Shell’s 7 Layer Tex-Mex Dip
Michelle is my daughter-in-love, referred to here as Shell. At most family gatherings we always count on her to bring this fabulous dip and there are rarely any leftovers! Many of the ingredients below are store-bought which makes it very convenient to throw together, but feel free to use your own homemade ingredients such as fresh salsa, homemade guac, freshly grated cheese, etc. This will keep well in the fridge for 2-3 days.
Shell’s 7 Layer Tex-Mex Dip
Ingredients
- 1 Can Refried beans We like Old El Paso spicy refried pinto or refried black beans
- Tabasco Optional
- Favorite Salsa Pace is a good Texas one, or make your own like I do
- 15 oz Container fave guacamole such as Wholly Guacamole
- 8 oz Container Daisy Sour Cream or fave brand
- 1 pkt Taco seasoning (Old El Paso brand)
- 8 oz Bag of Mexican Style Shredded Cheese
- Sliced black olives, pickled sliced jalapenos or fresh sliced jalapeños for topping
- Fresh Cilantro for garnish Optional
- Tortilla Chips
Instructions
- Spread the refried beans in the bottom of glass dish such as 9 x 9 size
- Sprinkle a few droplets of Tabasco (or fave hot sauce) on the beans and gently spread on top with back of spoon
- Add a layer of the salsa on top of the beans, just enough to cover them. Do not stir
- Add a layer of guacamole to the top of the salsa. I drop small dollops around on the surface as its easier to then spread over the salsa with the back of my spoon. Do not stir or mix.
- Add a layer of Sour Cream to the top of the guacamole. Use the same hint above to spread. Do not stir/mix.
- Sprinkle about half of the packet of taco seasoning on top of the sour cream. Make it a nice even layer.
- Use the back of the spoon to rub it in circles until it blends well with the sour cream layer.
- Cover the entire surface with the Mexican Shredded Cheese, using about half of the bag
- Sprinkle with drained sliced black olives, pickled jalapenos or fresh sliced jalapenos
- Chill in fridge until ready to serve
- Enjoy with your fave tortilla chips!