South of the Border 7-Layer Dip
Are you looking for a great, easy-to-make party dip with layers and layers of flavor? Then try our South of the Border 7-Layer Dip. It's really quite simple and it takes less than 30 minutes from start to finish. It's made with Pearls or Early California Sliced Black Olives. This recipe serves 10 to 12 people, but it can be doubled or halved for more or fewer people.
You will need the following ingredients:
1-1/2 lbs - ground beef
1 packet - chili seasoning, "McCormick or Shilling"
1-6.5 oz. can of Pearls or Early California Sliced California Ripe Olives
1/4 cup - water
1-16 oz. can - refried beans (about 4 cups)
4 cups - shredded cheddar cheese (about 1-pound)
8 oz. - sour cream
1 cup - guacamole
1 cup - chopped tomato
1/2 cup - prepared salsa
1/2 cup - chopped green onions
Start by browning the ground beef in a large skillet; when done drain off the oil. Then add the chili seasoning, a half cup of the olives and the water. Stir well and cook until the water is absorbed.
Heat the refried beans in a small pot or in a microwave. Spread the warm beans on to the bottom of a 13 x 9-inch glass pan. Sprinkle the beef over the beans followed by 2 cups of the cheese. Carefully spread the sour cream over the cheese and then top with the guacamole. Sprinkle the remaining cheese over the guacamole.
In a small bowl mix together the salsa and the tomatoes. Spread this mixture over the cheese, sprinkle the green onions over the top and garnish with the remaining sliced black olives.
Serve as a fresh dip with your favorite chips or use it as a spread on warm tortillas.