Wednesday, February 3, 2010

Seven-Layer Bean Dip

Yield: 8 cups
• 1 can (16 ounce) refried beans
• 1 packet (1.25 ounce) taco seasoning mix
• 1½ cups prepared guacamole
• 1 cup sour cream
• 8 oz cream cheese
• 1 large tomato
• 2 Tablespoons chopped fresh cilantro
• 1 Tablespoon lime juice
• 1 cup salsa
• ½ cup each shredded Monterey Jack and Cheddar cheese
• 1 can (4 ounces) sliced black olives -- drained
• 1 cup sliced green onion
• Shredded lettuce*

1. Combine refried beans with taco seasoning and blend well. Set aside.
2. Mix together sour cream, cream cheese with lime juice and cilantro. Set aside.
3. On a large serving dish, *layer lettuce as a bed for the dip, spread refried beans and top with your choice of the remaining ingredients…guacamole, sour cream mixture, salsa, shredded cheeses, sliced olives and green onion, tomato, green onion.
4. Cover tightly with plastic wrap and store in the refrigerator until serving time, or serve immediately with corn chips.

1 comment:

  1. Yum-O, I made this for the superbowl...I made my own salsa and guacamole, and it was great!