web analytics

The Sort of Seven Layer, Maybe Nine Layer, I Lost Count Layer Dip

My husband is the king of buying stuff we don’t need, never tried, and does not appear on any shopping list I’ve ever written.  Costco is like a playground for him.  There are aisles of things I never knew I wanted clogging up precious space in my freezer, pantry, or refrigerator.

A few months ago, he discovered a 7-Layer Dip, a multi-colored, who knows what’s in it, what are those funky colors anyway pasty looking concoction that is apparently delicious on tortilla chips and eaten during sports.  Did I mention my husband doesn’t watch sports?  But, if there’s a sport on any of the 43,000 ESPN channels, it’s okay to eat this dip.

7 layer dip fixed 2

No one else in my house will eat this gooey, nasty looking stuff.  It might be the way my nose wrinkled up when I opened the container for the first time, wretched, gagged, and then held my nose while handing it to Jim to take to his desk and eat in solitude.  When I did get the courage to eat it – blech.  It was every nasty thing I thought it would be.

At one point, I said to my husband, “I could probably make that – and better.”  Ladies, don’t try this at home.  As soon as you say, “I can”, you will.  No need to add to your already overwhelmed life by taking on even more chores.  But really, how hard could this dip be?  Right?

Here’s the hardest part – keeping track of how many layers there are, so you can accurately relate to friends and family who are enjoying it the exact name of the dip.  And you know me with math – once we hit layer 4, we’re talking numbers I’m too afraid to tackle.  This is really an easy dip to throw together.  And you know what?  My kids – and, okay, me too – like the homemade version.  MUCH better.

So – here’s how you do it.

1 can of refried beans

1 packet of Taco seasoning

fresh guacamole (I get mine at Wegman’s, about 16 ounces, but you can make your own)

1 container (16 oz) sour cream

1 jar of your favorite Salsa



Mexican or Taco spiced cheese


To prepare, take the can of refried beans and put into a mixing bowl.  Empty the packet of Taco seasoning into the beans, and using a hand blender, mix together.  Spread this layer in the bottom of your dish (I use a glass baking dish).  Next, spread the guacamole, followed by the sour cream, followed by the salsa.  Top the salsa with lettuce, top the lettuce with the cheese, and then top with diced tomatoes and sliced olives.

It is so much fresher tasting, not as plasticky, and is really quite good, if I do say so myself.

If you want to add layers, cooked and diced chicken breast makes a nice addition, as does seasoned ground beef.  You could leave out the salsa to make it less runny, but add jalapenos or other hot peppers to give it more of a bite.

The best thing about the dip is the ability to adapt it to your family’s preferences.  And if, like me, you don’t care a whole lot about their preferences, but want to make it as easy on you as possible, you can slant the recipe to keep it simple.

The fresh dip can be kept in your fridge about 2 days, but I wouldn’t go much longer than that.  I barely lasts that long in my house.

7 layer dip fixed


Thanksgiving, Fakesgiving, Second Time Around Saturday – OH MY!

As many of you know, I do not always do Thanksgiving dinner on Thanksgiving day.  As your children get older and enjoy the holidays with their own families or in-laws; or when your own holiday is split among parents, grandparents, in-laws and siblings scattered all over the country, it may be necessary to do Fakesgiving, a holiday I can celebrate with my kids, no matter what their Thanksgiving plans are.

And planning is crucial!  Whether you eat your turkey on Turkey Day or another day that works better for your gang, it’s important to be ready without being stressed.  As always, FoodNetwork.com comes to the rescue!  The planning tips, menu suggestions, and fabulous recipes make planning Thanksgiving – or Fakesgiving – a breeze.  If you haven’t visited Food Network Thanksgiving Countdown Planner – you still have time!

photo courtesy of FoodNetwork.com
photo courtesy of FoodNetwork.com

Just a handful of FoodNetwork.com tips include:

1 Week Before: Shop for Nonperishables
Divide up your shopping list into perishables and nonperishables and get the latter out of the way now. Nonperishables include equipment, decor, paper goods and cleaning supplies – but could also include baking ingredients like flour, sugar, brown sugar, corn syrup, canned pumpkin and cranberries. Wait until the day before Thanksgiving to buy fresh vegetables, seafood and bread. Take inventory of tableware, tablecloths and napkins in case you need to pick up anything extra, and make sure each recipe has a serving bowl or platter to be paired with.

1 Week Before: Prepare a Cooking Schedule and Create a Seating Plan
Being organized is the key to keeping stress at a minimum on turkey day. Review your recipes and create a day-by-day schedule for the week leading up to Thanksgiving as well as a day-of plan. Make place cards for your guests if you’ll be hosting a sit-down meal and figure out a seating plan.

1 Week Before: Plan Ahead for Leftovers
Make it easy on yourself (and guests) by having containers and bags at the ready. Leftovers will need to be wrapped up within a few hours of finishing your meal, so better to be prepared.

1 Week Before: Pick Up Your Turkey
If you’ve ordered a turkey, now is the time to pick it up so you can be prepped to defrost it. If you haven’t planned for your turkey yet, purchase a frozen bird today so it will be able to defrost properly in the fridge.

3 Days Before: Defrost Your Turkey and Buy Perishable Ingredients
Thawing a frozen turkey takes time and patience. The best way is to thaw the bird in the coldest area of the fridge with a pan underneath to catch any drips (not on the counter). If you plan on brining (a simple, hands-off way to infuse your turkey with flavor), Anne Burrell’s recipe maximizes taste but minimizes prep with a no-cook apple cider brine. Now is also the time to brave the crowds and pick up any perishable items from the store.

2 Days Before: Make Cranberry Sauce, Pie Crusts and Pie
Try fresh cranberries instead of canned this year, and buy an extra bag when you’re in the produce aisle; they keep in your freezer for up to a year. Cranberry sauce can stay fresh in the fridge up to 2 weeks because of its high acidity, so make it now and refrigerate it in a jar or bowl covered in plastic wrap. If you didn’t freeze your pie crusts ahead of time, make them today and wrap the dough to store in the fridge. If you’ve prepped items and kept them in the freezer, take them out to defrost. This includes any pie crusts or stock you made in advance.

1 Day Before: Prepare Reheatable Side Dishes, Prep Ingredients, Bake Pies
Start to make sides that will reheat well, like casseroles or creamed onions. Prep garnishes, toppings, salad greens and stuffing ingredients. Cook soups and let cool before storing in the refrigerator if you didn’t freeze any options in advance. If your stuffing recipe calls for stale bread, cut the bread now and set the cubes on a baking sheet to dry out. You can go ahead and make your pies, especially Ree Drummond’s Pecan Pie that needs to cool overnight for a natural do-ahead dessert.

Thanksgiving Day: Don’t Stress! Stick to a Day-Of Plan
Preheat your oven in the morning and get your turkey going. If you premade bread, let it defrost at room temperature. Put your wine or beer in the fridge to chill. While the turkey roasts, prepare your other side dishes since they can stand at room temperature for an hour or keep in the fridge. When the turkey is done, let it rest while you make the gravy, reheat side dishes and prep salads.

I don’t know about you, but I can’t wait to get started!  And yeah, I’m just getting started!

Happy Thanksgiving, Happy Fakesgiving, Happy Second Time Around Saturday!  No matter what you celebrate, as long as you have a loving family, good friends, and great food, you have a lot to be Thankful for!