Alstede Farms Seven Layer Dip Reinvented
In honor of our 40 years and growing, we reinvented the 7 layer dip from the 80’s to this farm fresh dish using healthy, colorful fruits in season.
1 large red onion, minced
½ large bunch of cilantro, chopped
1 large red sweet pepper, minced
4-5 jalapeno peppers, seeds and ribs removed, chopped
1 or 2 medium large tomatoes, small dice
Juice from 2-3 limes
Prepare all the ingredients above and keep in separate bowls or container. Chop each of the following ingredients one at a time and keep separate on a cutting board or bowl
2-3 cups red seedless watermelon,
yellow doll watermelon,
1 medium cucumber,
1 large or 2 medium peaches or nectarines, small dice,
1 c ground cherries, peeled and cut in ½
1 apple cored and chopped, 2-3 cups musk melon,
1 medium cucumber
2 cups fresh peaches chopped
2 teaspoons lime juice
Kosher salt to taste
In separate bowls combine each fruit, cucumber, and ground cherries, with about a ¼ cup of red onion, 2-3 T jalapeno and red pepper, a heaping Tablespoon of cilantro, 1 T lime juice.
Add salt to taste.
Add a 1/2 cup chopped tomato to the peach and cucumber salsas.
Line a 13×9” pan (or oblong pan of choice) with white parchment paper.
Spoon out each individual salsa into a strip/stripe. Repeat until you have 7 stripes across the pan.
Farm Kitchen Tip: Fruits can be cut smaller for salsa, larger for a salsa salad. This dish can be served with chips as a dip or spoon through the pan to gather different flavors and place on top of meat or cottage cheese or sliced cheese for a wonderful addition. Keep this recipe on hand to use throughout the seasons simply by changing the fruits to what is available and in season. For example— in the spring you can add strawberry & kiwi, in the early
summer add blueberries and so on.
Recipe & photo by Jenn Borealo, Alstede Farms Culinary & Educational SpecialistShare to Print