★★★★★ 1 Review
0124 avatar
By Jewel Hall
from Cullman, AL

This is a pretty dip so put it a round clear bowl, VERY COLORFUL. When my son was home we ate so much. He usually made it. Sometimes I thought he was too tired to whip up the dip. When I was cooking he left me alone and the same goes for me. If we need each other's help we'll call out for assistance, never getting into each other's way. When things get rushed we will work side by side without getting into each other's way. Before I knew it, here he came to my room with some dip and chips...wearing a big smile on his face because we share the love of this recipe...

serves 14 (1/2 cup servings)
prep time 20 Min


  •   1 can(s)
    (10 oz) ro tel original diced tomatoes & green chilies, drained, reserve liquid
  •   1 can(s)
    (16 oz)refried beans
  •   1
    container (12 oz) refrigerated guacamole
  •   1
    container (16 oz) sour cream
  •   1 pkg
    (1.25 oz) taco seasoning mix
  •   1 c
    shredded cheddar and monterey jack cheese blend
  •   1 can(s)
    (2.25 oz) sliced ripe olives, drained
  •   1/4 c
    sliced green onion
    tortilla chips

How To Make

  • 1
    Reserve 1/2 cup tomatoes; set aside. Blend remaining tomatoes and the reserved 1/2 cup liquid with beans in medium bowl.
  • 2
    Spread bean mixture in bottom of round casserole dish. Top with guacamole.
  • 3
    Blend together, sour cream and seasoning mix in small bowl; spread over guacamole. Top with layers of cheese, olives,green onion and remaining tomatoes. CHILL 2 hours prior to serving. Serve with Tortilla chips.

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