Danielle's Mexican Layer Dip

Submitted by danielle washington

"This dip is so easy to make and everyone loves it! At every potluck, if I don't bring it, my invitation is immediately revoked! A good friend made this one night for a 'girl's night' at her house. I adjusted the ingredients a bit, and the rest is history. I like to make this the night before so the flavors have a chance to develop. The dip is thick and will break your chips, so it's best spooned onto a plate to enjoy!"

 

• Ready In: 1hr 15mins
• Ingredients: 10
• Yields: 1 dip
• Serves: 25

ingredients

• 16 ounces spicy fat-free refried beans (regular can be used)
• 2 cups shredded cheddar cheese or 2 cups Mexican blend cheese
• 2 ripe Hass avocadoes
• 1 guacamole seasoning mix
• 16 ounces low-fat sour cream (regular and fat free can also be used)
• 1 taco seasoning
• 2 1⁄4 ounces sliced black olives
• 1 small firm tomatoes, diced
• 1⁄2 small red onion, diced
• tortilla chips

directions

1. In a 9x9 inch dish, spread refried beans as the first layer; sprinkle with shredded cheese.
2. In a small bowl, mash avocados and mix in guacamole mix. (You can usually find packages of guacamole mix next to the avocadoes in the produce section).
3. Spread on top of the beans as the next layer; sprinkle with shredded cheese.
4. In a small bowl, mix packet of taco seasoning with the sour cream.
5. Add as the next layer; sprinkle with shredded cheese.
6. Add olives, tomatoes and onion as the next layer to the dip and sprinkle with remaining cheese.
7. Refrigerate at least one hour, until ready to serve.
8. Serve with tortilla chips and enjoy!