Who says a salad needs lettuce or vegetables or shouldn’t contain a staggering 16 cups of mayonnaise? We do. We say that. Do not make this, please.

Ingredients

Eriksen 7-layer Salad Ingredients: (Prop Master, David Baker tells Buzzfeed)

• 1 package bacon 

• ¼ Cup water

• 1 package store-bought guacamole

• As needed mayonnaise 

• 2 Cups carrots, shredded

• 2 Cups purple cabbage, shredded

• 2 Cups Funyuns 

• 2 Cups gummy bears 

• 2 Cups potato chips

Babish Seven Layer Dip Ingredients:

• Bacon Fat Refried Beans (see recipe below) 

• Guacamole (see recipe below) 

• Mayonnaise Crema (see recipe below) 

• 2 Cups longhorn-style cheddar cheese, shredded 

• Pico de Gallo (see recipe below) 

• 2 Cups iceberg lettuce, shredded

• 1 Cup Funyuns

• 1 jalapeno, sliced

• As needed tortilla chips

Guacamole Ingredients:

• 3 medium avocados, ripe 

• 1 small red onion, finely chopped

• 1 jalapeno pepper, seeds removed + finely chopped

• ½ Cup (loosely packed) cilantro leaves, chopped

• 2 cloves garlic, minced

• Juice from 2 limes (or to taste)

• ½ tsp cumin 

• To taste kosher salt 

• To taste freshly ground black pepper

Bacon Fat Refried Beans Ingredients:

• 10 oz dried pinto beans, rinsed + pick

• 1 white or yellow onion, quartered

• 3 garlic cloves, smashed

• As needed kosher salt

• 2 ½ oz rendered bacon fat or pork lard

• ½ Cup bacon bits, preferably homemade

Pico de Gallo Ingredients:

• 2 medium tomatoes, diced

• ¼ red onion, finely chopped

• 1 jalapeno, finely chopped

• 1 garlic clove, minced or crushed

• ½ cup cilantro leaves, chopped

• Juice of 2 limes

• To taste kosher salt

Crema Mayonnaise Ingredients:

• ⅔ Cup mayonnaise 

• 1 Cup sour cream 

• 1 ½ Tbsp lime juice

• Zest of 1 lime 

• To taste kosher salt

Method

Serves: 8-10

Eriksen 7-layer Salad Instructions:

1. Cut the bacon into ¼-inch pieces. Add the bacon to a cold pan and add the water. Turn the heat to medium-high and cook until the bacon bits are well browned and crisp. Using a slotted spoon, transfer the bacon bits to a paper towel-lined bowl. Reserve the bacon fat for other uses. 

2. In a large trifle dish, begin assembling the salad. Start with a layer of guacamole followed by a layer of mayonnaise. Then add the bacon bits and another layer of mayonnaise. Continue adding the remaining ingredients with a layer of mayonnaise between each one. Finish with the potato chips on top. 

3. Enjoy.

Babish Seven Layer Dip Method:

1. Layer the ingredients in a large shallow dish for serving. Start with the refried beans, then add a layer of guacamole, crema, cheese, pico de gallo, and lettuce. Finish with a sprinkling of funyuns and jalapenos.

2. Serve with a tortilla chips.

Guacamole Method:

1. Combine all ingredients in a medium bowl and mix with a fork until incorporated but still chunky. 

2. Use immediately, or cover with a piece of plastic wrap directly on the surface of the guacamole and refrigerate until ready to use.

Bacon Fat Refried Beans Method:

1. In a large pot, combine the beans, onion, and garlic cloves.

2. Add enough water to completely cover the beans and season generously with salt.

3. Bring the mixture to a boil, then reduce the heat to simmer and partially cover with a lid. Cook for 1 ½ - 2 ½ hours or until the beans are completely tender. Make sure to stir the beans every 30 minutes. If during the cooking process the water level gets too low, add more boiling water to cover the beans.

4. Drain the cooked beans, making sure to reserve about 2 cups of the cooking liquid. In a large high-sided skillet, preheat the bacon fat over medium-high heat. 

5. Add the drained beans, garlic, onion, and about half of the reserved bean cooking liquid. Cook for 3-5 minutes while stirring the mixture will a wooden spoon. 

6. Once the mixture has thickened, mash the beans with a potato masher until a chunky mashed-potato consistency is reached. Season to taste with more salt and stir in the bacon bits. If the mixture gets too thick, add more of the reserved bean cooking liquid. 

7. Allow the refried beans to cool before serving.

Pico de Gallo Method:

1. Combine all of the ingredients in a medium bowl. 

2. Refrigerate until ready to use.

Crema Mayonnaise Method:

1. In a small bowl, combine the mayonnaise, sour cream, lime juice, and lime zest. Season the sauce to taste with salt and refrigerate until ready to use.