I realize that Cinco de Mayo was yesterday and it would have been helpful if I had posted this recipe sooner so that you could have enjoyed it at your fiesta. Fortunately though, no one actually limits Mexican food to just one day out of the year, at least I hope not, so there is plenty of reason to still make this yummy and slightly addicting dip. Even if you aren’t sticking to a Mexican inspired theme this is a great appetizer anytime whether for a tailgate party or a summer BBQ. It is simple to put together and since no baking is required it is easy to transport and you don’t have to worry about your appetizer not staying warm. Sounds pretty perfect to me.
7 layer Dip
– 2 (9 oz.) cans refried black beans
– 2 teaspoons Tabasco Sauce
– About 2 cups prepared guacamole
– 1 (8 0z.) carton light sour cream
– 1 envelope taco seasoning
– 1 (8 0z.) package reduced fat shredded Mexican cheese blend
– 1 (3.8 oz.) can sliced black olives, drained
– Cherry tomatoes, sliced in half (about half the container)
– 1 small onion, chopped
– corn chips for dipping
– Combine refried beans with the Tabasco sauce and mix well. Spread over the bottom of a shallow casserole dish.
– Spread guacamole over bean dip.
– Combine the taco seasoning with the sour cream, mixing well. Spread over the guacamole.
– Sprinkle cheese evenly over the sour cream then top with the olives, tomatoes, and onion.
– Chill for one hour.
– Serve with corn chips