Seven Layer DipThis classic appetizer, based on common ingredients from Tex-Mex cuisine, is always a popular crowd pleaser. Stonewall Kitchens suggests either their Black Bean Salsa for a heartier version or their Mango Lime Salsa for a lighter, brighter option. Either one pairs deliciously with a bag of crispy Xochitl Tortilla Chips, for the perfect combination of cheesy goodness and crunch.


1 (15-ounce) can refried beans
1 (4.5-ounce) can chopped green chilies
1/2 cup sour cream
1/2 cup mayonnaise
2 avocados, peeled and diced
2 Tablespoons fresh lemon juice
1 cup Stonewall Kitchen Black Bean Salsa or Mango Lime Salsa
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
4 green onions, chopped


Preheat oven to 350° F. In a greased deep pie dish, spread the refried beans and then layer the chopped green chiles on top. For the next layer combine the sour cream and mayonnaise. Continue layering the avocados, lemon juice, salsa, and top with the two cheeses and green onions. Bake for 20-30 minutes until heated through and bubbly. Serve with tortilla chips.

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