Seven-Layer Dip

1 can (16 ounce) refried beans

2 large ripe Hass avocados, peeled and pitted

3 Tbs fresh lime juice

2 cups sour cream, low fat

1 envelope (1 ounce) taco seasoning (5 tablespoons)

1/4 cup red onion, finely diced

1 can (4.5 oz) chopped mild green chili peppers, drained

1 cans (2 1/4 oz) pitted black olives, drained and sliced

4 ripe plum tomatoes (about 2 cups), chopped

1 cup sharp Cheddar cheese, grated


This substantial appetizer is best warm but can be served at room temperature. Assemble and serve it in a glass dish to display the layers. Preheat the broiler.


Spread refried beans evenly in a 13x9-inch glass baking dish.


Mash together the avocados and lime juice and spread over the beans.


Mix together the sour cream and taco seasoning and spread over the avocado layer.


In order, sprinkle with the chili peppers, black olives, red onion, tomatoes, and Cheddar cheese.


Broil about 4 inches from the heat just until the cheese is melted, 1 to 2 minutes.


If desired, sprinkle the top with chopped fresh cilantro or scallions.


Serve with sturdy tortilla chips or toasted wedges of pita bread.

Servings: 20


While finishing in the broiler is traditional, I skip this step because it makes the mixture more difficult to scoop out, which I find particularly significant in a buffet setting.