Seven-Layer Dip
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1 can (16 ounce) refried beans
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2 large ripe Hass avocados, peeled and pitted
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3 Tbs fresh lime juice
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2 cups sour cream, low fat
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1 envelope (1 ounce) taco seasoning (5 tablespoons)
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1/4 cup red onion, finely diced
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1 can (4.5 oz) chopped mild green chili peppers, drained
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1 cans (2 1/4 oz) pitted black olives, drained and sliced
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4 ripe plum tomatoes (about 2 cups), chopped
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1 cup sharp Cheddar cheese, grated
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1
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This substantial appetizer is best warm but can be served at room temperature. Assemble and serve it in a glass dish to display the layers.
Preheat the broiler.
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2
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Spread refried beans evenly in a 13x9-inch glass baking dish.
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3
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Mash together the avocados and lime juice and spread over the beans.
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4
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Mix together the sour cream and taco seasoning and spread over the avocado layer.
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5
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In order, sprinkle with the chili peppers, black olives, red onion, tomatoes, and Cheddar cheese.
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6
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Broil about 4 inches from the heat just until the cheese is melted, 1 to 2 minutes.
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7
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If desired, sprinkle the top with chopped fresh cilantro or scallions.
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8
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Serve with sturdy tortilla chips or toasted wedges of pita bread.
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Servings: 20
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Tips
While finishing in the broiler is traditional, I skip this step because it makes the mixture more difficult to scoop out, which I find particularly significant in a buffet setting.
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