Mexican Seven Layer Dip

Yesterday I needed a quick appetizer that is a crowd-pleaser, so I turned to a recipe that we have had in our family for at least 20 years.  Mexican seven-layer dip is full of flavor and everyone gobbles it up in minutes.  I have been asked for this recipe more times than I can count, hence the sharing today.  I have no idea where it originated from and maybe it’s somewhere out in cyber space, but I got this one from my mom.  It is worth the effort to make the guacamole, and I have seen the bean layer substituted for refried beans, or black beans but it is not nearly as good. Follow this recipe exactly and you will be glad that you did.  Happy snacking! 

xoxo Deb

Mexican Seven Layer Dip: (This is a single recipe, but I double it often)

Layer 1:

  • 1 can mild or jalapeño prepared bean dip (I use frito lay-it’s usually in the chip isle)

Layer 2: Smash avocados and mix all together

  • 2 Medium ripe avocados
  • 1 Tbsp lime juice
  • 1/2 tsp kosher salt
  • 1/4 tsp garlic powder

Layer 3: Mix all together

  • 1/2 cup sour cream
  • 1/3 cup good mayonnaise
  • 1/2 package taco seasoning
  • 1 4oz can chopped green chilies

Layer 4:

  • Shredded sharp cheddar cheese
  • sliced green onions
  • sliced black olives
  • chopped tomatoes
  • tortilla chips for serving

Layer the bean dip, the guacamole, and the sour cream mixture.  Top with shredded sharp cheddar cheese or cheese of your choice, chopped green onions (aka scallions), black sliced olives, and chopped tomatoes.  Feel free to add any toppings that you like.  It’s also great with jalapenos for a spicier version. Serve with your favorite tortilla chips and enjoy!!


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