SEVEN LAYER DIP

Juanita Prindle

 

1 can refried beans

1 large ripe avocado

½ tsp. garlic salt

¼ c. sour cream (dairy or non-dairy)

¼ c. mayonnaise or mayonnaise replacement

1 pkg. taco seasoning mix

2 large ripe tomatoes, finely chopped

½ c. sliced black olives

1 to 1½ c. cheese sauce

½ c. chopped green onions

 

Spread refried beans on the bottom of a 9x9 inch Pyrex baking pan. Mash avocado with garlic salt and spread evenly over the beans. In a small bowl, mix together sour cream, mayonnaise, and seasoning mix until smooth. Spread over the avocado layer. Next, sprinkle a layer of chopped tomatoes and black olives. Top with cheese sauce and a sprinkling of green onions. Serve with tortilla chips to dip into it as is, or warm it in 325⁰ oven for 20 minutes.