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Mexican Dip

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In an effort to maintain my frugal lifestyle and stay within my grocery budget, I make sure that little to no waste happens with the food we buy. This means that at times, I have to get a little creative in what I make. Oftentimes it ends up being variations on things that I already make. Sometimes there things work out really well and sometimes these “creations” end up being just edible 🙂

In this case, I had a bunch of ingredients to use that were of a Mexican persuasion, which is always a welcome opportunity to eat our favorite kind of food – Mexican!

This is a new twist on a seven layer dip that we loved so much that it will be a new variation to throw in the mix. I know your family will love it as much as mine did.

Here is our new favorite Mexican dip!

mexican dip

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For this recipe you will need:

  • 1 15 ounce can of refried beans (I make my own)
  • 1 16 ounce container of sour cream
  • 1 can of black beans (I make my own)
  • 2 cups guacamole however you like to prepare or buy it
  • 3 cups of shredded lettuce
  • 1/4 cup finely chopped red onion
  • 8 ounces shredded cheddar jack cheese
  • 1 jar of taco sauce (around 12 ounces, they all vary some)
  • 1 green pepper
  • 1 orange pepper
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • fresh cilantro to taste (I used one generous handful) *optional

In the bottom of a 9×13 pan, spread the refried beans evenly. Next, mix the sour cream with the chili powder and cumin in a separate bowl. Then, spread this mixture over the refried beans. Next spread the guacamole. The black beans come next followed by the lettuce, peppers, onions and cheese. Top with the cilantro.


Serve with tortilla chips and enjoy!

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