"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Seven-Layer Tex-Mex Dip Recipe

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This recipe for Seven-Layer Tex-Mex Dip, by , is from The Mitchell/Mays Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Pam Mays


1 (15-1/2 ounce) can refried black beans
1 Tablespoon lime juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup sour cream
1 cup guacamole (store bought is fine)
1 cup grated Mexican cheese blend
3 plum tomatoes, seeded and chopped
3 scallions, sliced
1 cup shredded Romaine lettuce
Tortilla chips

In large bowl, combine beans, lime juice, salt, pepper and 1 Tablespoon water. Spread evenly on a serving platter. Layer on sour cream, leaving a 1-inch border of beans visible. Add guacamole, leaving a 1-inch border of sour cream visible. Continue adding layers - cheese, tomatoes, scallions, and lettuce- making each one smaller the the one before. Sprinkle with cilantro. Serve immediately with chips or cover and refrigerate for up to 2 hours.




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