Hooray! Thanks so much for letting me know, Desiree!

Thank you, Megan! Please report back! I think jalapeños are a much better fit for this recipe. :)

Thank you, Erica!!

I have had it this way and found the cream cheese too heavy/thick. Also the guac/avocado layer really adds something… would miss it in your version.

Hooray! I’m very happy to hear that you enjoyed this dip. Thanks so much, Ann!

We don’t do “salsa”. Not enough heat for our tastes. I don’t typically have many of those ingredients on hand (refriend beans, sour cream, salsa, jalapenos, avocados.

Another recipe. Layer from the bottom of the platter:
– Cream cheese (Philly if you like); 1 package.
– Lettuce (any type) chopped to fit on a chip and into mouth
– Scallions, chopped, good to split the rings apart too, but not necessary if you are lazy
– Black olives, chopped, for a kick. The little pre-chopped cans are great for this.
– Green olives, chopped
– Diced fresh tomatoes, any type. Usually needs 2 whole for coverage.
– Sharp Cheddar, freshly grated – half a cup to 2 cups, if you want heavy cheese.
– Picante, not from NYC! Add just before serving.

Serve or cover with plastic wrap and eat the next day with chips.

Use as much or as little of each as you like to cover the platter. Skipping 1 or 2 ingredients isn’t terrible either. I’ve skipped the cream cheese and built one on a thick layer of lettuce. Worked great and wasn’t nearly as heavy. This is always popular for tailgating or parties. 10 minutes out of the fridge will let the cream cheese soften, so chips don’t break. Or just use thicker “Scoops.”

I always call it 7-layer, but it could be counted as 8, I suppose.

Get the single men to bring chips. Something they can easily bring to a party.