Sunday, November 1, 2009
7 Layer Taco Dip
(This one is for Ann!)
This is my Mother-in-Law's recipe and has become a staple at BBQs and casual parties.
It's delish and so easy to make, and you can change the shape and decorate it to be anything you want. We often turn this into a football during for the Superbowl.
31 oz can of refried beans
1 1/2 pints of sour cream
1 1/2 jars (8 oz) Picante sauce or a good salsa
2 small cans of black olives, sliced or chopped (we used a third for the garnish)
1 bunch of scallions, chopped
4 tomatoes, diced
2 avocados, diced, optional
8 oz cheddar cheese, shredded
Layer in order of ingredients, from top to bottom, serve with a good quality tortilla chip and enjoy!
This can be made in advance and store in the refrigerator. Remove from fridge for about a half an hour prior to serving so the dip is not too cold. It tastes best at room temperature.