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9-Layer Mexican Dip

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“While many incarnations exist, I have tailored my recipe to meet my dietary needs (food allergies/migraines). This dip uses lower fat and natural ingredients and is vegetarian-friendly, too. Feel free to modify to suit your tastes. That's what cooking (or in this case layering) is all about!”
READY IN:
30mins
SERVES:
15
UNITS:
Metric

Ingredients Nutrition

  • 3 (1360.77 g) can refried black beans (I like La Preferida 99% Fat-Free)
  • 453.59 g jarall-natural salsa (I prefer Frog Ranch Chipotle)
  • 907.18 g all-natural sour cream (I like Daisy)
  • 340.19 g all-natural guacamole (I like Calavo)
  • Assorted toppings to taste
  • 709.77 ml lettuce, shredded
  • 2 beefsteak tomatoes, coarsely chopped
  • 473.18 ml finely shredded cheddar cheese
  • 226.79 g black olives, sliced
  • 170.09 g green pimento stuffed olives, sliced
  • 2-4 green onions, coarsely chopped

Directions

  1. In large mixing bowl, combine refried beans and salsa. Consistency should be that of cake frosting--spreadable but not thick. Adjust amount of salsa accordingly.
  2. Spread bean and salsa mixture onto serving platter. (I use the back of a metal serving spoon.).
  3. Layer remaining ingredients.
  4. Serve with Baked Tostitos Scoops Tortilla Chips.
  5. NOTES: Also great as a meal. Even my green-veggie-phobic children devour this dish! This recipe is moderately spicy. Change the heat of the salsa to adjust. You could also top with jalapenos or other hot peppers to add more heat. I sometimes use different greens (prepackaged salad mixes) instead of iceberg lettuce and use different cheeses (pepperjack kicks it up a few notches!).

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