Seven Layer Bean Dip
I'm not a big fan of the guacamole, olives, tomatoes, or sour cream, so this is one I pass one, but my mom has made this one. She's never had an leftovers to bring home, so it must be delicious! This makes a great potluck and party dish.
Ingredients
- 1 9-ounce can bean dip
- 1/4 cup picante or taco sauce
- 1 8-ounce container refrigerated guacamole
- 1 8-ounce carton dairy sour cream
- 1 cup shredded cheddar or taco cheese (4 ounces)
- 1/4 cup sliced green onion (2)
- 2 tablespoons sliced pitted ripe olives
- 2/3 cup chopped, seeded tomato (1 medium)
- 8 cups tortilla chips or crackers
Instructions
- Combine bean dip and picante sauce; spread into a rectangle about 9-by 5-inches on a serving platter making a layer about 1/4 inch thick. Next carefully layer avocado dip and sour cream. Top with cheese, green onion, and olives. Cover and chill for 4 to 24 hours.
- Before serving, sprinkle with chopped tomato. Serve with tortilla chips.