7 Layer Mexican Dip
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As lovers of Mexican food, this seven layer dip is a favorite in our home. It’s so easy to make, which is one of my requirements when it comes to making dips and appetizers, and it is so good that we can eat an entire 9×13 pan in one meal.
We often eat this as a topping on tacos or chicken enchiladas in addition to just eating it with chips.
We have tried a few different variations to this recipe over the years, but this is one of our favorite and most regular varieties.
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For this 7 layer Mexican dip you will need:
- 1 can (or the equivalent of homemade, *I always make my own) refried beans
- 1 16 ounce container of sour cream
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1 1/2 cups guacomole
- 1 jar of taco sauce
- 8 ounces shredded cheddar cheese
- 1 can black olives, chopped
- 1 1/2 cups chopped tomatoes
Spread the beans on the bottom of a 9×13 pan. Next, add the chili powder, cumin, and garlic powder to the sour cream and mix well. Layer the sour cream mixture over the beans. The guacamole comes next, spreading evenly. Top with the cheddar cheese, tomatoes, and black olives.
Refrigerate for at least 3 hours for best results. Serve as a topping or side dish with tortilla chips.