Try out this fun and festive seven layer taco dip for your Cinco de Mayo party this year!
• 15.5 oz can refried beans
• 1 ½ tbsp taco seasoning
• 3 medium ripe avocados
• 2 tbsp lime or lemon juice
• 1 cup sour cream
• 1 cup finely shredded cheddar cheese (4 oz)
• 2 large Roma tomatoes, diced
• 2/3 cup black olives, diced
• 2 green onions, diced
• 1 cup thick and chunky salsa
• Salt and pepper to taste
In a bowl, stir refried beans together with 2 tbsp water using a fork (the consistency should be thick, but not so thick that it would break the chips). Mix in taco seasoning.
Peel and core avocados and mash with lime or lemon juice to reach desired texture and season with salt and pepper to taste.
Using an 8 X 8-inch glass dish, layer the bean mixture on the bottom (be careful not smear it along the edges, so you get nice clean layers) and use the back of a spoon to even and smooth the beans out. Next, spread the avocado layer evenly over the beans and smooth out with the back of a spoon. Top the avocado layer with the sour cream and spread it evenly in the dish followed by a layer of salsa over the sour cream. Sprinkle with a layer of cheese, then finish by layering tomatoes, black olives and green onions. Chill in the refrigerator for a least an hour and serve with tortilla chips.
For a fun twist on presentation, layer the ingredients into 9 oz cups for individual serving sizes!