Seven Layer Dip Taco Bar | Cook Smarts

Step 1

Sweet potatoes - (If prepping right before cooking, get oven heating first.) Wash and scrub potatoes. Slice in half lengthwise. (Can be done up to 5 days ahead) Lettuce / Tomatoes - Prep as directed. Make bean mixture - Stir together the refried beans, water, paprika, cumin, and chili powder until smooth, adding more water as needed to help everything combine. Make guacamole - Dice shallots and chop cilantro. Mash together avocados, lime juice, shallots, and cilantro. Season with some salt.

Step 2

Heat oven to 425F / 218C. Line a sheet pan with foil or brush with some oil. Rub sweet potato halves on all sides with some oil. Place potatoes cut-side down on the sheet pan. Season the tops with some salt. Transfer to the oven and roast until potatoes can be easily pierced with a fork, ~30 minutes. In a square baker, spread out the bean mixture in a thin layer. Add guacamole, spreading it out over the beans in a thin layer. Top with sour cream, carefully spreading it all the way to the edges (don’t worry if it mixes with the guacamole a bit). Top with cheese, olives, lettuce, and tomatoes. Divide the sweet potato halves between serving plates. Gently mash with a fork. Scoop seven layer dip onto roasted sweet potatoes. Serve with chips on the side for scooping. Enjoy!

Step 3

Sweet potatoes - (If prepping right before cooking, get oven heating first.) Wash and scrub potatoes. Slice in half lengthwise. (Can be done up to 5 days ahead) Lettuce / Tomatoes - Prep as directed. Make bean mixture - Stir together the refried beans, water, paprika, cumin, and chili powder until smooth, adding more water as needed to help everything combine. Make guacamole - Dice shallots and chop cilantro. Mash together avocados, lime juice, shallots, and cilantro. Season with some salt.

Step 4

Heat oven to 425F / 218C. Line a sheet pan with foil or brush with some oil. Rub sweet potato halves on all sides with some oil. Place potatoes cut-side down on the sheet pan. Season the tops with some salt. Transfer to the oven and roast until potatoes can be easily pierced with a fork, ~30 minutes. In a square baker, spread out the bean mixture in a thin layer. Add guacamole, spreading it out over the beans in a thin layer. Top with sour cream, carefully spreading it all the way to the edges (don’t worry if it mixes with the guacamole a bit). Top with cheese, olives, lettuce, and tomatoes. Divide the sweet potato halves between serving plates. Gently mash with a fork. Scoop seven layer dip onto roasted sweet potatoes. Serve with chips on the side for scooping. Enjoy!

Step 5

Sweet potatoes - (If prepping right before cooking, get oven heating first.) Wash and scrub potatoes. Slice in half lengthwise. (Can be done up to 5 days ahead) Lettuce / Tomatoes - Prep as directed. Make bean mixture - Stir together the refried beans, water, paprika, cumin, and chili powder until smooth, adding more water as needed to help everything combine. Make guacamole - Dice shallots and chop cilantro. Mash together avocados, lime juice, shallots, and cilantro. Season with some salt.

Step 6

Heat oven to 425F / 218C. Line a sheet pan with foil or brush with some oil. Rub sweet potato halves on all sides with some oil. Place potatoes cut-side down on the sheet pan. Season the tops with some salt. Transfer to the oven and roast until potatoes can be easily pierced with a fork, ~30 minutes. In a square baker, spread out the bean mixture in a thin layer. Add guacamole, spreading it out over the beans in a thin layer. Top with sour cream, carefully spreading it all the way to the edges (don’t worry if it mixes with the guacamole a bit). Top with cheese, olives, lettuce, and tomatoes. Divide the sweet potato halves between serving plates. Gently mash with a fork. Scoop seven layer dip onto roasted sweet potatoes. Serve with chips on the side for scooping. Enjoy!