MEXICAN 7 LAYER DIP

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Mexican 7 Layer Dip image

last year when we were asked to throw a party themed for Cinco de Mayo, I remembered a dip that my aunt had made one year and I remembered it as best I could and wrote it down, I have done it two ways now; once as a layered salad and once slightly warmed...both were the hit of the party!

Provided by Kimberly Richards

Categories     Dips

Time 30m

Number Of Ingredients 9

1 can(s) old el paso re-fried beans
1 pkg old el paso taco seasoning
1 c guacamole
1 c sour cream
1 jar(s) tostitos chunky salsa; medium
1 c mexican shredded 4 cheese blend
4 green onions sliced
1 can(s) sliced ripe olives
1/2 head lettuce shredded (optional)

Steps:

  • 1. Place the re-fried beans and taco seasoning into a bowl and stir until combined. Using a 9" x 13" glass baking dish, spread the mixture evenly over the bottom of the dish to create the base.
  • 2. Layer all of the other ingredients evenly one at a time:order does not matter, but do finish off with the cheese, onion and olives on top. Place in the refrigerator over night so the flavors can blend together.
  • 3. Notes: For a cold salad, place everything over a bed of lettuce in a round dish so that it can be scooped. For a warm dip omit the lettuce and place the layered dip onto a 250 degree oven right from the frig for about 10 minutes just enough to warn it...not melt it.
  • 4. Tostitos Scoops work fantastic with this dip.

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