Seven Layer Dip is something that everyone makes, and we all make it differently. Here is a recipe that you can use or adjust as needed. Happy dipping!
- Ingredients:
- 1 (16 oz) can Refried Beans
- 1 (10 oz) can Rotel Diced Tomatoes & Green Chilies, drained (whatever level of heat you prefer)
- 2 tsp chili powder
- 3/4 tsp ground cumin
- 1/2 tsp garlic powder, divided
- Salt and freshly ground black pepper
- 3 medium avocados, peeled and cored
- 1 1/2 Tbsp fresh lime juice
- 1/4 cup chopped fresh cilantro
- 12 oz . sour cream
- 1/2 (6 oz can) black olives, sliced
- 2 small Roma tomatoes, diced
- 1 3/4 cups finely shredded cheddar and Monterey jack cheese blend
- 1/3 cup sliced green onions
- Directions:
- In a medium mixing bowl stir together refried beans, canned tomatoes, chili powder, cumin, 1/4 tsp garlic powder and season with salt and pepper to taste (about 1/2 tsp salt/ 1/4 tsp pepper). Spread mixture into an even layer in 7 by 11-inch baking dish.
- Mash avocado with lime juice. Mix in cilantro and season with remaining 1/4 tsp garlic powder and salt to taste. Spread into an even layer over the bean layer in baking dish, then spread sour cream over avocado layer.
- Sprinkle with cheese, black olives over sour cream layer then top with tomatoes and green onions. Serve with tortillas chips. Dip can be made a day in advance, just cover and refrigerate until ready to serve.
Happy Eating!
Amateur Connoisseur 