"Secrets to Cooking TexMex"
Seven Layer Dip
Ingredients:
-
2 tablespoons fresh lemon juice
-
3 ripe Haas avocados, medium size
-
1 cup sour cream
-
1/2 cup mayonnaise
-
3 tablespoons Bolners Fiesta fajita seasoning
-
2 16 oz. cans RosaritaŽ refried beans
-
1 cup fresh green onions, (including tops) finely chopped
-
3 Roma tomatoes, seeded and chopped into 1/4 pieces
-
7 oz. black olives, chopped fine
-
8 oz. Colby cheddar cheese, grated
-
fresh fried Tostadas or Large Frito Chips
Directions:
Peel, remove the pits and place the avocados in a medium
size bowl. Add the lemon juice and 1 tablespoon of the fajita
seasoning. Mash with a fork to mix well.
In a separate bowl, combine the sour cream, mayonnaise, and
the remaining fajita seasoning. Stir to blend well.
In a large (9 x 13) glass casserole dish, assemble in the
following order:
1. Rosarita refried beans
2. avocado mixture
3. seasoned sour cream/mayonnaise mixture
4. chopped onions
5. chopped tomatoes
6. chopped olives
7. Colby cheese
Serve with the tostadas in a large basket lined with a
festive cloth. This may be made in advance and
refrigerated, but allow to warm slightly before serving.
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