It’s Super Bowl Sunday and you know what I made..my famous Seven Layer Dip, a must at every family gathering since I started making it 10 years ago….
This one is slightly different – I added black beans to the bottom (I do not like refried beans for those of you who are wondering why black beans?? And this is healthier). There are several versions of this dip; with ground beef, without beans, different kinds of cheese, vegan. This is my favorite. (I also made a small vegan dip, no cheese or sour cream, for one of my best friends who will also be at our super bowl party)
Unfortunately, packaged taco seasoning can be a source of hidden gluten. So I made my own gluten free taco seasoning mix with spices and herbs. There are some out there – Ortega and Old El Paso – But be careful!
Old El Paso products are not labeled gluten free by the manufacturer. Many of their products do not contain gluten ingredients, but the company cannot verify that there is no cross contact on the ingredients that come from other suppliers. I was told that if there is a chance of cross contact on their end, there will be an allergy statement. So if you are very sensitive I suggest you make your own, below is a good recipe I use.
Gluten Free Taco Seasoning
Makes 6 Tablespoons (you can cut the recipe in half for the dip or make it all and the keep the rest for another time!)
- 2 tablespoons gluten free onion powder
- 2 teaspoons gluten free garlic powder (not garlic salt)
- 1 tablespoon salt (optional – I do not use salt ever in cooking or baking)
- 1 tablespoon gluten free chili powder
- 1 ½ teaspoons crushed dried red pepper
- 1 ½ teaspoons gluten free ground cumin
- 1 teaspoon dried oregano leaves
- 1 ½ teaspoons cornstarch
- 1 teaspoon sugar
Place all ingredients in an 8 ounce jar and shake until seasonings are well distributed. Makes about 6 tablespoons of mix. Store in a cool, dry location.
Easy enough right?
Light Seven Layer Dip
- 2 16-ounce cans black beans (or 1 can black beans and 1 can pintos), drained
- 2 teaspoon taco seasoning
- 1 cup light sour cream (or Greek yogurt)
- 2-3 Tablespoons taco seasoning
Layer 3: Guacamole
- 2 avocados, halved, seeded and peeled
- Juice of 1/2 lime
- 1/4 cup diced red onion
- 1 garlic glove (optional – I do not use that much)
- ½ – 1 cup grated Mexican 4 blend cheese OR Pepper Jack and Cheedar mix
- 2 tomatoes, diced
- 1/3 cup sliced black olives
- 3 Scallions, chopped
- Layer One: Combine the beans, and taco seasoning in a small bowl. Mash lightly with a fork, if you like. Transfer the beans to an 8-inch square dish or glass bowl of a similar size.
- Layer Two: In a small bowl, stir together the sour cream and taco seasoning. Spread the mixture evenly over the bean layer.
- Layer Three: Mash avocados, lime juice, and garlic. Stir in the red onion. Taste and adjust the seasonings. Spread the guacamole over the sour cream mixture.
- Layer Four: Sprinkle cheese evenly over the guacamole, add more or less depending on your preference
- Layer Five: Sprinkle tomatoes over cheese
- Layer Six: Sprinkle olives over tomato
- Layer Seven: Top with scallions
- Serve at room temperature with tortilla chips and carrot and celery sticks.
LET’S GO PATS!