Recipe: Seven Layer Taco Dip

With the Super Bowl right around the corner, I thought it was time I shared some party food! In my version of this classic dip I stuck with the basics, but made sure to add in lots of lettuce and grated my own cheese rather than using the pre-shredded stuff to avoid additives. I opted for whole black beans rather than refried beans because they're a little easier to make and also add a different texture. Pinto beans would be good too. I skipped the traditional black olives because we are not fans at my house, but feel free to add those if you like them. :) If I made this in the summer I'd also toss on some fresh tomatoes. We're eating ours with the Garden of Eatin' No Salt Added Blue Corn Tortilla Chips.

Seven Layer Taco Dip

Ingredients

2.5 cups guacamole (1 batch of the recipe linked)

2 cups sour cream

2 cups salsa

1.5 cups cooked black beans

1 tablespoon homemade taco seasoning

4 cups chopped romaine lettuce (about 1 medium head)

8 oz cheddar cheese, shredded

1 bunch scallions (6-7 scallions), chopped

Directions

1. Layer ingredients in a clear 9 x 13 baking dish in this order: guacamole, sour cream, salsa, black beans, taco seasoning, romaine lettuce, cheese, and scallions. Refrigerate until serving time. Serve with your favorite tortilla chips.