Even Better 7-layer Dip

I've always loved 7-layer dip.  But it's a real bummer when the good stuff is all scraped off and all that is left is the hard canned-refried beans that break your chip when you attempt a scoop.  That's been my experience at least.

This recipe solves that "problem" and I'm happy to say it was a giant hit at a Super Bowl party.

If you need to make this gluten free, skip the taco mix and add in some granulated garlic, salt, cumin and chili powder in place of it.

This makes a LOT so if you are making it for a smaller group of people, half it.

Even Better 7-layer Dip

1 28-oz can refried beans or 3 c. homemade
3/4c. - 1 c. salsa
1 1/2 c. sour cream
4 oz cream cheese, softened (half a block)
2 Tb taco seasoning OR 1 1/2 tsp. chili powder, 1/2 tsp cumin, 1/2-1tsp granulated garlic, 1/4 tsp salt
2 c. shredded cheddar cheese
1/4 c. red onion, minced
2 large tomatoes or 3 small, seeded and minced
2-3 avocados, chopped (my taste-testers preferred more avacado)
1 small can chopped black olives, drained or 1/2 can whole black olives, chopped
1/2 c. cilantro, chopped

Mix together refried beans and salsa to your desired consistency.  Less salsa for thicker beans, more for thinner.  Spread the bean/salsa mixture on a large platter (or a cookie sheet if you don't have a big platter).  Rinse out the bean bowl and mix together sour cream, cream cheese and taco seasoning.  Spread the sour cream mixture over the beans.  Then sprinkle the rest of the ingredients in layers over the top of the sour cream. Serve immediately with tortilla chips or refrigerate until you're ready to eat it.

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