Seven-Layer Bean Dip
- makes 9 cups -
Adapted from The Tex-Mex Cookbook by Robb Walsh.
very good I have made this for years~
For the bean dip:
1 1/4 cup chopped red pepper
1/4 cup chopped onion
1 teaspoon red wine vinegar
1 teaspoon garlic powder
1 teaspoon Tabasco sauce
1/2 teaspoon chili powder
2 cups (or one 16-ounce can) cold refried beans
For the seven-layer dip:
2 1/2 cups bean dip (see above)
1 1/2 cups guacamole
1 cup chopped green onions
1 1/2 cups sour cream
1 tablespoon chili powder
1 large, chopped, very ripe tomato (approx. 2 cups)
1 cup sliced black olives
1 1/2 cups grated Monterey Jack or Cheddar cheese
Tortilla chips for dipping
For the bean dip: Put the red bell pepper, onion, vinegar, garlic powder, Tabasco sauce, and chili powder in a food processor and pulse a few times until the peppers and onions are minced. Add the beans and puree until well combined.
In a 9-by-13-inch baking dish, layer the bean dip, then guacamole, then chopped green onions and sour cream. Sprinkle chili powder evenly over the sour cream. Add a layer of chopped tomato and sliced olives. Finish with a layer of grated cheese. Refrigerate for 15 to 20 minutes before serving with chips.