Seven-Layer Taco Dip

  • Currently 4/5
This is a staple at any potluck!
2 15 oz cans refried beans
3 ripe avocados, pitted and peeled
3 Tbls lemon juice
salt (to taste)
1-1/2 cups sour cream
1 envelope taco seasoning
2 cans black olives, drained
1 or 2 jalapeno chilis (to taste)
3 ripe plum tomatoes, chopped
4 scallions, chopped
2 cups shredded sharp cheddar cheese
tortilla chips
1. Spread the beans evenly in a thick layer, about 9" wide on a serving plate or bowl. In a small bowl, mash the avocados with the lemon juice and season with salt. Spread the avocado mixture over the beans.
2. In a small bowl, mix the sour cream and taco seasoning; then spread over the avocados. Sprinkle the olives and jalapenos over the sour cream. Add the scallions, then tomatoes. Top with the cheese.
3. Cover tightly and refrigerate for at least 1 and up to 4 hours. Serve chilled or at room temperature with the tortilla chips.
Try these with the Lime Tortillas, yum!
Meal   SnackPrep Time   15 to 30 minutes

Traci Downing

Member since Dec 2007

More recipes like this one...