7 Layer Bean Dip - No Meat

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Bean Layer –

2 cans pinto beans

1 can of green chilies

drizzle of your favorite hot sauce

Sour Cream Layer –

16 ounce container of sour cream

1 packet taco seasoning mix



onion powder


chili powder

salt and pepper

Avocado Guac Layer –

2 Avocados

1 small tomato chopped

1 small spanish onion chopped

2 cloves minced garlic


salt and pepper

chopped scallion

1 tbsp. lime juice

Other Ingredients –

1 cup shredded Sargento Mexican blend cheese

2 tomatoes chopped

1 can sliced black olives

1 small spanish onion chopped

chopped scallions

chips to dunk in this dip

1. In a large stove top pot, heat the bean layer ingredients together for 5 minutes before mashing with a potato masher or fork.

2. Move cooked beans to the side and mix together sour cream layer.

3. Move sour cream to the side and slice avocados in lattice cuts and add to mixing bowl.

4. Chop other ingredients and mix together.

5. Chop remaining tomato, onion, garlic and scallions and move to side.

6. In a large dish, begin layering in ingredients starting with the bean dip mixture pressing it evenly into the dish.

7. Add sour cream mixture on top evenly spreading before covering with a layer of cheese.

8. Add dollops of avocado mixture through out dish, then spread carefully not to disrupt the cheese.

9. Top with tomatoes and onions, then olives.

10. Finish off with scallions and enjoy with chips!

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