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Mexican Seven-Layer Dip
Chill: 4 hrs to 24 hrs
Ingredients
- 1 9 ounce can bean dip
- 1/4 cup picante or taco sauce
- 1 8 ounce container refrigerated guacamole
- 1 8 ounce carton dairy sour cream
- 1 cup shredded cheddar or taco cheese (4 ounces)
- 1/4 cup sliced green onion (2)
- 2 tablespoons sliced pitted ripe olives
- 2/3 cup chopped, seeded tomato (1 medium)
- 8 cups tortilla chips or crackers
Directions
1. Combine bean dip and picante sauce; spread into a rectangle about 9-by 5-inches on a serving platter making a layer about 1/4-inch thick. Next carefully layer avocado dip and sour cream. Top with cheese, green onion, and olives. Cover and chill for 4 to 24 hours.
2. Before serving, sprinkle with chopped tomato. Serve with tortilla chips. Makes 16 appetizer servings (1/4 cup dip and 1/2 cup chips).
