This 7 Layer Dip recipe is unlike any other: It has 8 layers!
With guacamole, sour cream, cheddar and Monterey Jack cheeses, black olives, green onions and red tomatoes over spiced refried beans, you can eat a layer and there is still enough of this Mexican party dip to feed a crowd.
So much more than a bean dip... 7 layers more!
1 16-ounce can refried beans
1 teaspoon garlic powder
1 teaspoon cumin
2 large avocados
2 teaspoons grated onion
Salt and pepper
1 cup sour cream
1 cup cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
1 cup green onion, chopped
1 cup tomatoes, chopped
1/2 cup black olives, sliced
In a small bowl, mash the refried beans with a fork, to soften, and stir in the garlic and cumin. Thin the bean mixture, if necessary, with a little water, milk, or, preferably, sour cream. Spread the bean (dip) evenly on a large serving platter.
Cut the avocados in half, lengthwise, and remove the seeds. Scoop the meat into a small bowl; mash with a fork and stir in the grated onion. Salt and pepper to taste. Carefully spread the avocado (dip) onto the bean dip to within 1/2" of the edge of the bean dip.
Add the remaining layers one at a time, each to within 1/2" of the last layer, in this order: sour cream, Cheddar, Monterey Jack, green onions, tomatoes, and black olives. Whoops! That's 8 layers. Quick, eat a layer!