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7-Layer
Dip
by Julie, Pacific
Northwest
This one is a traditional 4th of July picnic item for me!
Make it a day ahead a let it sit in the fridge overnight. Let it come to room
temperature before serving (otherwise the chips will break when you try to dip
into it).
1-2 large cans refried beans (nonfat, if you prefer)
1
large container sour cream (lowfat or substitute yogurt, if you prefer)
1
package powdered taco seasoning
1/4 pound grated cheddar cheese
1/4 pound
grated Monterey jack cheese
chopped Roma tomatoes, to taste
2 small cans
chopped black olives
3-4 cups guacamole
1/2 cup salsa
In a bowl mix
together the refried beans, half of the package of taco seasoning, the salsa,
and a couple of tablespoons of the sour cream.
Spread the mixture into a
large rectangular glass casserole dish. (If you used two cans of beans and not
all of the dip will fit in the casserole, spread the remaining on a dinner plate
and your can make you *own* dip to keep at home while you take the rest to the
party!)
In a separate bowl mix the sour cream with the remaining taco
seasoning.
Spread the sour cream mixture on top of the refried
beans.
Taking your guacamole, spread it carefully on top of the sour cream
mixture. Take care not to mix the two together.
Toss the two types of grated
cheese together, then spread them on top of the guacamole.
Sprinkle with the
olives and tomatoes.
Serve the dip at room temperature with round,
restaurant- style tortilla chips.
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