My Tried and True Tuesday this week is an appetizer. I’ve been making this for about 10 years, and it has evolved a bit over the years. It’s a layered Tex-Mex dip. There are many variations of this around, but this one is sure to be gone by the end of the night!
A funny aside, I just realized that I’ve always called this “7-Layer Dip” and I just realized as I’m typing it up that it only has 6 layers. I guess I have to come up with a new name.
Tex-Mex Dip
8 oz sour cream
16 oz cream cheese, room temperature
1-1/2 cups salsa (divided)
2 tsp cumin
2 tsp chili powder
1 cup shredded Colby-Jack cheese
chopped scallions
sliced black olives
sliced jalapeno peppers
Mix together sour cream, cream cheese, 1/2 cup salsa, cumin, and chili powder. Spread in bottom of 9-inch square casserole dish. Spread 1 cup salsa over cream cheese mixture. Layer cheese, then scallions, black olives, and peppers. Refrigerate until ready to serve. Serve with tortilla chips.
