Mexican 7 Layer Dip

★★★★★ 1 Review
KARichards avatar
By Kimberly Richards
from Palm Bay, FL

last year when we were asked to throw a party themed for Cinco de Mayo, I remembered a dip that my aunt had made one year and I remembered it as best I could and wrote it down, I have done it two ways now; once as a layered salad and once slightly warmed...both were the hit of the party!

serves 15-20
prep time 30 Min
method Refrigerate/Freeze

Ingredients

  • 1 can
    old el paso re-fried beans
  • 1 pkg
    old el paso taco seasoning
  • 1 c
    guacamole
  • 1 c
    sour cream
  • 1 jar
    tostitos chunky salsa; medium
  • 1 c
    mexican shredded 4 cheese blend
  • 4
    green onions sliced
  • 1 can
    sliced ripe olives
  • 1/2
    head lettuce shredded (optional)
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How To Make

  • 1
    Place the re-fried beans and taco seasoning into a bowl and stir until combined. Using a 9" x 13" glass baking dish, spread the mixture evenly over the bottom of the dish to create the base.
  • 2
    Layer all of the other ingredients evenly one at a time:order does not matter, but do finish off with the cheese, onion and olives on top. Place in the refrigerator over night so the flavors can blend together.
  • 3
    Notes: For a cold salad, place everything over a bed of lettuce in a round dish so that it can be scooped. For a warm dip omit the lettuce and place the layered dip onto a 250 degree oven right from the frig for about 10 minutes just enough to warn it...not melt it.
  • 4
    Tostitos Scoops work fantastic with this dip.
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