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7 layer dip and a hand with a chip dipping in
Print Recipe
5 from 2 votes

Seven Layer Dip

A party dip that wins first place every time!
Course: Appetizer, Side Dish, Snack
Cuisine: American, Mexican
Servings: 40 people

Ingredients

  • 1 16 oz can refried beans
  • 3 oz jalapeno cheese roll can use Velveeta or Cheez Whiz
  • 3 medium ripe avocados
  • 1 Tbsp lemon juice preferably freshly squeezed
  • ½ tsp salt
  • ¼ tsp black pepper
  • Picante Sauce preferably Pace Picante
  • 1 cup sour cream
  • ½ cup mayonnaise
  • 1 1½ oz taco seasoning packet
  • 1 cup green onions with tops chopped
  • 2 cups tomatoes cored, seeded, and chopped
  • 6 oz ripe pitted olives optional
  • 8 oz Cheddar cheese shredded
  • 1 oz Roots 'n Shoots radish microgreens coarsely chopped

Instructions

  • Heat beans and cheese and spread in the bottom of a 9"x13" dish. Cool.
    1 16 oz can refried beans, 3 oz jalapeno cheese roll
  • In a separate small bowl, mix avocados, lemon juice, salt, and pepper. Spread over the bean and cheese mixture.
    3 medium ripe avocados, 1 Tbsp lemon juice, ½ tsp salt, ¼ tsp black pepper
  • Cover with a thin layer of picante sauce.
    Picante Sauce
  • Next, mix the sour cream, mayonnaise and taco and layer it on top.
    1 cup sour cream, ½ cup mayonnaise, 1 1½ oz taco seasoning packet
  • Top with onions, tomatoes, olives if using. Last, add the cheese and chopped radish microgreens.
    1 cup green onions with tops, 2 cups tomatoes, 6 oz ripe pitted olives, 8 oz Cheddar cheese, 1 oz Roots 'n Shoots radish microgreens

Notes

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