When I get invited to a BBQ I have two staple items that I bring: 7-layer bean dip and Asian Cabbage Salad (coming to the blog soon!). Now that the sun is shining, people are itching to sit outdoors and fire up their backyard grills. I love bringing my 7-layer bean dip. Can’t go wrong with any type of dip and chips. YUM! Plus Cinco De Mayo is right around the corner and you always need a 7-layer bean dip to add to the mix of Mexican foods!
Refried beans, sour cream mixed with taco seasoning, shredded cheese, diced roma tomatoes, green onions and chopped olives. You can also add jalapenos and cilantro.
Grab those tortilla chips and dig in! Serve with some salsa on the side if desired.
7-layer bean dip
- 1 14 ounce can refried beans
- 1 6 ounce regular or fat free sour cream
- 1 package taco seasoning
- 1 cup shredded cheese (or more)
- 1 roma tomatoe (diced)
- 3 green onions (chopped)
- 1 small can chopped olives (a few handfuls)
In a 9 X 9 glass or metal pan. Layer the bottom of the pan with refried beans. Add the taco seasoning to the sour cream and stir. Add the mixture over the refried beans, layer with cheese, diced tomatoes, green onions and handful of olives.
For the cheese, tomatoes, green onions and olives you can add more if you desire.
You can double the recipe and use a 9x13 pan if you need it for a bigger group. I've made both sizes.