Seven Layer Mexican Dip

Amy Herald


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 votes
15 Min


2 medium
ripe avacados
1 Tbsp
lemon juice
1/2 c
diced tomatoes
2 Tbsp
minced onion
1/8 tsp
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


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