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Red's Eight-Layer Dip

Source of Recipe

From "The All-American Cowboy Cookbook"


List of Ingredients

1 (16-oz.) can jalapeno refried beans
1 tsp cumin, divided
1 tsp garlic powder, divided
6 avocados
Juice of 1/2 lemon
1/2 cup picante sauce
Salt
1 cup sour cream
1 cup real mayonnaise
1 (1-1/4-oz.) pkg. taco seasoning
1 bunch green onions, chopped
1 tomato, chopped
1 (4.5-oz.) can chopped green chilies
2 cups shredded colby cheese
1 (2.25-oz.) can chopped black olives


Recipe

Layer 1: In a small mixing bowl, blend beans with 1/2 teaspoon cumin and 1/2 teaspoon garlic powder (add a little picante sauce if needed to make it spreadable).

Layer 2: Peel and seed avocados into a separate bowl. Mash well. Add lemon juice, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder, picante sauce, and salt to taste. Blend thoroughly.

Layer 3: Mix sour cream, mayonnaise, and taco seasoning in a separate bowl.

Layer 4: Chopped onions
Layer 5: Chopped tomato
Layer 6: Chilies
Layer 7: Cheese
Layer 8: Black olives

Using a 9x3-inch glass dish or large plate, spread Layer 1 evenly to form a base.

Next, spread avocado mixture over entire surface of beans, then add sour cream mixture. Sprinkle Layers 4, 5, and 6 in any order, using as little or as much as your taste dictates. Generously cover with Layer 7, cheese, finishing with Layer 8, the black olives, for garnish.

NOTE: This could be a 5-, 6-, 7-, 8-, or 9-layer dip depending on your own taste and imagination. Play with it and listen to the raves from your party guests.

Makes 15 to 20 servings.