The only kitchen skills you need to execute this recipe are the use of a can opener and a small knife. That’s why I love it so much. Well, that, and it’s delicious.
This layered dip recipe is also ridiculously flexible; you can take out or add in anything you want. The layers also don’t have to be ordered this way.
The following measurements are for a 13×9 inch glass pan. Again, these are totally adjustable; just wing it if you don’t want to make so much. (And unlike other recipes where they say measurements don’t have to be exact, in this case that’s actually true.)
Ingredients:
• One container sour cream (regular or light, 16 ounces)
• One packet taco seasoning mix
• One can refried beans
• One container guacamole (I get it store-bought because it’s easier, but if you make your own, about five avocados should do it)
• Shredded cheese (I like a generous portion — several large handfuls — of finely shredded Mexican blend, but again, it’s all about personal preference)
• Three medium-sized tomatoes
• One can of whole olives, sliced (you can use canned sliced olives, but those cans are usually smaller so I’d get two)
Directions:
Mix the sour cream and taco seasoning thoroughly. Cover and let sit overnight in the refrigerator.
Spread the beans on the bottom of the pan.
Spread the guacamole on top of the beans.
Spread the sour cream mixture on top of the guacamole.
Distribute the shredded cheese evenly.
Dice (a fancy word for cut up, possibly into squares) the tomatoes, slice the olives and spread both on top of the cheese.
Refrigerate when not consuming via tortilla chips. When ready for leftovers, let sit outside of the fridge for 20 minutes or so before eating.
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