Party 7 Layer Dip

Did you find this post helpful, inspiring? Save THIS PIN in its blog board in Pinterest. 😉

Can I tell everyone a little secret?

Beans. They were sent here to destroy us.

I don't like them and I certainly don't trust them.

In fact, I wouldn't be a bit surprised if one day a scientific study came to light that revealed that the interior of beans is nothing more than pureed bugs.

I don't eat beans. I don't put them in my chili. I do not order food from restaurants that contain beans. I can't sing, the magic fruit makes you sing, because I never have the need, since I don't eat beans.

Oh, and black beans? Are the worst. They are like little black balls of death and destruction.

Follow us on PINTEREST!

So basically I've avoided Seven Layer sauce like it's the plague, even though Mexican foods and sauces are my two favorite things in the world. And then one day I didn't avoid it anymore. I saw him in Aggie's kitchen and went to the supermarket ten minutes later and thirty minutes later he was serving Seven Layer Dip for lunch.

I won't eat beans on any other plate, but good sauce, boys. Seven Layer Dip is an amazing thing.

((

Party 7 Layer Dip

Preparation time

5 minutes

Time to cook

5 minutes

Total time

10 minutes

Servings: 16 servings

Course:

Appetizer

Kitchen:

Mexican

Calories: 149 kcal

I'm not a fan of black beans, so I avoided doing a 7-layer dip. Then I saw an amazing version on another blog and knew I had to do mine.

I won't eat beans on any other plate, but good sauce, boys. Seven Layer Dip is an amazing thing.

Ingredients

  • 10 ounces Ro * Tel Original diced tomatoes and green chilies, drained, reserved liquid 1 can

  • sixteen ounces refried beans 1 can

  • 12 ounces chilled guacamole (I use homemade)

  • sixteen ounces sour cream

  • 1 package taco seasoning mix

  • 1 cup shredded Cheddar and Monterey Jack cheese mixture

  • 2.25 ounces sliced ​​ripe olives, drained 1 can

  • 1/4 cup sliced ​​green onions

  • Tortilla chips to dip

Instructions

  1. Reserve 1/2 cup of drained tomatoes; set aside. Mix remaining tomatoes and reserved liquid with beans in medium bowl.

  2. Spread the bean mixture in an 8 × 8-inch glass baking dish or in a round saucepan. Top with guacamole.

  3. Mix sour cream and seasoning mix in small bowl. Spread on the guacamole. Evenly coat with layers of cheese, olives, green onions, and reserved tomatoes. Chill 2 hours before serving. Serve with tortilla chips, if desired.

Ro * Tel recipe through Aggie's kitchen

DipfiestaLayer

0 Compartir