Mexican Seven-Layer Dip–From BHG

Mexican Seven-Layer Dip

This layered Mexican bean dip is a timeless classic from the BHG cookbook. Sure to be a hit at your Christmas party!

I will never forget the first time I ate this.

We had an Eastern Star picnic at the District Deputy’s home and someone–don’t remember who–brought this.  They made the mistake of putting it in front of yours truly. I got half-way through it (by myself) when someone had the good sense to move it far away from me so there’d be some left for others.  Talk about a subtle hint LOL!

That’s how powerfully good this dip is. It’s the way the flavors all meld together because each ingredient on it’s own is hardly awesome–well maybe the cheese and guacamole.

This dip eats like a meal

This dip is sneaky too–it’s packed with protein because of the beans and it has plenty of tomatoes and avocado. So even though it’s probably packed with calories, MOST of those calories are not empty ones.

I rekindled my passion for this dip when I found it in the new copy of Better Homes and Gardens’ Cookbook.  I don’t recall if it was in my golden oldie copy from the 1970s, but this was something I probably would have bypassed way back then.

Brand-new 16th edition

Tis the season for dips, appetizers and parties, so make sure to have this gem of a dip on your holiday buffet–and you’d best make 2 plates of it!  One guest may be like me!!!

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Mexican Seven-Layer Dip--From BHG

Author: Judith Hannemann

Ingredients

• 1 – 16 oz can refried beans
• 1/2 cup bottled salsa
• 1 – 7 oz package refrigerated avocado dip guacamole
• 1 – 8 oz carton sour cream
• 1 cup shredded cheddar cheese 4 oz
• 1/4 cup sliced green onions 2
• 1/4 cup sliced pitted ripe olives
• 1 cup chopped seeded tomato (1 large)
• 8 cups tortilla chips or crackers

Instructions

• n a medium bowl combine refried beans and salsa; spread onto a 12-inch platter or in a 2-quart rectangular baking dish. Carefully layer guacamole and sour cream over bean mixture. Top with cheese, green onions and olives. Cover and chill for 4 to 24 hours. Before serving, sprinkle with tomato. Serve with tortilla chips.

Notes

Recipe duplicated from latest edition of the Better Homes & Gardens Cookbook with permission from Better Homes & Garden & the publisher.

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Mexican Seven-Layer Dip

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