Seven Layer Guacamole Dip Recipes

SEVEN LAYER DIP

Steps:

• Mix beans, chiles, 1 Tb. of lime juice, chili powder, cumin, and a pinch of salt in a small bowl. In a second small bowl, mash avocados with a fork; stir in remaining 2 Tbs. lime juice and 1/2 teaspoon of salt to make guacamole. In a third small bowl, mix sour cream and mayonnaise.
• Spread bean mixture, then guacamole, then sour cream mixture, and finally salsa over the bottom of a 9-inch deep-dish pie plate or similar size pan. Sprinkle with olives, then cheese. (Dip can be covered and refrigerated up to 2 days) To serve, sprinkle with green onions.

SEVEN LAYER DIP II

Steps:

• In a medium bowl, mash the avocados. Mix in lime juice, cilantro, salsa, garlic salt and pepper.
• In a small bowl, blend the sour cream and taco seasoning.
• In a 9x13 inch dish or on a large serving platter, spread the refried beans. Top with sour cream mixture. Spread on guacamole. Top with tomatoes, green onions, Mexican-style cheese blend and black olives.

SEVEN LAYER GUACAMOLE DIP

Steps:

• Combine Refried Beans and 2 Tbs. of Sour Cream, and ½ cup of Taco Sauce, until creamy.
• Spread on the bottom of a large round platter (large pie pan).
• Mash up 3 Avocados with 2 Tbs. of Lemon Juice, add salt, pepper, and 2 Tbs. Sour Cream. (You can add a few dashes of Tabasco Sauce, for additional zest).
• Mix it until creamy.
• Spread mixture over beans, leaving ½ inch border of beans showing.
• Mix 1 cup of Sour Cream with Mayonnaise, and Dry Taco Mix.
• Spread over Avocado, leaving ½ inch border of Avocado showing).
• Sprinkle with shredded Cheddar and Monterrey Jack Cheese.
• Sprinkle with chopped scallions.
• Layer the chopped plum tomatoes.
• Top off with sliced Olives.
• Chill, until ready to serve.

KITTENCAL'S MEXI GROUND BEEF GUACAMOLE SEVEN-LAYER DIP

Steps:

• Prepare a 13 x 9-inch glass dish (or use a similar serving dish).
• In a skillet brown the ground beef with onion, garlic and jalapeno peppers (if using) until browned; drain fat then add in the taco seasoning; cook stirring for 1 minute or a little more, season with salt and pepper to taste; set mixture aside to cool slightly.
• In a bowl mix together the sour cream with taco seasoning (start with 1 tablespoon adding in more to taste).
• Spread the refried beans in the bottom of the baking dish.
• Sprinkle about 2 cups Mexi-blend shredded cheese on top of the beans.
• Sprinkle the warm cooked ground beef mixture evenly on top of the cheese.
• Spread the sour cream over the ground beef.
• Dollop or spread the guacamole carefully over the sour cream.
• Pour the salsa over the guacamole and then spread out as best you can using a spoon.
• Sprinkle with remaining 2 cups shredded cheese (can use more).
• Top with sliced or chopped black olives.
• This can be served immediately or chill it for up to 24 hours (it is better served right away!).
• Delicious!