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Easy Eight Layer Dip Recipe

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This recipe for Easy Eight Layer Dip, by , is from 50 YEARS OF FRIENDSHIP, FOOD, & FUN, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Chef Frosty
Added: Monday, January 24, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 (10½ oz.) can refried beans
1 (6¾ oz.) can avocado dip*
1 c. sour cream
4 oz (1 c.) shredded cheddar cheese
4 oz (1 c.) shredded Monterey Jack cheese
1 c. chopped green onion
2 tomatoes. chopped and drained (we use yellow, red, and green tomatoes for different flavor and color)
1 (5 oz.) can sliced black olives, drained
1 (5 oz.) can of whole black olives, for garnish

Directions:
Directions:
On 12 to 14” serving plate or platter, spread bean dip or refried beans to about 3/8" thickness.

Carefully spread avocado dip on bean dip to within ¾” of edge.

Spoon sour cream on avocado dip to within ¾” of previous edge.

Top with remaining ingredients, arranging in concentric circles. Cover, chill. Serve with corn chips. 12 to 15 servings.

Personal Notes:
Personal Notes:
*Frosty says to get the avocado dip found in the refrigerator section of the market. It’s better than the canned stuff. The Sue Chefs follow orders very well. We always do what Chef Frosty says.

We double this recipe for our reunions. This dip is served Friday evening before dinner. We have served this dip with red, blue and regular corn chips for the past few years and it's always a hit. It's a favorite with everyone. We have people waiting at the door for us to bring it out. It's delicious and beautiful too, with all the different colors and flavors. We use red, yellow, and green tomatoes, which gives it color plus a different taste in each one. You can use whole olives around the edges for extra garnish. You can also adjust this recipe and add what things you like. It's very versatile.

 

 

 

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