Nine Layer Mexican Dip

Submitted by True Texas

"I've made 7 layer dip for years but this version of the dip adds a couple more ingredients. You can't go wrong with that. It does say to bake in the oven for 30 minutes and I have never seen a layered dip that is served warm, my original recipe does not call for you to bake it and I think this is what I would prefer. From the cookbook Our Favorite Recipes -- Christian Women's Fellowship of South Hills Christian Church Fort Worth, Texas"

 

• Ready In: 20mins
• Ingredients: 9
• Serves: 12

ingredients

• 2 (15 ounce) cans refried beans
• 8 ounces guacamole
• 2 (2 1/4 ounce) cans black olives, drained
• 1 (1 ounce) package taco seasoning
• 1 medium onions, chopped or 1 medium green onion
• 8 ounces sour cream
• 2 (4 ounce) cans chopped green chilies, drained well
• 2 medium tomatoes, chopped
• 16 ounces cheddar cheese, grated or 16 ounces monterey jack cheese

directions

1. Mix taco seasoning into sour cream, set aside.
2. Spread refried beans in a 13x9 pan.
3. Dot beans with the sour cream mixture, then top with the guacamole.
4. Add chilies and black olives. Save a few olives for topping.
5. Add chopped tomatoes that are drained well. Then add onions.
6. Top all of this with either Cheddar or Monterey7 cheese and bake in oven at 350 for 30 or until the cheese is melted. Garnish with sliced olives.
7. Serve with any kind of tortilla or corn chips.