7-Layer Mexican Dip - 1 Recipe - Cooking Index
7-Layer Mexican Dip - 1 Recipe - Cooking Index
| 2 cups | Refried beans (large) | |
| 2 x | Jalapenos - or chilies | |
| 2 | Tomatoes - or more | |
| 1 | Onion - (optional) | |
| 16 oz | Sour cream | |
| 2 | Avocados | |
| 2 x | Taco seasoning | |
| Shredded cheese - (mozzarella) | ||
| 1 | Olives |
Mix the refried beans and taco seasoning together (I also mix the chili's in with this, but some people put the chilies 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 chilies.
Next put a layer of well mixed/mashed 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). 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.
Source:
Rachel Hosford Spence
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