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How To Make 7-Layer Dip

Emma Christensen
  • minutes
  • Serves 15

INGREDIENTS

6

Avocados, medium ripe

1/2

bunch Cilantro

4 cloves

Garlic

1

head Iceberg lettuce

1

Jalapeno peppers

2

Lime, Juice of

2 14 ounce cans

Pinto beans

4

Spring onions, whole

4

Tomatoes, diced small (about 4 cups), medium ripe

1

Yellow onion, medium

1/2 cup

Chicken or vegetable broth

2 14 ounce cans

Black olives

2 tsp

Chili powder

1 pinch

Or two of coarse salt

1 1/2 tsp

Salt

1 tbsp

Olive oil

1

Corn tortilla chips

4 cups

Cheddar or monterey jack cheese

3 cups

Sour cream

1/2 cup

Chopped cilantro leaves and upper stems