Seven Layer Dip (Individual Servings)

1 (16-ounce) container sour cream (2 cups)


¼ cup (1 packet) Old El Paso taco seasoning

 

2 (15-ounce) cans Old El Paso refried beans

3 cups freshly-made guacamole

 

2 cups shredded Mexican cheese

 

2 cups cherry or grape tomatoes, halved

 

½ cup sliced (drained) black olives

 

⅓ cup diced red onion

 

¼ cup thinly-sliced green onions

 

¼ cup fresh roughly-chopped cilantro leaves

 

In a small bowl, whisk together sour cream and taco seasoning until thoroughly combined.  Set aside.

Spread the refried beans out in an even layer in the bottom of a 9×13-inch baking dish. Layer the guacamole in an even layer on top of the beans, followed by a layer of the sour cream mixture, then the cheese, tomatoes, olives, red onion, and green onions. Then sprinkle the cilantro evenly on top of the green onions.


Serve immediately with chips for dipping.  Or cover with plastic wrap and refrigerate for up to 6 hours. 

7 Layer Dip Recipe and Photo by Gimme Some Oven

Hats off to History is a fundraiser for the Bainbridge Island Historical Museum