Mexican Seven Layer Dip

By Jahel

Ingredients

• 9 ounce can bean dip
• ¼ cup picante or taco sauce
• 8 ounce container refrigerated guacamole
• 8 ounce carton dairy sour cream
• 1 cup shredded cheddar or taco cheese (4 ounces)
• ¼ cup sliced green onion (2)
• 2 tablespoons sliced pitted ripe olives
• cup chopped, seeded tomato (1 medium)4 ripe tomatoes
• 1 sliced green pepper
• 1/2 cup white rice
• 8 cups tortilla chips

Details

Level of difficulty Easy
Cost Budget Friendly

Preparation

Step 1

Combine bean dip and picante sauce; spread into a rectangle about 9-by 5-inches on a serving platter making a layer about 14 inch thick. Next carefully layer avocado dip and sour cream. Top with cheese, green onion, and olives. Cover and chill for 4 to 24 hours.

Step 2

Before serving, sprinkle with chopped tomato. Serve with tortilla chips. Makes 16 appetizer servings (1/4 cup dip and 1/2 cup chips).