7 Layer Dip

My sister Carol and I were talking earlier in February about things to cook/eat when snowed in.   There's this wonderful Mexican bean dip stuff that we make in our family that we call "7 Layer Dip."  It is a recipe that my room mate Jenni found when we were in college.  I think it was on the back of a bag or tortilla chips or something.  This can be made in just about any pan that is oven safe (Jenni and I made it in a bundt pan at least one time while in college) but I've got this one glass baking dish that I always use. To make this long story short, Carol was trying to work out how she was going to be able to cook both 7 Layer Dip and a cobbler (don't get me started on the recipe for Chocolate Cobbler that I've discovered) since she usually made both those recipes in the same pan.  

As a result of this conversation with my sister, I decided that 7 Layer Dip would be most excellent if cooked in a pottery baking dish.  I'm working on making baking dishes that are the same basic shape and size as my glass dish.  Here is the first effort.  

7 Layer Dip:

1 can refried beans

1 medium onion chopped

8 oz sour cream

1 package taco seasoning

sliced black olives ( 1/2 to 2/3 of a can is what I usually use.  I eat the rest while waiting for the dip to cook or save them to put on a salad.  You can leave this layer out if you are not a fan of olives.)

sliced jalapeno peppers (I cut the slices into smaller pieces.  Use as many as you like.  These can be left out as well, but I would not recommend it.)  

grated cheese (Cheddar or Mexican blend are my favorites--Do not skimp on the cheese! Use enough to make a generous layer on top.  I do know know how much that is since I just pile it on until it looks right.)  

Layer the ingredients in the order listed above. Bake at 350 for about 30 minutes.  Serve with tortilla chips.  YUM!