Countdown to Superbowl – Seven Layer Dip

This recipe has been a favorite of mine since my childhood.  My mom always made it for holidays and the Superbowl.  I introduced it to my husband’s family and it has since become a staple for their family get-togethers as well. 


2 large avocados or 3-4 regular sized avocados.

1 tsp lemon juice

1/2 tsp garlic salt

1/4 tsp chili powder

salt to taste

8 oz sour cream

1 packet taco seasoning

1 and 1/2 cups shredded cheddar cheese

1 and 1/2 cups shredded jack cheese (I use the pre-shredded cheddar/jack mix when I’m feeling lazy)

1 Roma tomato, diced into small pieces

1 can sliced black olives

2/3 cup sliced green olives

1 bag Doritos or tortilla chips



One of the most important factors to good guacamole is picking ripe avocados.  If you plan on using your avocados that day or the day after, you want to find an avocado that is dark in color, whose little stem removes easily and flesh gives slightly under pressure. The top will feel a little squishy  but you don’t want the whole thing to be squishy or it will be overripe. If you have a few days before you use them, pick an avocado that has not ripened yet.  Leave avocados at room temperature to ripen.

Slice avocado in half (slicing through the flesh only, leaving seed in tact). Twist each side in opposite directions to separate.  Hold seed half of avocado in palm of hand. Using a LARGE  sharp chef’s knife to lightly tap seed (do not try this with a small or dull knife).  This should lodge the knife into the seed.  Turn knife counter-clockwise, 90 degrees.  Your seed will come out of the avocado and stick to the knife.  Knock the seed in the opposite direction on the side of a bowl to remove it from the knife (do not try to pull seed off with your hand).  One of my best friends would also tell you not to stab the knife downward into the seed.  You will end up at the ER getting your hand stitched back together.  🙂

Run a larger spoon along the inside of the peel to remove the flesh.

Layer 1: Place avocados in a medium-sized mixing bowl.  Add garlic salt (or fresh garlic and salt), chili powder, lemon juice and salt (if needed). Using pastry cutter or fork to smash avocados until spreadable consistency. Taste to be sure your seasoning is sufficient.


Spread guacamole on platter.





Layer 2: Mix sour cream with 2/3 packet of taco seasoning. Spread on top of guacamole.



Layers 3 and 4: Spread jack and cheddar cheese on top of sour cream mixture.



Layer 5, 6 and 7: Sprinkle tomatoes, black and green olives evenly onto cheese.

Serve with Doritos or your favorite tortilla chips.


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