Mexican Layer Dip

Amazing layered Mexican Dip!! This recipe is super easy, super delicious and can be made ahead of time for guests which is a plus. It was a huge hit at my book club and during a family trip to the Catskills. I've also tried it with an added layer of chili, so mix-in or modify to suit your taste buds! Corn would probably be a good additional layer as well. Add or subtract the top layers as you like, if black olives aren't your thing, skip it! I love green onions so I add a lot. 

I got this recipe from one of those recipe swap chain emails that we all know and love. BUT this one actually proved to be pretty successful because I got this awesome recipe! My mother in law Gayle Cross's old neighbor Nancy Patterson sent this to me. The picture below is of her at Charlie's 3rd birthday party. She really likes Charlie so she's pretty cool :) 

Here goes:

Ingredients:

1 large can re-fried beans

3 ripe avocados

2 T Lemon Juice

1 c. miracle whip

1 c. sour cream

1/2 packet taco seasoning

2-3 c. grated cheddar or Mexican blend cheese

1 can sliced black olives

1-2 tomatoes (chopped)

3-4 Green onion stalks sliced thinly

Use a quiche pan or large casserole dish to layer the dip in

Put the ingredients in the pan in following order:

1. Bottom/ Layer One= 1 can of refried beans
2. Layer Two= 3 ripe avocados, peeled & mashed & mixed with 2 T. lemon juice.
3. Layer Three= 1 cup Miracle Whip, 1 cup sour cream, and 1/2 pkg. taco seasoning. (Mix these together before adding to pan). ****
4. Layer Four= 2 or 3 cups of grated cheddar cheese
5. Layer Five= Sliced black olives, chopped tomatoes, and green onions

**** A certain someone who was helping me make this recipe <cough cough> Cazz <cough cough> forgot this step when we were in the Catskills. It still tasted great with the seasoning sprinkled on top :)

Serve with tortilla chips.

¡Disfruta! 

Jo