An easy Tex Mex 7 layer dip! Perfect for summer entertaining.
16 ounce can of refried beans
2 cups sour cream
1 package taco seasoning
8 ounces shredded mozzarella cheese
8 ounces shredded Cheddar cheese
3 tablespoons lemon or lime juice
3 tablespoons salsa or picante sauce
4 tomatoes, chopped and seeds removed if desired
4–5 green onions, thinly sliced
4 1/4-ounce can of sliced black olives, drained
Tortilla chips or scoops, to serve
Spread refried beans on the bottom of a 9-inch springform pan.
Mix sour cream and taco seasoning and spread over the refried beans, then layer the cheeses.
Cut the avocados in half, remove the pits and scoop the flesh into a medium bowl. Use a knife to cut the avocados into cubes. Add the lemon juice and salsa and mash with a fork. Spread over cheese layer.
Top with tomatoes, green onions, then olives.
Chill for at least 3 hours or overnight. When ready to serve, release and remove the sides of the springform pan and place the base holding the dip on a serving plate. Surround with chips to hide the base of the springform pan.
Serve with tortilla chips.
Adapted from Great Beginnings, Grand Finales