Seven Layer Dip
Yields 16 servings
Ingredients
- 16 oz can refried beans
- 3 avocados or 1 ¼ cup guacamole
- 1 Tbsp lemon or lime juice, (omit if using guacamole)
- ¼ tsp sea salt, (omit if using guacamole)
- ¾ cup light sour cream
- ½ cup light mayo
- 3 Tbsp homemade taco seasoning, or 1 store-bought packet
- 2 large tomatoes, diced (or 1 ¼ cup salsa)
- 6 oz can medium black olives, sliced
- 1 ½ cups shredded cheddar cheese
- 3 green onions, sliced
Instructions
- Spread refried beans on a LARGE plate or 10-inch pie dish.
- If you are using the avocados instead of guacamole, mix/puree them with the lemon/lime juice and sea salt. Drop by spoonfuls and spread over refried beans.
- In another bowl, mix the sour cream, mayo, and taco seasoning. Drop by spoonfuls and spread over avocados/guacamole.
- Layer the rest of the dip as follows: diced tomatoes/salsa, sliced olives, shredded cheese, and sliced green onions.
- Chill dip; tastes better when cold. Serve with tortilla chips.
Notes
*Sometimes I like adding some cilantro into my pureed avocado layer for an extra Mexican flair.