Seven Layer Dip
(16oz) can refried beans
avocados or 1 1/4 cup guacamole
lemon or lime juice (omit if using guacamole)
sea salt (omit if using guacamole)
light sour cream
homemade taco seasoning or 1 store-bought packet
large tomatoes, diced (or 1 1/4 cup salsa)
(6oz) can medium black olives, sliced
shredded cheddar cheese
green onions, sliced
Spread refried beans on a LARGE plate or 10-inch pie dish.
If you are using the avocados instead of guacamole, mix/puree them with the lemon/lime juice and sea salt. Drop by spoonfuls and spread over refried beans.
In another bowl, mix the sour cream, mayo, and
. Drop by spoonfuls and spread over avocados/guacamole.
Layer the rest of the dip as follows: diced tomatoes/salsa, sliced olives, shredded cheese, and sliced green onions.
Chill dip; tastes better when cold. Serve with tortilla chips.
*Sometimes I like adding some cilantro into my pureed avocado layer for an extra Mexican flair.
DESSERT NOW DINNER LATER
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