Seven Layer Dip

Dip: eight to ten servings

Laurie

A quick & easy game-day treat.

ingredients

2 9-ounce cans bean dip
2 teaspoons Tabasco brand red pepper sauce
1 recipe guacamole (recipe follows) or 1 16-ounce package prepared guacamole (about 2 cups)
1 8-ounce carton sour cream
1 1-ounce envelope taco seasoning
1 8-ounce package shredded cheddar cheese
1 3.8-ounce can sliced black olives, drained
1 large tomato, chopped
1 small onion, chopped
Corn chips
Guacamole:
3 medium avocados, pitted
3 tablespoons fresh lime juice
1 2-ounce bottle Tabasco brand green pepper sauce (about 1/4 cup)
1/4 cup chopped fresh cilantro
2 tablespoons chopped onion
3 medium plum tomatoes, diced
Salt to taste

1
Combine bean dip and pepper sauce and mix well; spread over the bottom of a shallow 2-quart casserole dish. Spread guacamole over bean dip. Combine sour cream and taco seasoning, blending well; spread over guacamole. Sprinkle cheese evenly over sour cream, then top with olives, tomato and onion. Chill for 1 hour. Serve with chips.
2
Guacamole:
3
Scoop avocado pulp from shells into a medium bowl and mash with a fork, leaving some chunks. Gently stir in lime juice, green pepper sauce, cilantro, onion, tomatoes and salt.