Cooking School- 7 Layer Dip

This is the perfect thing to make with children in the kitchen. It is fun for the kids to help open cans, chop things, spread the layers and sprinkle everything on top.

My girls and I decided to make this dip for a family dinner with a Mexican theme. Mostly because I can remember making it as a child with my family when we would get together with my cousins. I remember everyone taking part in preparing the different layers and then putting it together.

I haven't made this dip since I've been married, although I have tried other versions, like this Meditteranean one and a lighter one for a cooking group I was in. My advice is to taste test the different layers as you go along to make sure they have the right flavor and let someone help you put it together. We had a lot of fun.

If you are lucky enough to have any leftovers, try them with scrambled eggs, in some sort of burrito or as part of a salad.
There are so many version of 7 Layer Dip out there, but this our adapted version of the one I remember making with my family as a child

7 Layer Dip
1 can bean dip or refried beans (seasoned with garlic powder to taste)
8 oz container sour cream (I used greek yogurt since I had it on hand)
1 pkg taco seasoning
3 ripe avocados
1 lemon
shredded lettuce
shredded cheese (We used a monterey jack/cheddar blend & the girls shredded it)
chopped tomato
sliced black olives (I accidentally bought chopped black olives this time)

1. On a large platter or in a deep dish, spread the bean dip/refried beans in a even layer.
2. Combine the taco seasoning and sour cream in a bowl; spread on top of bean layer.
3. Mash the avocados with a few Tbls of freshly squeezed lemon juice; season with salt and pepper. Spread the avocados over the taco sour cream mixture.
4. Sprinkle shredded lettuce on top of avocado, followed by the shredded cheese, chopped tomatoes, and sliced black olives.
5. Chill until ready to serve.
6. Serve with tortilla chips.