7 Layer Mexican Dip

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Title: 7 Layer Mexican Dip
Yield: 1 Servings
Categories: Appetizers, Sauces

Ingredients:

2 cn (Large) Refried Beans
2 cn Jalapenos, or chilies
2 Tomatoes, or more
1 Onion, (optional)
16 oz Sour Cream
2 Avacados (up To 4)
2 pk Taco Seasoning
Shredded Cheese, (Mozzarlla
-and chedd
1 cn Olives (up To 2)


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 Posted
to MC-Recipe Digest V1 #605 by Nancy Berry on May 11,
1997