Seven Layer Mexican Dip

Amy Herald

By
@Meave

I used more garnish in the picture than the recipe calls for because I LOVE black olives and green onions. Fritos works best with this dip because you can scoop them and this is a heavy dip. When I make this for Halloween I spread the sour cream on the top layer over the garnish and I hold a little back, add some food coloring to make it gray and pipe a spider web over the top, throw a dollar store plastic spider on top and serve with blue tortilla chips for a spooky Halloween appetizer!


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Comments:

Serves:

10-12

Prep:

15 Min

Method:

Refrigerate/Freeze

Ingredients

2 medium
ripe avacados
1 Tbsp
lemon juice
1/2 c
diced tomatoes
2 Tbsp
minced onion
1/8 tsp
salt
dash of black pepper
1 can(s)
(10 oz.) bean dip
1 c
shredded cheddar cheese
1 c
shredded montaray jack cheese
1/4 c
sliced black olives
chopped tomatoes to garnish
chopped green onion to garnish

Directions Step-By-Step

1
mash avacados; stir in lemon juice, 1/2 cup chopped tomatoes, minced onion, salt and pepper. Set aside.
2
Spread bean dip in a shallow 9-inch dish. Spread avacado mixture over the bean dip. Sprinkle with Monterey Jack cheese.
3
Repeat layers and sprinkle with cheddar cheese.
4
Spread sour cream over the top and sprinkle with olives, tomatoes and green onions.
5
Chill for several hours and serve with corn chips.