Layered Mexican Dip
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!