This fresh and delicious layered Mexican dip is a hearty crowd pleaser that works well in all seasons. It will no doubt become a fast favorite for gatherings, like it is in my family!
2 (16 ounce) cans of refried beans
4 Tbsp taco seasoning
16 ounces guacamole
8 ounces sour cream
4.5 ounces sliced black olives
6 ounces chopped green chilies (canned)
1 small onion, chopped
3 small tomatoes, chopped
8 ounces Monterey Jack cheese, shredded
In a 9×13 glass baking dish, mix the refried beans and taco seasoning. Spread into an even layer across the bottom of the dish.
Then proceed to layer the following: guacamole, sour cream, olives, chilies, onion, and tomato. Sprinkle on the Monterey Jack cheese as the final topping.
Serve immediately or cover with plastic wrap and store in the fridge until ready to serve for up to 48 hours.
*For the best result and flavor, shred your own cheese instead of buying preshredded.