seven layer mexican dip
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 1mash avacados; stir in lemon juice, 1/2 cup chopped tomatoes, minced onion, salt and pepper. Set aside.
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Step 2Spread bean dip in a shallow 9-inch dish. Spread avacado mixture over the bean dip. Sprinkle with Monterey Jack cheese.
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Step 3Repeat layers and sprinkle with cheddar cheese.
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Step 4Spread sour cream over the top and sprinkle with olives, tomatoes and green onions.
-
Step 5Chill for several hours and serve with corn chips.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Mexican
Category:
Cheese Appetizers
Category:
Other Appetizers
Category:
Vegetable Appetizers
Keyword:
#Tomato
Keyword:
#sour cream
Keyword:
#avacado
Keyword:
#guacamole
Keyword:
#cheddar-cheese
Keyword:
#refried beans
Keyword:
#black-olives
Keyword:
#green-onion
Keyword:
#bean dip
Keyword:
#monterey jack cheese
Ingredient:
Vegetable
Method:
Refrigerate/Freeze
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