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Seven Layer Tex-Mex Dip | Can't Stay Out of the Kitchen | this awesome #TexMex #dip is out of this world. It's terrific for any kind of company or #holiday party. We like it for #tailgating parties & potlucks. Also great for summer #holidays like #FourthOfJuly. #GlutenFree #Mexican #TexMexDip #LayeredMexicanDip #RefriedBeans #Jalapenos #Olives #CheddarCheese #Guacamole #TortillaChips #tomatoes #Avocados #SevenLayerTexMexDip #appetizer #TexMexAppetizer

Seven Layer Tex-Mex Dip

Teresa Ambra
Seven Layer Tex-Mex Dip is irresistible. This terrific appetizer contains layers of refried beans with jalapenos, homemade guacamole, Cheddar cheese, tomatoes, olives & green onions. It's wonderful for tailgating parties, potlucks, backyard barbecues & summer holiday fun. If you enjoy Tex Mex appetizers, this recipe is incredibly good. Gluten free.
5 from 1 vote
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Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer
Cuisine Tex-Mex
Servings 32
Calories 157 kcal

Equipment

  • 2 9-inch torte pans or round baking dishes or one 9x13" glass baking dish
  • 1 sharp knife to cut vegetables
  • 3 wooden spoons
  • 3 small mixing bowls
  • 1 pastry blender
  • measuring cups
  • measuring spoons

Ingredients
  

  • 30 oz. can refried beans with jalapenos or chilies (two 15-ounce cans)
  • 3 large avocados ripe, peeled, pitted and chopped
  • 2 roma tomatoes diced (or 2/3 to 1 cup of diced grape tomatoes)
  • 1/2 cup fresh cilantro chopped
  • 1/4 cup red onion diced
  • 1/2 tsp. sea salt
  • 2 tbsp. lemon juice (I used the juice from half of a large lemon)
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1 pkg. taco seasoning mix (or homemade taco seasoning)
  • 2.25-oz. can black ripe olives sliced, drained
  • 1 bunch green onions and tops chopped (I used 5)
  • 8 oz. pkg. sharp cheddar cheese shredded
  • 3-4 roma tomatoes chopped

Instructions
 

  • LAYER 1: Spread beans in the bottom of a 9x13” baking dish or two 9 or 10-inch torte pans.
  • LAYER 2: Mash avocados with a pastry blender until smooth.
  • Sprinkle with lemon juice.
  • Add 2 Roma tomatoes, diced, cilantro, red onion and salt.
  • Stir thoroughly.
  • Spread over refried bean layer.
  • LAYER 3: Combine sour cream, mayonnaise, and taco seasoning mix.
  • Spread over avocado layer.
  • LAYER 4: Sprinkle with cheddar cheese.
  • LAYER 5: Sprinkle with remaining chopped tomatoes.
  • LAYER 6: Sprinkle with sliced black olives.
  • LAYER 7: Sprinkle with sliced green onions.
  • Chill in refrigerator and garnish with tortilla chips around the edge of the dish, if desired.

Notes

NOTE: I use Roma tomatoes because they aren’t as juicy as regular tomatoes.
 
NOTE: You can cut this recipe in half and use only one pie plate or tart pan.
 
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 157kcalCarbohydrates: 7gProtein: 4gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 13mgSodium: 686mgPotassium: 147mgFiber: 3gSugar: 2gVitamin A: 383IUVitamin C: 4mgCalcium: 85mgIron: 1mg
Keyword appetizer, avocados, cheese, gluten free, guacamole, jalapeno peppers, olives, refried beans, Tex Mex, tomatoes
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