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Seven-Layer Dip

2 cans jalapeno bean dip
1 pint sour cream
1 package taco seasoning mix
2 ripe avocados
Juice of 1 lime
2 cloves garlic, finely minced
Salt and pepper to taste
12 ounces Monterey Jack cheese, grated
2 firm ripe tomatoes, cut in 1/4-inch dice
4 green onions, chopped
1 small can sliced black olives
 Layer #1: Spread jalapeno bean dip evenly in the bottom of a 15-by-10-inch jelly roll pan.
Layer #2: Mix together sour cream and taco seasoning. Spread over first layer.
Layer #3: Chop avocados and mix with lime juice, garlic, salt, and pepper. Spread over second layer.
Layer #4: Grated Monterey Jack cheese
Layer #5: Chopped tomatoes
Layer #6: Chopped green onion
Layer #7: Sliced black olives

Cover with plastic wrap and refrigerate for several hours. Serve with tortilla chips.

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This page updated on 1/10/2000