Recipe(tried): 7 Layer Mexican Dip (baked)

7 LAYER MEXICAN DIP

2 large cans refried beans
2 envelopes taco seasoning
2 cans jalapeno peppers or chilies
2 to 4 avocados
1 (16 ounce) container sour cream
Shredded cheese (mozzarella and cheddar)
2 tomatoes (or more)
1 onion, chopped (optional)
1 to 2 cans olives, drained
Tortilla chips (for serving)

Mix the refried beans and taco seasoning together (I also mix the peppers in with this, but some people put the peppers as a layer). Mix this really well (I used a food processor, but today I am going to use my mixer). This is the first layer. Spread in a pan (I use a cake pan normally).

Next put a layer of well mixed/mashed avocados (you need enough to cover the pan, on top of the beans mixture.

Put a layer of sour cream on top of the avocado.

Next sprinkle cheeses on top. I think the more cheese the better myself *grin*!

Next cut up tomatoes and add as many as you like (I like to use at least 2 cut up tomatoes).

Add a layer of chopped onion (if desired)

Last put chopped up olives.

Put in the oven until the cheese is melted. I use a low heat so that everything else warms up.

Last but not least pull out the chips and dip!

Everyone really enjoys this dip. I hope you do too.

Adapted from source: Rachel Hosford Spence