Seven-Layer Dip
Yield: 8 servings | Prep time: 20 minutes | Cook time: N/A
INGREDIENTS
- 2 Roma tomatoes, diced
- 1/2 bunch of green onions, sliced
- 1 2.25-ounce can of sliced olives, drained
- 1 cup of pico de gallo
- 1 16-ounce can of refried beans
- 1 1-ounce packet of taco seasoning
- 1 8-ounce container of sour cream
- 1 cup of guacamole
- 1 cup of shredded cheddar cheese
- 8 dashes of Tabañero Sweet & Spicy Hot Sauce
- 1 bag of tortilla chips
EQUIPMENT
- Cutting board
- Sharp knife
- Small bowl
- Medium glass casserole dish
INSTRUCTIONS
First, prepare the produce. Dice the Roma tomatoes. Slice the green onions, discarding the whites. Drain any excess liquid from the olives and pico de gallo. Set aside the Roma tomatoes, green onions, olives, and pico de gallo.
Combine the refried beans and taco seasoning in a small bowl until well-mixed. Begin layering two tablespoons of each ingredient into the dish. Layer the taco-seasoned refried beans on the bottom, then the sour cream. Next, add the guacamole and then the pico de gallo. Sprinkle with shredded cheese.
Store in the refrigerator until ready to serve, and then add the toppings. Top the seven-layer dip with the tomatoes, olives, and green onions. Finish off with a few dashes of Tabañero Sweet & Spicy Hot Sauce. Serve with tortilla chips.
Combine the refried beans and taco seasoning in a small bowl until well-mixed. Begin layering two tablespoons of each ingredient into the dish. Layer the taco-seasoned refried beans on the bottom, then the sour cream. Next, add the guacamole and then the pico de gallo. Sprinkle with shredded cheese.
Store in the refrigerator until ready to serve, and then add the toppings. Top the seven-layer dip with the tomatoes, olives, and green onions. Finish off with a few dashes of Tabañero Sweet & Spicy Hot Sauce. Serve with tortilla chips.