Shell’s 7 Layer Tex-Mex Dip
This will keep well in the fridge for 2-3 days.
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!