Seven Layer Dip
A party dip that wins first place every time!
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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