Ingredients
1 (16 ounces) can refried beans
1 (1 ounce) package taco seasoning
1 (8 ounces) container sour cream
1 cup shredded cheddar or Mexican blend cheese
2 Roma tomatoes, diced
½ bunch of green onions, sliced
1 (2.25 ounce) can of sliced olives, drained
1 cup chunky salsa or pico de gallo; or make homemade pico de gallo
8 (9 ounce) plastic tumblers [Optional]
8 (9 ounce) plastic tumblers [Optional]
tortilla chips
Instructions
1. In a small bowl mix taco seasoning with refried beans. Some people prefer to mix their taco seasoning with the sour cream layer but I wanted a bright white layer so I did it with the beans.
2. Here's how the layers are assembled
3. Layer 1: beans; Layer 2: sour cream and taco seasoning; Layer 3: guacamole; Layer 4: chopped onions or green onion; Layer 5: olives; Layer 6: cheese; Layer 7: tomatoes.
Tomatoes should be added last if not eating right away. Tomatoes and cheese can be switched
Optional
Tomatoes should be added last if not eating right away. Tomatoes and cheese can be switched
Optional
In each plastic glass, layer about 2 Tablespoons of the beans, followed by 2 Tablespoons of sour cream, 2 Tablespoons of guacamole, 2 Tablespoons of salsa or pico de gallo, and 2 Tablespoons of cheese. Make sure you drain your salsa or pico to get the excess liquid out before you pour it on. Then top with about 1-2 teaspoons of tomatoes, olives, and green onion (If making ahead of time, wait to add these toppings until shortly before serving).
5. Garnish with one tortilla chip. Store in the refrigerator until serving and serve with chips. Makes around 8 individual dips.
Serves: 8 cups
Note: All measurements are approximate. Depending on whether you want thicker or thinner layers you will need more or less.
Read more at http://www.the-girl-who-ate-everything.com/2011/12/individual-seven-layer-dips.html#BFYuAB8kSpDfzzPD.99
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