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.

Meal times 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!


7-Layer Mexi-Dip {Individual Sized}
  • 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
  1. In a small bowl, mix together refried beans and taco seasoning. In another small bowl, combine sour cream and ranch dip mix.
  2. 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.