1 lime ( you will use 1 tablespoon of juice from the lime)
¼ teaspoon salt
1 onion chopped ( you will use ½ in the guacamole and ½ on the top of the dip)
¼ teaspoon garlic powder
1 tablespoon fresh chopped cilantro
1 cup (8 oz.) sour cream
1 cup shredded cheddar cheese
2 tablespoons of sliced ripe olives
1 medium chopped tomato
Instructions
Start by mixing 1 (16 oz.) can of refried beans with ¼ of a cup of Picante sauce in a bowl.
Then spread the bean mixture into a 9 inch by 5 inch serving platter making the layer about ¼ inch thick.
Next wash, cut in half, and remove the skins and pits from 3 avocados.
Then in a bowl, mash together the avocados, 1 tablespoon of lime juice, and ¼ teaspoon of salt. Then add in ½ of an onion that has been chopped, ¼ teaspoon of garlic powder, and 1 tablespoon of fresh Cilantro that has been finely chopped.
Spread the guacamole on the bean layer.
Spread 1 cup (8 oz.) of sour cream on the guacamole.
Add the 1 cup of shredded cheddar cheese.
Top with the remaining ½ of an onion (chopped), 2 tablespoons of sliced ripe olives, and 1 medium chopped tomato.
Cover and store in the refrigerator. Serve with tortilla chips.
Recipe by Cooking Up Cottage at https://www.cookingupcottage.com/2016/05/05/seven-layer-bean-dip/