seven layer dip

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Servs: 13  Prep: 15m  

"This is a great party dip because it's best served at room temperature. You can set it out on the table early and finish cooking the rest of your meal."

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   1/2 cup chopped tomatoes 1/2 cup chopped tomatoes
•   1 (16 ounce) can refried beans 1 (16 ounce) can refried beans
•   1 cup guacamole 1 cup guacamole
•   1 1/2 pounds ground beef 1 1/2 pounds ground beef
•   1 cup salsa 1 cup salsa
•   1/2 cup chopped green onions 1/2 cup chopped green onions
•   1 (6 ounce) can black olives, chopped 1 (6 ounce) can black olives, chopped
•   4 cups shredded Cheddar-Monterey Jack cheese blend 4 cups shredded Cheddar-Monterey Jack cheese blend
•   1 (8 ounce) container sour cream 1 (8 ounce) container sour cream

Instructions

1. 1. In a large skillet, brown ground beef. Set aside to drain and cool to room temperature.
   2. Spread the beans into the bottom of a 9x13 inch serving tray that is about 1 1/2 inches deep. Sprinkle 2 cups of shredded cheese on top of beans. Sprinkle beef on top of cheese. Spread sour cream very slowly on top of beef. Spread guacamole on top of sour cream. Pour salsa over guacamole and spread evenly. Sprinkle remaining shredded cheese. Sprinkle black olives, tomatoes, and green onions on top.
   3. You can serve this dish immediately, or refrigerate it over night and serve cold. I think it tastes better at room temperature.

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