originally posted by inkydinkydoo:

I imagine everyone has their own recipe for something similar, but here are two of our favorite Mexican dips. The first one is layered. Feel free to add a layer of guacamole, if you like. The second is all mixed together and heated slowly in a crockpot (or in my case, a Nesco). Enjoy!

7-Layer Mexican Dip

Make this recipe a day ahead and let it sit in the fridge overnight. Let it come to room temperature before serving.

1 or 2 large cans of refried beans
1 large container of sour cream
1 pkg. Old El Paso taco seasoning
1/4 lb. grated cheddar cheese
1/4 lb. grated Monterey jack cheese
Chopped Roma tomatoes
2 small cans black olives, chopped
1/2 c. salsa

In a bowl, mix together the refried beans, half of the package of taco seasoning, the salsa, and a couple of tablespoons of the sour cream. Spread the mixture into a large rectangular glass casserole dish. (If you used 2 cans of beans and not all of the dip will fit in the casserole, spread the remaining on a dinner plate and you can make your own dip to keep at home while you take the rest to the party!)

In a separate bowl, mix the sour cream with the remaining taco seasoning. Spread the sour cream mixture on top of the refried beans.

Toss the two types of grated cheese together, then spread them on top of the guacamole. Sprinkle with the olives and tomatoes. Serve the dip at room temperature with round, restaurant-style tortilla chips. (The reason to serve it at room temp is so that your chips don't break when you attempt to dip them.) Mmmmmm!


Mexican Dip

1 1/2 lbs. ground beef
1 lb. Velveeta cheese
1 can cream of mushroom soup
1 jar picante sauce (mild, medium or hot)
2 T. chili powder

Brown hamburger. Add Velveeta cheese, cream of mushroom soup, picante sauce, and chili powder. Let all melt together until warm. Serve with Tostitos. It is GOOD!!!!
_________________