The Best Seven Layer Dip
 
 
This was the only dish I made for the pig roast (Thankfully we made it potluck.) I’ve been dying to share this recipe since everyone who tastes it says it’s the best they’ve ever had.
by:
Serves: up to 12
Ingredients
  • 1 can (16 ounces) refried beans (traditional variety)
  • 1 can (4.5 ounces) chopped green chiles, undrained
  • 1 tablespoon fresh lime juice, plus another 2 tablespoons for avocado layer
  • 2 teaspoons chili powder
  • ¼ teaspoon ground cumin
  • Salt
  • 3 avocados, halved, pitted, flesh spooned out
  • 1 cup sour cream
  • ½ cup mayonnaise
  • 1 jar (16 ounces) salsa strained to equal 1 cup, juices discard or reserved for another use
  • ¾ cup sliced canned black olives
  • 1 cup (about 4 ounces) grated pepper jack cheese
  • ½ cup thin sliced scallion greens from a large bunch
  • Taste-Like-Fried Tortillas or a 14- to 16-ounce bag store bought tortilla chips.
Instructions
  1. Mix beans, chiles, 1 tablespoon of lime juice, chili powder, cumin, and a pinch of salt in a small bowl. In a separate bowl mash avocados with a fork; stir in remaining lime juice and ½ teaspoon of salt to make guacamole. Mix sour cream and mayonnaise. Spread bean mixture, then guacamole, then sour cream mixture, and finally salsa over the bottom of a 9-inch deep-dish pie plate or similar size pan. Sprinkle olives, then cheese. When ready to serve, sprinkle with scallions.
Recipe by Three Many Cooks at https://threemanycooks.com/conversations/this-little-piggy-part-1/