seven layer mexican dip

Detroit, MI
Updated on Oct 24, 2014

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!

prep time 15 Min
cook time
method Refrigerate/Freeze
yield 10-12 serving(s)

Ingredients

  • 2 medium ripe avacados
  • 1 tablespoon lemon juice
  • 1/2 cup diced tomatoes
  • 2 tablespoons minced onion
  • 1/8 teaspoon salt
  • - dash of black pepper
  • 1 can (10 oz.) bean dip
  • 1 cup shredded cheddar cheese
  • 1 cup shredded montaray jack cheese
  • 1/4 cup sliced black olives
  • - chopped tomatoes to garnish
  • - chopped green onion to garnish

How To Make seven layer mexican dip

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

Comment & Reviews

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