K's Recipe Corner (part 2)

It's time to share another recipe. I've looked over many of my recipes in recent days as I decided on what to take with us as our contribution to the Easter get-together this Sunday. I'm not actually preparing this particular appetizer I'm about to share but I've prepared it many times before. It's a crowd-pleaser! It's excellent for any pot luck! You can prepare it the night before, put the finishing touches on it the day of and simply take some chips to go with it. Easy-Breezy!

Seven Layer Mexican Dip

Prep time is about 15 minutes.
Chill time is anywhere from 4 to 24 hours(I always make it the night before)


Ingredients:
1 9-ounce can bean dip
1/4 cup pace picante sauce
1 8-ounce container of refrigerated guacamole
1 8-ounce container of sour cream
1 cup of your favorite type of cheese(I normally get the already shredded stuff because it's shredded thinly)
green onion
sliced black olives
2/3 cup of chopped and seeded tomato

serve with tortilla chips of any kind

step 1: Combine the bean dip with the pace picante. Spread the mixture into the bottom of a 2.5 quart casserole/baking dish.

step 2: Carefully spread the guacamole and then the sour cream over the bean dip mixture.

step 3: Next top with cheese, the green onion and then olives. Cover and chill for 4 to 24 hours.

step 4: Before serving, sprinkle with chopped and seeded tomato. Then enjoy with tortilla chips.


my notes:
*I use my 2.5 quart round corningware dish when I make this. It's the right size in all ways especially in depth. Plus I like that it's round and has it's own lid! Other types of good dishes to use would be a square 8x8 or 9x9 baking dish. Anything bigger than those dimensions will be too large. It does need to be a baking dish that has some depth to it so you can layer the ingredients.

* I didn't put an amount for the black olives or the green onion. It's all about your own preference. For the olives I use roughly 2 tablespoons. Buy the smallest can available and be sure to buy "sliced" olives...much prettier laying on top than the chopped olives. As for the green onion cut one or two and sprinkle it on, you can add more if it doesn't look like enough. For me I want the green onion to be present but not overpowering in any way(it adds great color).

* Don't try to make your own guacamole. It needs to be pre-made guacamole that you buy at the store because it has more preservatives in it so it doesn't turn brown. They have it in the produce section by the Marie Calendar's dressings here in TX.

* When it comes to the assembly process of these layers it's helpful to have the sour cream and guacamole sit out for just a bit before you start using them. It makes it easier to spread if they aren't super cold and straight out of the fridge. This is certainly true for the sour cream!