Superbowl Seven Layer Dips

I'm fascinated by the seven-layer phenomenon.  Seven layer cookie bars have long been a fave, but frankly, the traditional seven layer dip does nothing for me.  Probably because I'm not a guacamole fan, nor salsa, so I start off uninterested.

thanks thefoodwiz.com, wish I liked this stuff!

But I do love a challenge, so I thought, what would be some other seven layer dips I could dig into?

Here are the results.  Feel free to share yours!

Seven Layer Bacon Cheeseburger Dip


1 lb ground beef, cooked until browned and crumbled
1 lb Velveeta
1/2 head iceberg lettuce, shredded very fine
2 tomatoes, seeded and diced
1 lb bacon, cooked crisp and crumbled
1 can French’s fried onions
1 pt sour cream blended with 4 T Dijon mustard and 1 t salt

Melt Velveeta in a large saucepan, and when fully melted, stir in cooked beef. Pour mixture into a large 9x13 pan. If you aren’t serving right away, wrap and transport to your party, and reheat till the cheeseburger mixture is gooey and hot.

Toppings: First sprinkle the tomatoes over the cheeseburger dip, followed by the bacon. Then the sour cream mustard sauce, followed by the lettuce. Top with the French’s fried onions, and serve with the large scoopable Fritos, or hearty pita chips.


Mediterranean Seven Layer Dip

2 large containers hummus
1 package crumbled feta cheese
1 c kalamata olives, chopped
1 tub tzatiki sauce of your choice
1 seedless cucumber, peeled, seeded, and diced
2 tomatoes, seeded and dices
3 scallions, sliced thinly
4 T toasted pine nuts
extra virgin olive oil
zest and juice of one lemon

Spread the hummus in the bottom of your serving dish.  Then spread the olives over the hummus, followed by the feta cheese.  Toss the cucumber with the lemon zest, and season with salt and pepper.   Toss the tomatoes with the scallions, a squeze of lemon juice, a splash of olive oil and season with salt and pepper.  Add the tomato scallion mixture to the dish, then the cucumber, then tzatiki sauce. Garnish with toasted pine nuts and a drizzle of olive oil.  Serve with pita chips.

Antipasto Dip

2 lbs fresh ricotta
1/2 c grated parmesan
1 lb salami, julienned
1/4 lb prosciutto, cooked until crisp and crumbled
1 jar marinated artichoke hearts, chopped
1/2 c oil cured black olives, pitted and chopped
1 c shredded smoked mozzarella
2 T chopped parsely
2 zucchini, diced
1 jar roasted red peppers, drained and chopped
olive oil
balsamic vinegar
salt and pepper
dried oregano

Saute the zucchini in olive oil, and season with salt and pepper to taste.  Set aside to cool.  Mix the parmesan, parsley and smoked mozzarella into the ricotta, add a little olive oil to smooth the mixture, and season to taste with salt and pepper.  Spread in the bottom of your serving dish.  Top with the julienned salami, then the roasted peppers, then artichoke hearts, then zucchini.  Drizzle with a little balsamic vinegar and sprinkle with oregano.  Top with the olives and crispy prosciutto and serve with crostini made from good Italian bread, or foccacia.

Anyone have a great seven layer dip out there?

Yours in Good Taste,
The Polymath