7 Layer Bean Dip

Ingredients

1 (16 ounce) can Old El Paso refried beans

13 ounce container refrigerated guacamole (about 1 ¾ cups)

16 ounces sour cream

1 (1 ounce) packet Old El Paso taco seasoning mix

2 cups shredded Old El Paso Mexican Style 4-Cheese Blend or cheddar cheese

1 cup diced tomatoes, drained on paper towels to absorb juices

¼ cup green onions (white and green parts), sliced

1 (2.25 ounce) can sliced olives, drained (about ¼ cup)

Jalapeños

For serving: tortilla chips

Directions

Spread refried beans in the bottom of a deep pie plate. Spread guacamole over top.

Stir together sour cream and taco seasoning. Spread over the guacamole.

Add layers of cheese, then tomatoes, green onions and olives. Refrigerate for at least 30 minutes before serving.

Notes

My mother-in-law always prepares her dip in a deep pie plate but you can also use a rectangular 11 x 7-inch or 9 x 13-inch dish. Just keep in mind that the larger your dish, the thinner the layers will be.

I use refrigerated prepared guacamole for a shortcut, but you can substitute with about 1 and 3/4 cups of homemade guacamole.

For a heartier 7 Layer Dip with Meat, use the taco seasoning and 1 lb. of ground beef to prepare taco meat. Layer the cooled taco meat on top of the refried beans, and then prepare the rest of the dip according to the recipe instructions (using plain sour cream).