Recipe: Keiko's Tex-Mex 7-Layer Dip

Keiko's Tex-Mex 7-Layer Dip
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Posted to rec.food.veg.cooking by Susan Allen
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Date: 1999/09/01

There are as many versions are there are cooks -- here is a nice one (I use a different brand of beans and rarely pat dry anything (roma tomatoes are not real runny) - Susan

My boss, Keiko Horton, gave me this recipe. It's one of her most popular. The trick to keeping the dip from being runny is to drain and (in some cases) pat dry with paper towels everything.

Layer 1:
2 large cans bean dip (preferably Frito Lay)
drain any water from cans and spread on bottom of a rectangular cake dish

Layer 2:
3 avocados peeled and crushed
2 tbsp. lemon juice
sprinkling of garlic salt
mix 3 ingredients well and spread over bean dip

Layer 3:
16 oz. sour cream
1 pkg. taco seasoning mix
mix well and spread over avocado layer

Layer 4:
1 bunch green onions, chopped fine
spread over sour cream layer

Layer 5:
2 large tomatoes, sliced, seeds removed, patted dry on paper towels, and diced
spread over onions

Layer 6:
small can sliced black olives, drained, patted dry, and chopped
spread over tomatoes

Layer 7:
4-8 oz. cheddar cheese, grated
spread over black olives