(the best! 7 Layer Dip

• Vegetarian
• Gluten free

• Produce

  • 2 Avocados
  • 1/2 Lime, squeezed
  • 4 Roma tomatoes

• Canned Goods

  • 1 can Refried beans

• Condiments

  • 1 can Olives

• Baking & Spices

  • 1/4 tsp Kosher salt

• Dairy

  • 4 oz (1/2 of a block cream cheese
  • 1 bag Mexican-style cheese
  • 1 cup Sour cream

Found on togetherasfamily.com

Description

Ingredients

• 1 can (16 oz) refried beans
• 4 oz (1/2 of a block) cream cheese
• 1 cup sour cream
• 2 avocados
• 1/4 teaspoon kosher salt
• 1/2 a lime, squeezed
• 1 bag (8 oz) shredded mexican style cheese
• 4 roma tomatoes, seeded and diced small
• 1 can (4 oz) chopped olives

Directions

• Get an 8x8 dish out and set aside.
• In microwaveable bowl, combine refried beans and cream cheese. Microwave for 30 seconds and stir together until combined and creamy. You may need to microwave for longer, just be sure that it is not piping hot. Spread into the bottom of the dish evenly.
• In a small bowl, add the avocados, kosher salt, and lime juice. Mash together with a fork until combined. Can leave some chunks, depending on preference. Spread on top of the bean layer.
• Spread the sour cream on top of the avocados. Making sure to cover the avocados to protect them from turning brown.
• Sprinkle cheese on top of the sour cream. Use the entire bag or use less. I normally end up using about 1 1/2 cups of cheese.
• Sprinkle tomatoes on top of cheese.
• Sprinkle olives on top of tomatoes.
• Store in fridge for 1-2 hours before serving.
• Serve with tortilla chips.