Danielle's Mexican Layer Dip

Print PrintShare with Friends

Prep:

This dip is so easy to make and everyone loves it! At every potluck, if I don't bring it, my invitation is immediately revoked! A good friend made this one night for a 'girl's night' at her house. I adjusted the ingredients a bit, and the rest is history. I like to make this the night before so the flavors have a chance to develop. The dip is thick and will break your chips, so it's best spooned onto a plate to enjoy!

0
Yummies
Click "Yummy!" if this recipe looks good to you. Learn more.

Have a suggestion/comment about this recipe? Let the community know here:

Ingredients [?]

If you see an ingredient you would like to add to your shopping list simply click the Add ingredient icon and the item will be saved in your "Home" under the "Shopping List" link
  • add   1 taco seasoning
  • add   16 ounces low-fat sour cream (regular and fat free can also be used)
  • add   2 cups shredded cheddar cheese or Mexican blend cheese
  • add   1 guacamole seasoning mix
  • add   1 small firm tomato
  • add   2 ripe Hass avocadoes
  • add   16 ounces spicy fat-free refried beans (regular can be used)
  • add   tortilla chips
  • add   1/2 small red onion
  • add   2 1/4 ounces sliced black olives

Instructions

  1. In a 9x9 inch dish, spread refried beans as the first layer; sprinkle with shredded cheese.
  2. In a small bowl, mash avocados and mix in guacamole mix.(You can usually find packages of guacamole mix next to the avocadoes in the produce section).
  3. Spread on top of the beans as the next layer; sprinkle with shredded cheese.
  4. In a small bowl, mix packet of taco seasoning with the sour cream.
  5. Add as the next layer; sprinkle with shredded cheese.
  6. Add olives, tomatoes and onion as the next layer to the dip and sprinkle with remaining cheese.
  7. Refrigerate at least one hour, until ready to serve.
  8. Serve with tortilla chips and enjoy!