7 Layer Mexican Dip
Recipe Originated From: Angela Harcrow
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2 (16 Ounce) Fat Free Refried Beans
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1 Pound Lean Hamburger
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5 Extra Large Avocados - Diced
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3 Bundles Green Onions - Chopped (Reserve I Bundle for Garnish)
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16 Ounce Sour Cream
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2% Mild Cheddar Cheese- Shredded
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2 Large Roma Tomatoes - Seeded/Chopped
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Chopped Olives
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½ Packet McCormick Taco Seasoning
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½ Cup Water
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Fajita Seasoning
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Lime Juice
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8-10 Jalapenos - Cut in Half, Ribs/Seeds Removed, Rinse Under Cold Water
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8 Ounces 1/3 Less Fat Cream Cheese
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6 Ounces Light Cream Cheese
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1 Packet of Hidden Valley Ranch Dip Powder Dip Mix
(1) Spread refried beans in the bottom of a 9X13 serving dish.
(2) In a skillet over medium high heat; brown the hamburger meat. When the hamburger is browned about halfway, add the taco seasoning. When the meat is completely browned, add water to the pan and cook until the liquid as absorbed. Spread meat over the beans.
(3) In a large bowl, using a fork, slightly mash the avocado. Add green onions and fajita seasoning to taste. (Don’t panic if it seems like it takes a lot of fajita seasoning to make a dent in the taste). Add lime juice to the avocado dip.
Layer: avocado dip, sour cream, shredded cheese, tomatoes, green onions, and olives.
Refrigerate Overnight & Serve!