Seven Layer Tex-Mex Dip

🧂 Ingredients

• 30 oz. can refried beans with jalapenos or chilies

  (two 15-ounce cans)
• 3 large avocados

  ripe, peeled, pitted and chopped
• 2 roma tomatoes

  diced (or 2/3 to 1 cup of diced grape tomatoes)
• 1/2 cup fresh cilantro

  chopped
• 1/4 cup red onion

  diced
• 1/2 tsp. sea salt
• 2 tbsp. lemon juice

  (I used the juice from half of a large lemon)
• 1 cup sour cream
• 1/2 cup mayonnaise
• 1 pkg. taco seasoning mix

  (or homemade taco seasoning)
• 2.25-oz. can black ripe olives

  sliced, drained
• 1 bunch green onions and tops

  chopped (I used 5)
• 8 oz. pkg. sharp cheddar cheese

  shredded
• 3-4 roma tomatoes

  chopped

Instructions

• 1 LAYER 1: Spread beans in the bottom of a 9x13” baking dish or two 9 or 10-inch
  torte pans.
• 2 LAYER 2: Mash avocados with a pastry blender until smooth.
• 3 Sprinkle with lemon juice.
• 4 Add 2 Roma tomatoes, diced, cilantro, red onion and salt.
• 5 Stir thoroughly.
• 6 Spread over refried bean layer.
• 7 LAYER 3: Combine sour cream, mayonnaise, and taco seasoning mix.
• 8 Spread over avocado layer.
• 9 LAYER 4: Sprinkle with cheddar cheese.
• 10 LAYER 5: Sprinkle with remaining chopped tomatoes.
• 11 LAYER 6: Sprinkle with sliced black olives.
• 12 LAYER 7: Sprinkle with sliced green onions.
• 13 Chill in refrigerator and garnish with tortilla chips around the edge of the
  dish, if desired.

Nutrition Info