7 Layer Mexican Dip

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