Seven Layer Dip

Who does not like chips ‘n’ dip? I love making this Mexican dip for get-togethers. Very easy to put together and you don’t have to worry about leftovers because there won’t be any. Instead of making it the traditional way with vertical layers, I like to arrange my layers horizontally. This way the colorful and appetizing ingredients are more visible and people can choose if they want to skip something. You can play around with lot of different ingredients such as different type of salsa, peppers, roasted corn, guacamole, cheese,roasted peppers and so on.

You need:
1 small can black olives
1 cup sour cream
1 can refried pinto beans
1 cup jalapeños peppers (Nacho) sliced
1 cup Mexican cheese blend
1 cup fresh salsa
1 cup and little more roasted corn and black bean salsa

This is a rough estimate as the quantities of ingredients depend on the size and shape of the serving platter.

Take a large serving platter of any shape. I prefer round as you can create the layers in concentric circles and the one I chose also has a little depth. Select an ingredient for the inner most layer. I started with fresh salsa in the middle. Second layer is olives followed by a layer of refried beans. Fourth layer is sour cream. I chose to surround the sour cream with jalapeños. Bright green and white offers a nice contrast. The last two layers are roasted corn and black bean salsa and Mexican cheese blend in that order. Finally, on the innermost layer, I added a small dollop of sour cream. Do not worry about perfect circles or uneven layers. You can always cover the uneven lines later.
Serve with Tortilla chips (I like it with pita chips as well!)