Real Recipes From Real Home Cooks ®

seven layer mexican dip

(2 ratings)
Recipe by
Amy H.
Detroit, MI

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!

(2 ratings)
yield 10 -12
prep time 15 Min
method Refrigerate/Freeze

Ingredients For seven layer mexican dip

  • 2 md
    ripe avacados
  • 1 Tbsp
    lemon juice
  • 1/2 c
    diced tomatoes
  • 2 Tbsp
    minced onion
  • 1/8 tsp
  • dash of black pepper
  • 1 can
    (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

How To Make seven layer mexican dip

  • 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.