Post # 1
So I’m making 7-layer bean dip for a party in a couple of days, and I was planning on making them in individual clear cups. I wanted to add guacamole in there, but I’m worried that it will turn brown? Will it still turn brown if I layer sour cream above and below it and wrap each cup in saran wrap? (I will be making it the night before and it will be eaten around 1 pm the next day)
Post # 3
Guacamole turns very quickly. . . Guacamole is meant to be made and served immediately.
Post # 4
You can put a layer of lime juice on it which will help, but I also think that guacamole turns brown when exposed to air. I often make big batches of guac and keep it in the fridge for up to a couple days, and I just make sure I press plastic wrap right on the top to help keep the air out. it will be fine in your dip as long as it’s not the top!
Post # 6
I’ve made 7 layer dip quite a few times. I usually do salsa underneath and sour cream/yogurt over top and it doesn’t go brown after a day that way. I do put some lime juice into my guac, but if I were to leave it outside the dip it would still brown after a day.
Post # 7
Oxygen is what turns ir brown.
Add enough lime in the quacamole and then layer it in between other items. This will help keep it from browning. If you have enough lime, seal each one well enough and layer it it should be able to stay green for 2 days.
Post # 8
Put lime juice in the guac and make sure it isn’t exposed to air. It will be just fine.
Post # 9
Lime juice helps. Is it out of the question to make it ahead and then just put the guac and sour cream in tomorrow morning/afternoon? That way, all you have to do is give it a quick stir in the morning before putting in the cups to de-brown it. When we have leftover guacamole (rarely happens!), it seems to only turn slightly brown on the top layer that’s been exposed.
Post # 10
Alternative option is to make up everything and then do the 6 layers, but store the guac separate or make it the day of and add that as the 7th layer on top.