7 Layer Mexican Dip

Ingredients: Cans (large) Refried Beans Cans Jalapenos, Or Chilies Tomatoes, Or More Onion, (optional) Ounces Sour Cream Avacados (up To 4) Packages Taco Seasoning Shredded Cheese, (mozzarlla And Chedd Can Olives (up To 2) Makes:

Directions:

Mix the refried beans and taco seasoning together (I also mix the chili's in with this, but some people put the chilis as a layer) Mix this really well (I used a food processor, but today I am going to use my mixer). This is the first layer. Put a layer of sour cream on top of the refried beans, taco seasoning and chilis. Next put a layer of well mixed/mushed avacados (you need enough to cover the pan, I use a cake pan normally) on top of everything else Next sprinkle cheeses on top (I just thought about it and I put the avacado first and then the sour cream, but I suppose it doesnt matter). I think the more cheese the better myself *grin*! Next cut up tomatoes and add as many as you like, which I like to use at least 2 cut up tomatoes. Last put chopped up olives. Put in the oven until the cheese is melted. I use a low heat so that everything else warms up. Last but not least pull out the chips and dip! Everyone really enjoys this dip. I hope you do too. Recipe by: Rachel Hosford Spence --ALASKA Posted to MC-Recipe Digest V1 #605 by Nancy Berry on May 11, 1997

| |