Spice up your dipping game with seven layers of creamy, spicy, veggie-packed goodness. This Baked Jalapeno Artichoke 7 Layer Dip is perfect for a cool fall Saturday.
Well, folks, we’ve officially entered dip season. Some people may call it fall, Autumn, football season, or pumpkin season, but in my house, it’s dip season.
If more than two people are gathered together to watch football, there’s a 90% chance dip will make an appearance, and a 100% chance I will be camped out beside it. Seven layer dip is a classic at tailgating parties, traditionally made with refried beans, sour cream, cheese, salsa and some other tex mexy things.
The original 7 layer dip is usually served cold, but this time of year I crave warm, creamy dips with strings of melty cheese. So I decided to take one of my favorite fall dips and turn it into a hot, baked appetizer that’s worthy of any October tailgate party.
This creamy, cheesy dip starts with La Terra Fina‘s Jalapeno Artichoke Dip. That’s right. I put a dip inside a dip. It’s the Inception of the dip world. Just call me Mr. Nolan.
If you haven’t tried La Terra Fina’s line of premium dips before, go to the store and grab yourself two containers. You’ll want to eat the first one on it’s own…perhaps with some kettle chips, tortilla chips, or just a spoon. After you’ve devoured the first container, show some self restraint and save the second for this irresistible 7 Layer Dip.
Here’s how the dip goes down:
Creamy Jalapeno Artichoke Dip.
Mini Sweet Bell Peppers.
Pop it in the oven.
And theeeen, the final flourish:
Crisp green lettuce.
After that, it’s chow time. And trust me, there will be lots of chowing.
You’ll want to make this dip while we’re still in the sweet spot of the season’s produce. October is one of the best months for fresh veggies. We can still enjoy the fruits of late summer’s tomato harvest, but cooler weather crops like lettuce, onion, and sweet bell peppers are also in their prime.
This dip just screams fall to me. It’s still got a hint of summer’s freshness, but it’s warm, creamy, comforting food at heart. Make it for your next tailgating party if you want to share, or save it just for you and your cozy sweaters. No judgment here.
- 1 container La Terra Fina Jalapeno Artichoke Dip
- ¾ cup salsa
- ½ cup black beans
- 5 mini sweet bell peppers, sliced
- ¾ cup shredded Mexican blend cheese
- ½ cup shredded lettuce
- 1 tomato, chopped
- ½ a small red onion, chopped
- Tortilla chips, for serving
- Preheat the oven to 350 degrees. In a pie plate or other oven safe dish, spread the jalapeno artichoke dip evenly over the bottom. Top with the salsa, black beans, sweet bell peppers, and Mexican blend cheese. Place in the oven and bake for 20-25 minutes or until cheese is melted and dip is bubbly.
- Remove from oven and top with lettuce, tomato, and red onion. Serve with tortilla or kettle chips.
This post is sponsored by La Terra Fina through the Food Lovers Ambassador program. As always, all opinions are 100% my own. Thanks for supporting the brands that help keep NeighborFood running!