This is my daughter’s recipe. She found it online a few years ago when she was looking for something to make to take to a dinner with her uncles. She has changed it some over the years, into what she now considers perfect. It’s our favorite recipe for 7-layer dip, and I’ve made a lot over the years. I know the original recipe called for avacados in it, but Lori hates them so those are left out. Also, there is supposed to be a layer with the sour cream and mayo and seasoning on top of the beans, but she decided it tastes much better – and we all agree, if it’s all mixed together.
I hope you enjoy this as much as we do! It’s really simple and always a hit at every party she’s taken it to, even some older ladies in the family who are against new things and picky eaters tried it and liked it.
- 1 can refried beans – we usually use fat free. Any kind will do.
- 1/2 cup sour cream
- 2 Tblsp mayo
- 1 package taco seasoning – we love Mrs. Dash salt free variety
Mix ingredients well and spread into the bottom of a 8″x8″ or 9″x9″ pan.
On top of that, layer…
- 1 sweet pepper, any color, chopped into small pieces
- 1 large tomato or 2 or 3 roma tomatoes, chopped into small pieces
- 2-3 green onions, chopped
- 4 oz to 6 oz shredded cheese – any variety that melts well
On top of cheese, sprinkle on some extra chopped green onion greens and some sliced black olives (optional)
Bake at 350 just until warmed through and cheese melts – about 20 min or so.
Serve with tortilla chips. We also put some Tobasco or other hot sauce on the table, for those who like a little more heat added to it.
We also found out that it makes a pretty yummy spread for sandwiches after it’s cold and refrigerated. Hubby loved that!