Layered Mexican Dip made by Kelly J. Larson of Kelly’s Kitchen Creation on July 31, 2017.

Often referred to as 7-layer dip, this popular, casual appetizer is always a party favorite and easy to assemble with no cooking is required–unless you make your own refried beans.  That’s usually the most tasty way, but I go for convenience and use canned refried beans that come in many varieties.  Take your pick.  I put this “more-than-7-layers” dip together for my friend, Jordan, who turns 21 today!  Happy birthday, Jordan!  It seems like yesterday when I made FOUR platters of this Layered Mexican Dip for her massive high school graduation party. Time flies and Jordan is all grown up!

Layer 1: 2 cans refried beans, 15 ounces each

Layer 2: 10 ounces salsa

Layer 3: 8 ounces freshly grated cheddar cheese

I highly recommend using a food processor for this.  It will take about two seconds to have delicious freshly grated cheese without the preservatives that pre-grated (yuck!) cheese comes with.

Layer 4: guacamole (or just smashed avocados with salt and pepper)

Spread it evenly over the cheese with an off-set spreader.  Works like a charm.

Layer 5: slices olives (or small olives cut in half), 15 ounce can, drained

Layer 6: diced green chilis, 9 ounces

Layer 7: 2 cups diced tomatoes

Sprinkle some salt and pepper on top of the tomatoes layer.

Layer 8: 2 cups sour cream, seasoned with salt and pepper and taco seasoning

Layer 9: 4-5 green onions, sliced

Chill until time to serve with corn tortilla chips.  Enjoy!