Seven Layer Mexican Dip
A delicious Mexican dip that is perfect for the holidays or game days
Prep Time15 minutes mins
Active Time0 minutes mins
Course: Appetizer
Cuisine: Mexican
Yield: 15 feeds a crowd
Calories: 180cal
Author: Melissa
Cost: $10
- 1 16 oz. refried beans
- 3 avocados
- ½ tsp. salt
- 1 Tbsp. lemon juice
- 1 tsp. prepared horseradish
- 2 cups sour cream - divided
- ½ cup of mayonnaise
- 1 1 oz. taco seasoning
- ½ cup green onions chopped
- 3 roma tomatoes chopped
- 1 15 oz. black olives sliced
- 1 8 oz. cheddar cheese shredded
Spread the refried beans on the bottom of your serving dish
In a medium bowl, mash the avocados and mix in the salt, lemon juice, horseradish, and 1 cup of sour cream
Spread the avocado mixture on top of the beans
In another bowl, mix the remaining cup of sour cream, mayonnaise, and taco seasoning
Spread that on top of the avocado mixture
To that, add a layer of green onions, tomatoes, and olives
Finally, top it all off with the shredded cheese
- You can cover and refrigerate until ready to serve
Storing leftovers:
- cover and refrigerate for up to 4 days
nutrition facts are only an estimate
Calories: 180cal | Carbohydrates: 6g | Protein: 2g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 21mg | Sodium: 133mg | Potassium: 275mg | Fiber: 3g | Sugar: 2g | Vitamin A: 398IU | Vitamin C: 7mg | Calcium: 41mg | Iron: 0.3mg