If you’ve been around my blog for any length of time, you know we’re a little crazy about our Mexican food.
As in, I could eat it every day of the week and never get tired of it. So yeah, Doodle is growing up eating a lot of spicy foods.
And we also eat a lot of ranch dressing around our house.
Strike that. My husband and I eat a lot. Doodle? Um, not so much. Seriously, I don’t know how an individual can sustain themselves on three bites of macaroni and cheese and a nibble of banana and still have so much energy.
can often be are always a struggle around my house. Before I was a parent, I said I was never making any special meals for a kid…but the fact of the matter is, Doodle just doesn’t care about food (how can he be the child of a food blogger??), so I have to entice him to eat any way I can.
When I was given the opportunity to create a recipe to promote Hidden Valley Ranch and the Chef & Child Foundation’s Lunch Break for Kids fundraiser taking place this week, I knew right away what I wanted to make: something to dip and something with a Mexican-flair. Kids will eat anything if they can dip it, right?
I also wanted something that would fit in little hands. Then I remembered seeing this super-cute version of 7-layer dip over at The Girl Who Ate Everything, and I knew it was the perfect solution for my kid-friendly dip.
Of course, the great thing about 7-layer dip is that it’s really up to you as to what layers you use. I typically like spicy salsa on mine, but since I wanted Doodle to eat some, I swapped that out for a ranch-flavored sour cream. I replaced the guacamole with green chilies, since my family refuses to eat guac. I used two kinds of shredded cheese, but went light on those and heavy on the olives and tomatoes.
These were a big hit, and clean-up was so easy! Try these for a fun lunch snack or for game watching this fall football season!
- 1 16-ounce can refried beans, fat-free
- 1 package taco seasoning, or make your own
- 1 8-ounce container fat-free sour cream or Greek yogurt
- 1 1-ounce package Ranch dip mix
- 1 4-ounce can diced green chilies, drained
- 1 4-ounce can sliced black olives, drained
- 1 cup diced tomatoes
- ¾ cup shredded Monterey Jack cheese
- ¾ cup shredded cheddar cheese
- 8 (9 ounce) plastic cups or tumblers
- In a small bowl, mix together refried beans and taco seasoning. In another small bowl, combine sour cream and ranch dip mix.
- Evenly divide bean layer between your 8 cups, using approximately 2-3 tablespoons per cup. Follow with sour cream layer, green chilies, olives, cheese, olives and tomato.
Have a great Tuesday!
The Hidden Valley® Original Ranch®, dressings & dips has provided me with free product to help with my review, but anything I receive from Hidden Valley does not affect my thoughts on its company or their product.