Tex-Mex Dip

Tex-Mex Dip
(This is my favorite 7-layer dip recipe. I got it about 28 years ago and it’s still the winner for me. It makes a much thinner presentation than you are used to seeing, but you get lots of goodness in every bite!)

Layer on a platter in this order:

Beans - use a regular size can of refried beans and just keep spreading until it is a thin layer on the platter.
Guacamole - use a good store bought or make your own. It’s about a cup and a half.
1 cup sour cream mixed with 1 pkg (or 4 Tbsp) taco seasoning
1 bunch green onions, chopped fine
Tomato, chopped - about 3 medium
shredded cheese – 1 to 2 cups
2 small cans sliced black olives

Serve with tortilla chips. Keep refrigerated until serving.

*I usually set out a spatula as a server with this. The platter should be at least 12 inches in diam., but doesn’t need to be very tall. A 9x13 pan would be too small.