7-Layer Mexican Dip, Guacamole and Chili Recipe

I can hardly believe it is Friday already! This week flew by for me.  On the home front, my husband and I finally finished putting the rest of the foam letters in our son’s playroom.  They are awesome! They have extra cushion which is perfect because my little guy can practice walking and we don’t have to worry about him falling and hurting himself on the tile floors. I also have to admit that it is nice to have a safe area for him to play and entertain himself while I cook.

I made two yummy dishes that took me back to my childhood.  My mom’s hearty Stuffed Peppers jumped to mind when the temperature dropped below 60 degrees and I was forced to turn on the heat!  Still not as cold as the rest of the country who are covered in snow but cold enough for me to crave something warm like mom's Stuffed Peppers and tomato soup .  I also made one of my favorite Polish dinners - breaded pork chops, mashed potatoes, and a dill cucumber salad.  I promise to give you the recipes for these in the near future.  

Without further adieu, it is time to share the 7-Layer Mexican Dip recipe. A couple years back, my sister-in-law brought over this dynamite dip and within seconds, it was devoured! The chili was made mostly according to McCormick’s Original Chili packet recipe and the guacamole is a Tyler Florence recipe that I saw on the Food Network some time ago.  The rest of the layers are simple ingredients.

Let’s start with the super easy Chili recipe. I have to admit; I do tend to take some shortcuts like this chili packet recipe but why mess with a good thing?  

Turkey Chili

You will need:

• McCormick’s Original Chili Seasoning Mix
• 1 lb. of Ground Turkey or Ground Beef
• 1 jar of your favorite salsa (I like Newman’s Own Mild Salsa)
• 1 can of red kidney beans
• 1/2 cup - 1 cup of water
• Large skillet with a cover

Directions:

• Brown the meat in a large skillet on a medium-high heat.  

• Drain the fat.  

• Stir in the Chili seasoning mix, salsa, beans and about half a cup of water (more or less) to dissolve the seasoning.  Be careful not to make the chili too watery. You just want to pour in enough water to dissolve the seasoning in the skillet. 

• Bring to a boil and cover.  Then, reduce heat to low and simmer for 10 minutes, stirring occasionally. That's it! You've got Chili!

Now, Tyler Florence’s Guacamole.  He has two recipes - one that uses cumin and chili powder and another that uses serrano chiles.  I am going to make the recipe that uses serrano chiles. If you would like to follow along step-by-step, check out this video!

Chunky Guacamole

You will need:

• 4 ripe avocados
• 3 limes, juiced
• 1/2 of a red onion, minced
• 1 garlic clove, minced
• 2 serrano chiles, sliced thinly (I substituted tomatoes for the chiles but if you like the heat, go ahead and use the chiles.)
• 1 big handful of fresh cilantro, finely chopped
• A little extra-virgin olive oil to add that nice shine
• Kosher salt and freshly ground black pepper

Directions:

• Halve the avocado by slicing into the avocado until you feel the pit then carefully turn the avocado around the pit. You then twist open the avocado. Next, you again carefully, hit the knife blade into the pit and twist the knife.  The pit will come right out of the avocado. 

• Scoop out the flesh with a tablespoon into a mixing bowl. 

• Mash the avocados with a fork, leaving them somewhat chunky.  

• Add the remaining ingredients and squeeze half a lime*.  Fold everything together to gently mix. Add more lime, salt and pepper to your individual taste. 

• Lay a piece of plastic wrap right on the surface of the guacamole so it doesn't brown and refrigerate 1 hour before serving.

*The original recipe states to use 3 juiced limes but the lime flavor was extremely overpowering the first time I made the recipe.  I would start with half a lime and add more as you go along according to your taste preference.

Now, we are ready for the 7-Layer Mexican Dip.

7 Layer Mexican Dip

You will need:

• Clear glass pan
• 1 can of refried beans
• 1/2 lb. of Chili
• 2 cups of Guacamole
• 1 (8 oz.) Container of Sour Cream
• 1 lb. of shredded Cheddar Cheese
• Tomato, diced
• Lettuce, shredded
• 1 Bag of Tortilla Chips

Healthy Substitutions:

• Fat-free refried beans 
• 2% cheddar cheese 
• Light sour cream

Directions:

• Spread refried beans in the bottom of the pan.

• Spread the guacamole, then the chili.

• Now, spread the sour cream.  Don’t worry about being perfect.  The easiest way to spread the sour cream is to add three big individual spoonfuls then gently spread it.  

• Sprinkle cheese, then the lettuce, lastly add the tomatoes. 

• Serve with tortilla chips. 

This last bonus recipe was an accident but what a delicious mistake! A couple months ago, my sister-in-law along with her brother and two cousins came for a visit.  My sister-in-law and I were busy in the kitchen making the dip when her cousin ran into the kitchen starving so I suggested a grilled cheese.  The only bread I had at the time was Arnold’s Multigrain Sandwich Flats.  Alyssa grabbed the bread, cheese and then decided to scoop the chili in between the cheese.  At that very moment, “The Alyssa” was born!

"The Alyssa” Chili Grilled Cheese

You will need the following for 1 serving:

• Arnold’s Multigrain Sandwich Flat
• 2 slices of American Cheese
• Butter or butter substitute
• About 2 tablespoons of chili
• Small frying pan
• Lots of napkins

Directions:

• Heat the small frying pan on medium heat. 

• Butter both sides of the sandwich flat. 

• Top the unbuttered side with one slice of cheese, chili, another slice of cheese and the other unbuttered side of the bread.

• Flip the sandwich over when cheese slice closest to the bottom starts to melt. 

• When the cheese begins to ooze, plate and enjoy.  Have those napkins handy!