7 layer mexican dip
1 Servings
Quantity | Ingredient | |
---|---|---|
2 | larges | Refried beans |
2 | cans | Jalapenos; or chilies |
2 | Tomatoes; or more | |
1 | Onion; (optional) | |
16 | ounces | Sour cream |
2 | Avacados | |
2 | packs | Taco seasoning |
Shredded cheese; (mozzarlla | ||
1 | Olives |
Recipe by: Rachel Hosford Spence --ALASKA <JSRKH@...> 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 everyt else warms up.
Last but not least pull out the chips and dip! Everyone really enjoys this dip. I hope you do too.
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