Sunday, January 25, 2009

Mom's Tex Mex (7 layer) Dip

Tex Mex Dip
3 medium-size ripe avocados
2 TBSP lemon juice
1/2 tsp salt
1/4 tsp pepper
16 oz can refried beans
1 can diced green chilis
1 c dairy sour cream
8 oz pkg cream cheese, softened
1 pkg taco seasoning mix
2 3.5 oz cans sliced black olives
1 large bunch green onions w/tops, chopped
3 medium tomatoes (cored, seeded, coarsely chopped)
8 oz sharp cheddar or Mexican blend cheese

Preparations:
Peal, pit and mash avocados in medium-size bowl with lemon juice, salt and pepper. Combine green chilis and refried beans in a separate bowl. In a third bowl combine sour cream, cream cheese and taco seasoning.

To assemble:
Spread beans dip on a shallow serving platter. Top with seasoned avocado mixture. Top that with sour cream mixture. Sprinkle chopped onions, then tomatoes, then olives. Cover with shredded cheese. Can serve chilled or at room temperature.

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