7-Layer Mexican Dip
2 Large Can Refried Beans
2 cn Jalapenos; or chilies
2 Tomatoes; or more
1 Onion; (optional)
16 oz Sour Cream
2 To 4 Avacados
2 pk Taco Seasoning
Shredded Cheese; (Mozzarlla
1 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
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
Posted to EAT-L Digest 21 Sep 96
Date: Sun, 22 Sep 1996 11:37:27 -0400
From: Eileen & Bob Holze