Seven Layer Mexican Dip

2
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!

Rating:

★★★★★ 2 votes

Comments:
Serves:
10-12
Prep:
15 Min
Method:
Refrigerate/Freeze

Ingredients

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  • 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

How to Make Seven Layer Mexican Dip

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.

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