all about putting away your white summer clothes and saying good bye to summer (boo....).  It's about celebrating the economic and social achievements of the American workers.  Let's face it.  We work very hard.  Sometimes too hard.  And deserve a day off.  And what normally do you do on a day off?  Eat!  Veg.  Spend time with your family and friends.  Or if you're feeling gutsy; shop.  Did you know Labor Day is supposedly the second busiest time of the year for shopping?  It falls right behind Black Friday.   

My plans are to hit the pool with some friends and go to a BBQ (if the weather pulls through)!  Of course I'm bringing a side dish and the one I'm bringing is none other than the 7-Layer Dip!  This dip is so fresh and can be made in a matter of minutes.

I almost got lazy and bought a pre-made dip at the store, but once I saw the store's option, I changed my mind.  It was kind of wimpy looking and wasn't an official 7-layer dip; it was more like a four layer dip.

This dip is also great because it can be stored at room temperature for quite some time and can serve as a nice appetizer or side item during the meal.

Servings:  24
Serving size- 1/4 cup of dip
Calories:  247.6

Fat:  26.1 g   

Carbs:   6.4 g

Fiber:    .46 g 

Protein:  11.5 g 

Points:  8

Recipe:

.85 to 1 lb. of ground beef

1/2 teaspoon chili powder

1 (16 ounce) can refried beans- I used Trader Joe's Refried Pinto Beans (GF)

3/4 (12 ounce) container of lite sour cream

4 cups shredded Cheddar-Monterey Jack cheese blend

1 cup of guacamole dip (see guacamole dip recipe)

1 cup of salsa-  I use Trader Joe's Organic Tomatillo Roasted Yellow Chili Salsa (GF)

1 (2.25 ounce) can black olives, chopped

1/2 cup chopped tomatoes

1/2 cup chopped green onions

*This is a GF version.  A non-GF version could substitute taco seasoning for the chili powder, Pace's salsa for the GF salsa and vegetarian refried beans instead of Pinto Beans.

1.  In large skillet, brown ground beef.  Drain fat and mix in chili powder.  Set aside to cool to room temperature.

2.  Spread the beans into the bottom of a 9 x 13 inch pan that is about 1 1/2 inches thick.

3.  Sprinkle two cups of shredded cheese on top of the beans.

4.  Sprinkle beef on top of the cheese.

5.  Spread sour cream very slowly on top of the beef.

6.  Spread guacamole on top of sour cream.

7. Pour salsa over guacamole and spread evenly.

8.  Sprinkle remaining shredded cheese. 

9.  Sprinkle black olives, tomatoes, and green onions on top.

10.  This dish can be served immediately or can be refrigerated over night until ready to serve.

11.  Serve with corn chips.

Heavenly.

Enjoy your Labor Day!