Ginny's Seven Layer Dip

"Everyone has their own version of seven layer dip and this is mine. The difference with mine is the jalapeno bean dip added to the refried beans for extra flavor. Serve with sturdy tortilla chips."
 
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Ready In:
30mins
Ingredients:
10
Yields:
1 9x13 pan
Serves:
12
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ingredients

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directions

  • Combine refried beans and bean dip in a small mixing bowl; mix well.
  • Spread over the bottom of 9x13 inch glass casserole dish.
  • Carefully layer sour cream over the bean layer, spreading to the edges.
  • In a small bowl, mash the avocados together with the salsa and garlic powder. (Or you can use a 12-16 ounce carton of prepared guacamole.).
  • Carefully spread the avocado mixture over the sour cream layer.
  • Sprinkle the olives, green onions, and tomatoes over the avocado layer.
  • Completely cover the top of the dip with shredded cheese.
  • Refrigerate until serving time.
  • Serve with tortilla chips as dippers.

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RECIPE SUBMITTED BY

“So many recipes, so little time.” I love to cook, especially trying new recipes. I try to prepare at least 3 new recipes a week. I have enjoyed cooking and baking since I was first able to peer over the top of Mom’s kitchen counter. I have been married for over 25 years and have one adult daughter. My hobbies (other than cooking) include gardening, yoga, shopping, reading, and crafts. I also have a commitment to myself to work out for an hour at least 3 times a week Every other weekend, DH and I go to our weekend home at a golf course country club. On Friday afternoons, we usually eat lunch on the road as we try to beat the traffic out of town. I'm always looking for new sandwich ideas for those Friday lunches. Once we get there, I don't want to drive yet again to the supermarket or even out to dinner. (The closest supermarket is 3 miles away.) Through 'zaar, I have found the convenience of "dump" recipes for Friday night dinners. I make them up in advance and freeze, then just put them in the ice chest for the trip. They are ready to grill or bake for dinner. During the week, I stick with quick and easy recipes that can be prepared in 45 minutes or less. On weekends is when I try the more complicated recipes that take a longer time to prepare. I've assembled by main dish cookbooks accordingly. I have nothing against convenience foods (use them all the time!) and I am in no way a food snob. However, I don't cook with cream of xxxx soups, processed cheese food, and others of that ilk. Besides being full of sodium, fat and other bad things, I just don't care for the taste and texture. DH is lactose-intolerant and has high cholesterol, which challenges me to find healthy good-tasting recipes.
 
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