7-layer mexican dip

Yield: 1 Servings

Measure Ingredient
2 \N Large Can Refried Beans
2 cans Jalapenos; or chilies
2 \N Tomatoes; or more
1 \N Onion; (optional)
16 ounces Sour Cream
2 \N To 4 Avacados
2 packs Taco Seasoning
\N \N Shredded Cheese; (Mozzarlla and chedd
1 \N To 2 Cans Olives

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@...> Posted to EAT-L Digest 21 Sep 96 Date: Sun, 22 Sep 1996 11:37:27 -0400 From: Eileen & Bob Holze <beck4@...>

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