Saturday, March 6, 2010

Taste Buds: Seven Layer Mexican Dip


This is a dip that takes a bit of time to make but it is PERFECT for a party and always seems to be gobbled up quickly. Which is why I made it yesterday, I was supposed to have another girls night this time centered around Mexican food and playing the Wii. However that totally got sidetracked, more to come about that in another post. Needless to say I get to eat this WHOLE DIP now myself, in less than 48 hours. Anyone wanna swing by and try some?

My mother has made this for years and I thought I would share it with you. You can make this several hours ahead of time but it only lasts for about 48 hours before the guacamole starts to turn brown and ugly so plan accordingly.

1 can refried beans
2 avocados
½ lemon
¼ cup cilantro
¼ vadilla onion
1 cup sour cream
2 tablespoons taco seasoning
3 oz Colby cheese or cheddar cheese
1 small can black olives
2 scallions
10 cherry tomatoes

1. Put down a thin layer of beans into a circle on a plate.
2. Make the guacamole. Half, discard seeds and skin, rough chopping avocado and put into bowl. Add the lemon juice, finely chopped vadilla onion and finely chopped cilantro. Salt to taste.
3. Place a layer of guacamole on top of the bean dip being careful to spread it gently on top so it stays a separate layer.
4. Mix the sour cream and taco seasoning. Spread the mixture on top of the guacamole carefully.
5. Shred cheese and sprinkle on top of sour cream mixture.
6. Slice the scallion, tomatoes and olives and place on top.
7. Wrap with saran wrap and place in the fridge until ready to serve.

I like to serve these with a bowl of Tostitos scoop chips. YUM


lilmansworld said...

Its funny that I always have a craving for that when your mom is coming to town. I made it and was pleased :)

paul peggy zeus said...

This is so simply to make and soooo very yummy to eat. We can all thank my BBFF - Mrs Redhead for that dip!!

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