Get ready for some football with this amazing 7 Layer Dip! It’s supersized for the Super Bowl, a Mexican dip with more than seven layers.
Everyone has their favorite Mexican dip they love to breakout for parties like the Super Bowl. I first made this recipe for a family reunion, then started adding on more layers until it was Super Bowl worthy. Delicious.
More than 7 Layer Mexican Dip
2 cans (16 oz. each) Old El Paso re-fried beans, vegetarian
1/4 cup hot sauce
2 jars (16 oz. each) Tostitos chunky salsa, hot
2 tablespoons olive oil
1 bunch scallions, sliced
2 cans (15.5 oz. each) black beans, rinsed and drained
1 tablespoon ground cumin
1 tub (24 oz.) sour cream
2 tablespoons lime juice, plus zest
1 can (7.75 oz) Chi-Chi’s Fiesta Wheels green jalapenos, divided in half
2 cups guacamole
1 package (2 cups) Kraft Mexican four cheese blend
1 cup black olives, sliced
1/2 cup tomatoes, diced
In a non-stick pan cook re-fried beans over medium heat. Add hot sauce.
Place beans in a large casserole dish, fully covering the bottom. Place salsa on top.
In a pan cook olive oil and sliced scallions over medium heat for several minutes. Add black beans, heating thoroughly. Season with cumin. Place beans mixture over salsa.
Combine sour cream, lime juice and zest in a bowl. Add mixture to the dish. Top with jalapeno halves.
Spread guacamole on top of sour cream and jalapeno layer.
Spread cheese on top of guacamole layer. Add remaining jalapenos, black olives and diced tomatoes.
Refrigerate until ready to serve.
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