This 10 layer dip really has 10 distinct layers, including refried beans, guacamole, sour cream, cheese, and jalapeno, just to name a few. It’s no-cook, so all you have to do is assemble it. Serve with sturdy corn chips.
Prep Time::20 mins
Total Time::20 mins
Servings::15 to 20
Ingredients
1 (15 ounce) can refried beans
12 ounces guacamole
16 ounces sour cream
1 packet taco seasoning
1 1/2 cups shredded Cheddar cheese
2 cups pre-shredded lettuce
3 roma tomatoes, seeded and finely chopped
1/4 cup finely chopped white onion
1 jalapeno, seeded (optional) and chopped
1 1/2 cups shredded pepper Jack cheese
1/3 cup sliced black olives
1/3 cup finely chopped cilantro
1/3 cup pickled jalapeno slices
Directions
Spread beans into an even layer on the bottom of a deep casserole dish. Spread guacamole over beans in an even layer.
Stir together sour cream and taco seasoning until well blended. Spread sour cream mixture over guacamole layer.
Spread Cheddar cheese evenly over sour cream layer and top evenly with lettuce.
Combine tomatoes, onion, jalapeno, and salt in a medium bowl and spread mixture evenly over lettuce.
Top tomato mixture evenly with pepper Jack cheese. Next top evenly with olives, then cilantro, and finally, with pickled jalapenos, taking care to keep each layer separated. Serve immediately or refrigerate until ready to serve.
Serve with hearty corn chips or tortilla chips.