7-LAYER MEXICAN DIP
1 can(s)15 oz. refried beans
1 bottle8 oz. taco sauce (choose your preference of spiciness)
1 can(s)sliced black olives (small can; drained well; optional)
1 can(s)green chiles, mild (choose your preference)
1 cguacamole (use homemade if possible, but store bought is fine, too. i like wholly guacamole)
1 csour cream (or to taste)
3/4 ccheese, shredded
How to Make 7-LAYER MEXICAN DIP
- Using a shallow dish or plate 8 to 10 inches across, evenly spread the beans. This is the base for your dip; you want it to be thick enough to hold up the other layers, but not so thick it breaks your chips.
- Then layer the taco sauce, tomato, black olives in order given - or mix them up, I won't tell. LOL
- Then stir up the guacamole really well to help in spreading it over the layers. If you have problems, mix a little sour cream in with the guacamole to thin it out.
- Then spread the sour cream on top of the guacamole. Start with a thin layer and then add more to spread over the guacamole layer so the white of the sour cream isn't streaked with green.
- Top with shredded cheese.
Best made a few hours before serving to give the layers a chance to mingle and get to know each other.
- HINTS: Though this is easy to double, I generally make two batches and serve in separate dishes. If I use the cream cheese guacamole recipe, I don't use as much sour cream as it gets too rich and overpowering for my tastes. You can easily adjust amounts of any ingredient to your taste. A cup of sour cream too much? Then just "frost" the top layer, etc.