7-Layer Mexican Dip - D. J.'s Recipe - Cooking Index
7-Layer Mexican Dip - D. J.'s Recipe - Cooking Index
| 2 x | Refried beans - (large cans) | |
| 2 x | Jalapenos or green chiles | |
| 2 | Tomatoes | |
| 1 | Onion - (optional) | |
| 16 oz | Sour cream | |
| 2 | Avocado | |
| - may use up to 4 avocados- | ||
| 2 x | Taco seasoning | |
| Shredded cheese | ||
| (mozzarella and cheddar combo) | ||
| 1 x | Black olives - (may need 2 cans) |
Mix the refried beans and taco seasoning together (I also mix the chiles in with this, but some people put the chiles 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 chiles. Next put a layer of well mixed/smashed avocados (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 avocado first and then the sour cream, but I suppose it doesn't matter). 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.
NOTES : Author's Notes: 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.
Source:
Rachel Hosford Spence
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.