Fiesta 7 Layer Dip
Can I let you all in on a little secret?
Beans. They were sent here to destroy us.
I don’t like them and I certainly don’t trust them.
In fact, it would not surprise me one bit if one day a scientific study came out that revealed that the insides of beans are actually made up of nothing but pureed insects.
I don’t eat beans. I don’t put them in my chili. I don’t order food from restaurants that has beans in it. I don’t get to sing the magical fruit makes you toot song, because I never have the need since I don’t eat beans.
Oh, and black beans? They are the worst. They are like little black balls of death and destruction.
So, basically I’ve avoided Seven Layer Dip like it’s the plague, even though Mexican foods and dips are my two favorite things in the world. And then, one day I didn’t avoid it anymore. I saw it on Aggie’s Kitchen and I went to the grocery ten minutes later and thirty minutes after that I was serving Seven Layer Dip for lunch.
I won’t be eating beans in any other dish, but good gravy, you guys. Seven Layer Dip is an amazing thing.
Fiesta Seven Layer Dip
1 can (10 ounces) Ro*Tel Original Diced Tomatoes & Green Chilies, drained, liquid reserved
1 can (16 ounces) l Refried Beans
1 container (12 ounces) refrigerated guacamole (I used homemade)
1 container (16 ounces) sour cream
1 packet taco seasoning mix
1 cup shredded Cheddar and Monterey Jack cheese blend
1 can (2.25 oz each) sliced ripe olives, drained
1/4 cup sliced green onions
Tortilla chips, for dipping
Reserve 1/2 cup drained tomatoes; set aside. Blend remaining tomatoes and reserved liquid with beans in medium bowl.
Spread bean mixture in 8x8-inch glass baking dish or round casserole dish. Top with guacamole.
Blend together sour cream and seasoning mix in small bowl. Spread over guacamole. Top evenly with layers of cheese, olives, green onions and reserved tomatoes. Chill 2 hours prior to serving. Serve with tortilla chips, if desired.