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7 Layer Mexican Dip

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Appetizer Sauces

Ingredients:

  • 2 cn (Large) Refried Beans
  • 2 cn Jalapenos, or chilies
  • 2 Tomatoes, or more
  • 1 Onion, (optional)
  • 16 oz Sour Cream
  • 2 Avacados (up To 4)
  • 2 pk Taco Seasoning
  • Shredded Cheese, (Mozzarlla and chedd
  • 1 cn Olives (up To 2)

Directions:

Mix the refried beans and taco seasoning together (I also mix the chili's in with this, but some people put the chilis as a layer) Mix this really well (I used a food processor, but today I am going to use my mixer). This is the first layer.
 
Put a layer of sour cream on top of the refried beans, taco seasoning and chilis.
 
Next put a layer of well mixed/mushed avacados (you need enough to cover the pan, I use a cake pan normally) on top of everything else
 
Next sprinkle cheeses on top (I just thought about it and I put the avacado first and then the sour cream, but I suppose it doesnt matter). I think the more cheese the better myself *grin*!
 
Next cut up tomatoes and add as many as you like, which I like to use at least 2 cut up tomatoes.
 
Last put chopped up olives.
 
Put in the oven until the cheese is melted. I use a low heat so that everything else warms up.
 
Last but not least pull out the chips and dip! Everyone really enjoys this dip. I hope you do too.
 
Recipe by: Rachel Hosford Spence --ALASKA <JSRKH@ACAD1.ALASKA.EDU> Posted to MC-Recipe Digest V1 #605 by Nancy Berry <nlberry@prodigy.net> on May 11, 1997