7 Layer Mexican Dip
29 July 2010
Once again, it is the simple appetizers that make a big splash at a party. Here is the tried and true Mexican bean dip loaded with tons of flavor.
Easy & delicious, here’s how the layers go;
1. 2 cans of Frito bean dip (you get tons of flavor because the beans have been seasoned, if you like spicy, buy the spicy bean dip)
2. Mix sour cream, mayonnaise and one packet of taco seasoning together.
3. Guacamole (I cheat and use McCormick’s Guacamole Mix, for the maximum flavor)
4. Chopped Tomatoes
5. Chopped green onions
6. Sliced black olives
7. Shredded cheddar cheese (ramp it up a bit with Monterey Pepper Jack cheese)
Serve with chips. This is the perfect prelude to any Mexican fiesta.
Instructions: Cut out the recipe below and paste it to a recipe card. Happy cooking!
7 Layer Bean Dip
Serves 6-8 as an appetizer
2 cans Frito bean dip
1/2 cup mayonnaise
1 cup sour cream
1 package taco seasoning
Guacamole (from 2 avocados)
1 cup chopped tomatoes
1 bunch green onions, chopped (you can even use the pre-sliced iceberg lettuce instead)
1 can sliced black olives, drained
1 cup shredded cheddar cheese
In an 8×8 pan spread out the bean dip evenly on the bottom, top with the sour cream/taco mixture. Next goes the guacamole, then layer the tomatoes, green onions, black olives and top all with the shredded cheddar cheese.
Can be made several hours in advance. Refrigerate until ready to serve. Serve with your favorite tortilla chips.
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