How To Make A Seven-Layer Dip That’s Perfect For Super Bowl Sunday

With last year and this year being so wild and uncertain, there is one thing that is certain and that’s that Super Bowl Sunday is still on track. With the craziness surrounding the current COVID-19 pandemic, it’s comforting to know that small semblances of normality can still be found. Even though there will be no fans in the stands and folks can’t attend their usual Super Bowl parties, you can still enjoy the game and half-time show. One thing that’s synonymous with the Super Bowl is all of those game-day snacks we’ve all come to know and love. Some opt for crispy fried chicken or spicy buffalo wings, but for #TeamWanderEater, we’re all about the 7-layer dip because, well, what’s a game without chips and dip? Even Drake needs his chips and dip, right? This recipe, courtesy of Jess Emin, gives you everything you need all in one bite — that is if you can get it all on the chip unscathed!

See also: The Ultimate Pork Belly Bahn Mi Recipe

Here’s how to make this game-day seven-layer dip recipe with chimichurri!

Serves: 10

Ingredients:

• 2-3 bags of corn chips for serving 
• 500 g ground turkey
• 1/2 tsp chili powder
• 1 tsp paprika
• 1 tbsp dried oregano
• 1/2 tsp cumin
• 1 tsp kosher salt
• 1 1/2 cups guacamole (use your favourite recipe)
• 500 ml full fat sour cream
• 1/2 cup black beans
• 1/2 cup sweet yellow corn
• 3 Tbsp cilantro, chopped

Ingredients for pico de gallo:

• 1 large tomato, seeded, diced
• 1 large jalapeno, seeded, diced
• 1/2 cup white onion, diced
• juice of one lime
• 1/3 cup cilantro, chopped

Ingredients for chimichurri:

• 2 garlic cloves, diced
• 1 small shallot, diced
• 1/4 cup white wine vinegar
• 2 tbsp fresh oregano, chopped
• 1/2 cup fresh parsley, chopped
• 1/3 cup fresh cilantro, chopped
• 1/3 cup olive oil
• 1 tsp Kosher salt

Ingredients for cheese sauce:

• 3 tbsp butter
• 2 tbsp all-purpose flour
• 1 cup whole milk
• 400g old cheddar, grated
• 1 tsp chili flakes

Method:

1. Place a large frying pan over medium to high heat with a splash of neutral oil. Add ground turkey to the pan, with chili powder, paprika, oregano, cumin and salt. Let fry for 3 minutes without touching to create some browning on the bottom.
2. With a wooden spoon break up the ground turkey into small bits and mix in the herbs and spices. Cook for another 3-4 minutes or until all bits are cooked through. Take off heat and set aside.
3. Mix together corn, black beans and cilantro with a pinch of salt in a small mixing bowl. Set aside.
4. To make pico de gallo, the fresh salsa layer, mix all ingredients in a small bowl. Set aside. 
5. To prepare the chimichurri, begin by mixing garlic, shallot and white wine vinegar in a small bowl, letting it sit for 10 minutes. Add the oregano, parsley and cilantro, salt, and mix thoroughly. Slowly whisk in the olive oil. Set aside.

For cheese sauce:

1. In a small saucepan, melt butter over low to medium heat.
2. Once butter is melted, whisk in flour until well incorporated.
3. Add milk and bring to a simmer, whisking until the mixture thickens a bit.
4. Add cheese into the milk, one small handful at a time, whisking between each addition until all the cheese is melted and smooth.
5. Add chili flakes and mix again.

Method for layering:

1. Use a large deep-dish pie plate (10’) or a 9×12 casserole dish to layer the dip.
2. Begin with the corn and beans on the bottom, then the guacamole, followed by the chimichurri, then the cooled ground turkey, followed by the sour cream, cheese sauce and pico de gallo.
3. Spread the layers all the way to the edges of your dish so the layers don’t leak down into each other.
4. Refrigerate for up to a day before serving. Serve cool with corn chips.

Pro tip: For a less watery pico de gallo, you can add a few pinches of salt to the tomatoes, before mixing them into the salsa, and place them in a strainer over a bowl. They should release a considerable about of water!

Photo and Recipe: Jess Emin via Think Turkey