More Party Food

This recipe is at least as old as the National Football League. Who knows? Some enterprising team cook might have even created it. Challenging it's not, but who am to argue with success. Every time I bring this a pot luck or serve it at one of my own parties, it disappears like snow before the sun.

 

SEVEN-LAYER DIP

1. 1 10-ounce can refried beans
   
2. 3 large avocados
   
3. 3 tablespoons lime or lemon juice
   
4. 2 cups sour cream
   
5. 1 1-ounce package taco seasoning
   
6. 1/4 cup chopped pickled jalapenos
   
7. 1 cup sliced pitted black olives
   
8. 1 can Rotel Tomatoes with chilies, drained
   
9. 2 cups grated Cheddar or Jack cheese
   
10. 1/2 cup chopped scallions, white and green
    
11. 1/4 cup coarsely chopped fresh Cilantro 

Spread the refried beans on the bottom of a glass serving dish or deep platter

Peel and pit the avocados, then with a table fork, mash them with the lime juice into a slightly coarse paste. Spread the paste over the beans.

Mix the sour cream with the taco seasoning and spread it over the avocado.

Distribute the chilies over the sour cream, then the olives, then the tomatoes.

Make a top layer of cheese, then sprinkle with the scallions and cilantro.

Serve with corn chips for dipping.