7-Layer Mexican Dip
Serves: 10-12 | Prep: 10 min | Chill: 30 min | Ready: 40 min
INGREDIENTS
1 (16 oz) can refried beans
1 packet taco seasoning mix
1 (12 oz) container sour cream
4 medium to large avocados or
homemade guacamole
Juice of half a lime
4 tomatoes, seeded and diced
2 c. shredded cheddar or Mexican
blend cheese
1 (2.25 oz) can sliced black olives,
drained
1 bunch fresh green onions, sliced (*Optional, I usually omitted these)
1 packet taco seasoning mix
1 (12 oz) container sour cream
4 medium to large avocados or
homemade guacamole
Juice of half a lime
4 tomatoes, seeded and diced
2 c. shredded cheddar or Mexican
blend cheese
1 (2.25 oz) can sliced black olives,
drained
1 bunch fresh green onions, sliced (*Optional, I usually omitted these)
NOTES
During John and Christine’s high school years there was seldom a weekend went by that didn’t include some sort of dance team party at our house. This was the most requested dish at those parties: I could make in my sleep, I’ve made it so many times.
I remember making it on the center island and everyone would stand around like wolves ready to dive in as soon as that last topping was added. It never got the chance to chill in the frig.
DIRECTIONS
In a bowl, whisk together the sour cream and 1 packet of taco seasoning mix. Set aside.
Make guacamole or in a bowl, place peeled and seeded avocados and mash well. Add lime juice, kosher salt, and fresh black pepper to taste. Set aside
In a 9×13 or similar size serving dish, evenly spread beans on bottom. Continue layering in the following order: sour cream mixture, guacamole, diced tomatoes, and shredded cheese. Top evenly with a layer of green onions and sliced olives. Wrap tightly, keep chilled, and serve with hearty corn chips.
