7 Layer Ranchero Dip

Ingredients:

• 2 cans Frito brand Hot Bean Dip
• 3 avocados, mashed
• 3 tsp. lemon juice
• 1 tsp. pepper
• 1 cup sour cream
• 1 package taco seasoning
• 1/4 cup mayonnaise
• 2 small cans chopped black olives
• 6 green onions, chopped
• 1 tomato, chopped
• 1 8oz package shredded cheddar cheese

Directions:

  Mix mashed avocados with lemon juice and pepper, set aside

  Mix sour cream, taco seasoning and mayonnaise, set aside

Layer in 9 x 13 dish or cut recipe in 1/2 and use an 8 x 8 dish like I used in the photo above:

1st Layer: Bean Dip

2nd Layer: Avocado mixture

3rd Layer: Sour cream mixture

4th Layer: Black Olives

5th Layer: Green Onions

6th Layer: Tomato

7th Layer: Cheddar Cheese

Serve cold with tortilla chips. Store leftovers in the refrigerator.

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Olive Cheese Bread-From The Pioneer Woman

1 regular can whole black (ripe) olives 

1 6-oz jar pimiento-stuffed olives 

2 green onions 

¾ pound Monterey Jack cheese 

½ cup real mayonnaise 

1 stick butter, softened 

1 loaf French bread  

Roughly chop black and green olives. Slice green onions and give them a rough chop. Combine green onions and olives with the softened butter, ½ cup mayonnaise, and grated Monterey jack cheese. Mix thoroughly. Slice French bread in half lengthwise, then spread mixture evenly over the halves. 

Bake at 325 degrees for 25 minutes, or until thoroughly melted and starting to turn light brown and bubbly. Cut into diagonal slices and serve with salad, with soup, with spaghetti, or as a yummy appetizer. 

Make-ahead tips: You can make the cheese mixture up to two days ahead of time and store in the fridge. Or, you can spread the mixture on the bread and freeze the bread, unbaked, for several months.  

This Olive Cheese Bread is so good and it freezes well too. See this site for more Pioneer Woman recipes.

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