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Mexican Seven Layer Dip

Summertime is filled with barbecues and parties. Invited to a party? Don’t show up empty handed, but don’t spend all summer slaving away in the kitchen! MidWest Living Magazine has a delicious Mexican Seven Layer Dip that is quick and simple to make and is the perfect summer patio appetizer!

Mexican Seven Layer Dip - Flavour Curator 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

Directions

  1. 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.
  2. Before serving, sprinkle with chopped tomato. Serve with tortilla chips. Makes 16 appetizer servings (1/4 cup dip and 1/2 cup chips).

Source: www.midwestliving.com

Dana Rosenthal

Dana Rosenthal is a creative writer and a professional communications manager. With 10+ years of experience writing both for a hobby and for her career, she has found it to be her true passion. Dana loves to cook in her spare time and considers herself a BBQ connoisseur! Her favourite things to cook are Jerk Chicken, fresh dips and sauces and chocolate cakes. Dana is constantly coming up with new ideas to share with fellow foodies.

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