Exposed Seven Layer Dip
 
Prep time
Total time
 
This Exposed Seven Layer Dip adds an extra pop of Mexican flavors like chili powder, cumin, cilantro, garlic and onion. Expose all those layers of beans, guacamole, sour cream, and salsa for some extra party fun.
Author:
Recipe type: Appetizer
Serves: 16-20
Ingredients
  • 2 cans Rosarita brand vegetarian refried beans
  • 1½ teaspoons dried oregano
  • ½ teaspoon onion powder
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon cumin
  • ⅛-1/4 teaspoon cayenne pepper
  • 3 avocados
  • 1½ tablespoons sour cream
  • ¼ teaspoon salt
  • juice of 1 lime
  • ½ teaspoon dried cilantro, or 1 tablespoon fresh chopped cilantro
  • 1½ cups sour cream (I used light)
  • 1¼ cup salsa
  • 1 cup shredded sharp cheddar cheese
  • ¾ cup diced grape or cherry tomatoes
  • 1 small can sliced olives (4 oz.)
  • 1-2 green onion stalks, chopped
Directions
  1. In a medium sized mixing bowl, mix together beans, oregano, onion powder, chili powder, garlic powder, cumin, and cayenne pepper. Stir until thoroughly mixed. Spread in a thin layer in a 9X13 pan or a comparable sized dish.
  2. Peel and seed avocados and place in a small mixing bowl. Mash together with sour cream, salt, and juice of 1 lime. Stir in dried or fresh cilantro. Spread avocado mixture over beans, coming almost to the edge of the bean mixture.
  3. Spread sour cream on top, coming almost to the edge of the avocado mixture.
  4. Spread salsa on top, coming almost to the edge of the sour cream.
  5. Sprinkle cheese covering salsa almost to the edge.
  6. Arrange tomatoes, olives and green onions on top of cheese.
  7. Cover tightly and chill for at least an hour. Serve cold with chips.
Recipe by Breezy Bakes at https://www.breezybakesgf.com/exposed-seven-layer-dip/