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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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My favorite layer Mexican dip. Alicia and I will sometimes have this for dinner. Leave out the jalapeños if you find them too spicy and make it an 8 layer dip. Kids love the mild version of this dip. I usually make one of each when I am having guests. If it is just Alicia and I, we like it spicy. Ingredients:
1 (9 ounce) can spicy bean dip |
3/4 cup guacamole |
1/2 cup sour cream |
1 (4 ounce) can diced green chilies |
1 (4 ounce) can diced jalapenos (optional) |
1 (4 ounce) can sliced black olives |
1/4 cup green onions with top, sliced |
1 large tomato, diced small |
2 cups shredded cheddar cheese |
Directions:
1. Spread bean dip in an even layer on a medium sized serving platter.
2. Spread guacamole over the bean dip.
3. Spread the sour cream over the guacamole.
4. Sprinkle the chilies, jalapeños, olives, onions, and tomatoes over the sour cream.
5. Sprinkle the cheese over the entire dip covering all the ingredients beneath.
6. Serve with chips.
7. Note: If desired, you could turn this into a wonderful taco salad by making this in individual taco salad tortilla bowls and adding seasoned ground beef and shredded lettuce.
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