12 LAYER TACO DIP

12 layer Taco Dip image

Provided by Doreen Fish

Number Of Ingredients 12

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1 can(s) 16 oz refried beans
2 c sour cream
2 Tbsp taco seasoning
1 1/2 c chopped tomatoes
1 1/2 c chopped ripe avocadoes tossed with the juice of 1 lime (2 tbsps)
4 c shredded cheddar or monterey jack blend
1 dash(es) chopped scallions, green parts only
1/2 c sliced black olives, drained
1 can(s) 41/2 oz choppped green chilis, drained
2 c shredded iceburg lettuce
1 c loosely packed cilantro leaves
tortilla chips for dipping

Steps:

1. Spread the refried beans on the bottom of a 9 inch springform pan. Combine sour cream and taco seasoning and spread half over beans. Set aside the remaining cup for 9th layer.Scatter tomatoes over top of sour cream. Scatter avocados over tomatoes. Sprinkle 2 cups of cheese on top of avocados.Scatter scallions on top of cheese.Scatter black olives on top of scallions. Spoon chilis on top of olives Spread remaining sour cream mixture over top of chilis. Scatter remaining cheese on top of sour cream. Scatter lettuce over top of cheese. Scatter cilantro leaves over lettuce.
2. Cover with plastic and refrigerate for at least 1 hour. This is the order to layer: 1. refried Beans. 2. 1/2 sour cream mixture 3. tomatoes 4. avocados 5. 2 cups of cheese 6. scallions 7. black olives 8. chilis 9. remaining sour cream mixture 10. remaining cheese 11. lettuce 12. cilantro