Seven Layer Dip

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Serves | Prep Time | Cook Time

Why I Love This Recipe

Ingredients You'll Need

1 clove garlic, minced
1 can pink or kidney beans,, rinsed and drained
1/4 cup mild picante sauce
1 teaspoon chili powder
3/4 teaspoon ground cumin
2/3 cup sour cream
1/2 recipe for SALSA FRESCA
1 pound plum tomatoes, cored and chopped
1/2 small red onion, finely chopped
1 clove garlic, minced
2 tablespoons fresh lime juice
2 tablespoons fresh cilantro, chopped
1 teaspoon jalapeno peppers, chopped
1/4 teaspoon salt


Place garlic in processor. Whirl until chopped. Add the drained beans, picante sauce, chili powder and cumin. Whirl until smooth. Spread in a large serving dish. Spread guacomole over bean mixture, leaving border of bean showing. Spread sour cream evenly over top almost to edges, leaving guacomole border. Sprinkle olives evenly over top. Spoon on Salsa or tomatoes, spreading level. Sprinkle with green onion and cheese. Cover and refrigerate up to 4 hours before serving. To make Salsa: Drain tomatoes in colander over bowl. Reserve liquid for other uses. Place tomatoe in bowl. Stir in red onion, garlic, lime juice, cilantro, jalapeno pepper and salt. Let stand at room temperature for two hours.

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