My seven layer dip recipe is a classic with olives on the top and refried beans on the bottom. For summer parties, I refresh the dish with hummus in place of the refried beans and fresh corn instead of olives as the top layer. No matter how I serve it, the entire dish disappears every time.
The joy of this dish is its simplicity – open some packages and chop a few veggies and definitely do not turn on the oven – and I get recipe requests every time I serve it. Here is the summer version.
Summery Seven-Layer Dip
1 lb. pre-made, unseasoned hummus
½ package taco seasoning mix (about 2 tablespoons)
3 ripe avocados, peeled, pitted and coarsely chopped
½ tsp. garlic powder
1-2 Tbsp. lime juice
1 lb. sour cream, dairy-free or regular
½ cup finely chopped onion
1 cup fresh tomato, coarsely chopped
1 cup green cabbage, thinly sliced
1 cup corn kernels, cut from about two ears of corn (raw is fine)
Chopped canned green chiles (offer them on the side if too hot for your crew)
Tortilla chips or vegetable crudités to serve
Using a spatula, gently fold hummus with taco seasoning mix in a medium bowl, then evenly spread hummus into a glass lasagna pan or large serving platter. If the hummus is a bit too thick for easy spreading, mix in a tablespoon at a time of olive oil or vegetable stock until pliant.
In a medium bowl, mash avocado with garlic salt and lime juice. Spread avocado mixture over hummus, leaving the edges of the beans showing.
Spread sour cream over the avocado layer leaving the edge of the avocado showing. Sprinkle onion and tomato evenly over sour cream, then top with the cabbage. Top cabbage with corn placed in a thick line down the middle.
Serve with tortilla chips or vegetable crudités.
This post first appeared on June 14, 2016