5 to 7 Layer Delicious Mexican Dip

This is a Chapman Family Favorite — for parties, sporting event tailgate celebrations, potlucks, and any occasion.  It’s also super easy to make.  You can make it a day ahead of time too.

Ingredients:

  • 1 can re-fried beans
  • 2 – 3 ripe avocados
  • 8 – 12 oz. sour cream
  • 6 – 8 oz. your favorite salsa
  • 6 – 8 oz. your favorite cheese — grated (suggest: cheddar or colby jack)
  • *optional 1-2 green onions thinly sliced
  • *optional 1 small can sliced black olives

Find a pretty container with sides to put your dip into.  Sometimes I use a nice pie plate. Sometimes I use a plastic container that has a lid (especially when taking to potlucks and parties away from the house).  Whatever container you choose, it should have sides at least 2″ high.

First open the can of refried beans. Stir well, then spread evenly across the bottom of your pie plate or container.

Peel, remove pit and mash your avocados then spread evenly over top of the re-fried beans.

Stir sour cream then spread evenly across top of avocado layer.

Pour salsa over top of sour cream layer; use a spatula to spread out evenly.

Sprinkle grated cheese evenly over top of salsa.

*Optional: Lightly sprinkle green onion and/or black olives over top of the cheese layer.

Cover and refrigerate until ready to serve.

Serve with your favorite brand of tortilla chips. Refrigerate any leftovers.

ENJOY!!!  It’s fantastic and your guests will love it. In fact, it’s so good Jared (18 y/o son) and I often finish off any leftovers for breakfast the next morning.

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