Source of starting point: AllRecipes.com
Ingredients
| 2 |
ea |
avocados |
peeled, pitted and diced |
| 1/4 |
cup |
fresh cilantro |
chopped |
| 1/4 |
cup |
salsa |
-- |
| 1.5 |
tbsp |
lime juice |
-- |
| 1/4 |
tsp |
garlic salt |
-- |
| 1 |
ea |
sour cream |
(8 ounce container) |
| 1 |
ea |
taco seasoning mix |
(1 ounce package) |
| 1 |
ea |
refried beans |
(16 ounce can) |
| 4 |
ea |
roma (plum) tomatoes |
diced |
| 1 |
bunch |
green onions |
finely chopped |
| 2 |
cups |
cheese blend, Mexican-style |
shredded |
| 1 |
ea |
black olives |
drained and finely chopped (2.25 ounce can) |
ground black pepper to taste
Directions
- Mash avocados in a medium bowl to desired consistency
- Mix in cilantro, salsa, lime juice, garlic salt, and pepper. Set aside.
- Blend sour cream and taco seasoning in a small bowl until combined. Set aside.
- Spread refried beans in a 9x13-inch dish or on a large serving platter
- Top with sour cream mixture
- cover with guacamole
- Top with tomatoes, green onions, Mexican-style cheese blend, and black olives.
Notes
- Fresh lime juice is better
- I like it room temperature as well as refrigerated. The guacamole will be the first thing to age, it will get darker. Some lime juice mixed with it (if it doesn't have it already) can slow that process.
I'm using this recipe as a starting point, to make any tweaks, but for now it is identical: https://www.allrecipes.com/recipe/23176/seven-layer-dip-ii/