a belated Valentine's Day: nothing says love like seven-layer dip

I've been sick. The kinda sick that actually puts you off your food. It's frustrating. My poor husband cooked a lovely Valentine's Day meal for me - parma ham and melon to start, spaghetti carbonara for a main course, and dark chocolate for dessert. And I couldn't even get it down! It was very sad, although his heroic efforts were much appreciated.

Have you ever looked at something so delicious but just not been able to eat it? (And after you've stuffed yourself doesn't count!)

Well, we made up for it this weekend by cooking one of my favourite party dishes - seven layer dip. Once my university friend Rob's mom introduced me to this dish eight years ago, I appropriated it. It's a Mexican-inspired dip, starting with the bottom layer of guacamole, then refried beans, taco-flavoured cream cheese, salsa, lettuce, tomatoes and grated cheese. Suffice it to say, it's not exactly healthful.

Despite that, everyone loves it. I used to get requests for it all the time. At times, I wondered if people wanted my seven-layer dip at the party more than me...

As the years have passed, I've stopped making it as often - it's now a special treat. And what better occasion than three days after Valentine's Day, once I can stomach a meal?

A few years older and wiser, I've made a couple of healthier substitutions (but not too many, as that would spoil the fun). And guess what? It still tastes amazing.

Seven-layer dip, 2008

layer 1:
2 avocadoes, peeled, pitted and mashed
2 cloves garlic, mashed
a couple springs of coriander, finely chopped
juice of one lime


layer 2:
1 tin of reduced-fat refried beans

layer 3:
1 300g tub of reduced fat cream cheese
3 tbsp reduced fat sour cream
1/2 packet of taco seasoning

layer 4:
1 small bottle of salsa
or
(ideally) freshly made salsa

layer 5:
1 head of romaine, rinsed, chopped and drained

layer 6:
4-5 ripe tomatoes, seeded and chopped

layer 7:
200g reduced-fat cheddar, grated.

Prepare the individual layers first, and then layer into a square casserole dish, about 2-3 inches deep. Combine the ingredients for layer 1 (guacamole) and smooth along the bottom. Smooth the refried beans over the guacamole by evenly distributing dollops of beans across the dish, and using the back of a spoon (or clean fingers) to spread. Use the same technique for layer three, after combining the cream cheese, sour cream and seasoning together. Next, pour the salsa and evenly spread across. Then sprinkle the lettuce, followed by the tomatoes, and then the grated cheese. Cover with cling film and refrigerate overnight (this is crucial, especially with low-fat ingredients).

Serve with hint of lime tortilla chips.

I'm sure you can imagine the 2000 version: full fat everything - store bought guacamole (the horrid type that has cream in it); cheddar, cream cheese, sour cream, the works. My body typically had to go into hibernation after a seven-layer session.

I have to say, I quite enjoyed being able to function after noshing on this. It's just beautiful. Upon the last scoop of those lovely layers, my husband just looked at me and said forlornly, "I'm so sad it's over."

I have to say, I was too.