Prep

25 min
Total

40 min
Serving

20

7 Layer Summer Vegetable Dip

Name: 7-Layer Summer Vegetable Dip
Prep time: 25 min
Total time: 40 min
Yield: 20
Ingredients: 2 medium zucchini, cut lengthwise into 1/2 cm (1/4”) slices; 3 red bell peppers, cut lengthwise in quarters; 45 mL (3 tbsp) olive oil; 7.5 mL (1 1/2 tsp) fresh lemon juice; 5 mL (1 tsp) ground cumin; Salt and freshly ground pepper, to taste; 3 ripe avocados; Fresh lime juice, to taste; 250 mL (1 cup) sour cream; 250 mL (1 cup) Ricotta cheese; 45 mL (3 tbsp) hot sauce; 225 g (1/2 lb) Armstrong Medium Cheddar Cheese, grated; 3 tomatoes, halved, seeded and roughly chopped; 375 mL (1 1/2 cups) whole pitted black olives, roughly chopped

Delight your family with this homemade 7-layer summer vegetable dip recipe. Made with zucchinis, avocado, peppers, tomatoes, and black olives... not to mention Cheddar Cheese, Ricotta Cheese, and sour cream! Serve with tortilla chips… then make sure to get some before it’s all gone!

Ingredients

2 medium zucchini, cut lengthwise into 1/2 cm (1/4”) slices
3 red bell peppers, cut lengthwise in quarters
45 mL (3 tbsp) olive oil
7.5 mL (1 1/2 tsp) fresh lemon juice
5 mL (1 tsp) ground cumin
Salt and freshly ground pepper, to taste
3 ripe avocados
Fresh lime juice, to taste
250 mL (1 cup) sour cream
250 mL (1 cup) Ricotta cheese
45 mL (3 tbsp) hot sauce
225 g (1/2 lb) Armstrong Medium Cheddar Cheese, grated
3 tomatoes, halved, seeded and roughly chopped
375 mL (1 1/2 cups) whole pitted black olives, roughly chopped

Directions

In a large bowl, toss the zucchini and red pepper with the olive oil, lemon juice, cumin, salt and pepper. In a grill pan or on a BBQ over medium-high heat, grill the vegetables for 2 minutes on each side. Chop them roughly, keeping them separate. Reserve a small handful of chopped red peppers for topping.
Scoop out the avocado flesh and mash it coarsely in a small bowl. Add lime juice and season with salt and pepper. Reserve.
In a medium bowl, combine the sour cream, ricotta cheese and hot sauce. Reserve.
Assemble the dip: Arrange the red peppers evenly in the bottom of a 25 cm (10”) deep serving dish (preferably glass so the layers are visible). Spread the mashed avocado over them, using a spatula. Sprinkle with half the cheese, then layer on the zucchini and tomatoes. Spoon the spicy sour cream mixture evenly over the tomatoes, and follow with the black olives. Garnish with the reserved red peppers and sprinkle with the remaining Cheddar Cheese.
Serve with tortilla chips.
Like this 7-layer summer vegetable dip? Discover our Armstrong cheese dip recipe!

7 Layer Summer Vegetable Dip

Featured product

Medium cheddar cheese block

Ingredients

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Recipe Review

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