Ingredients
1 block cream cheese
1 avocado (2 if small)
1 cup pickled jalapeños
1 cup sour cream
2 tbsp lime juice
1 tbsp chicken bouillon
1 tsp black pepper
½ bunch cilantro
2 cups refried beans
1 ½ cups chunky salsa
1 ½ cups shredded cheese
2 cups shredded lettuce
2 cups pico de Gallo
½ cup queso fresco
Chips for serving
Directions
Step 1
Add the cream cheese, avocado, pickled jalapeños, sour cream, lime juice, chicken bouillon, black pepper and the cilantro to a food processor. Puree until fully combined.
1 block cream cheese
1 avocado (2 if small)
1 cup pickled jalapeños
1 cup sour cream
2 tbsp lime juice
1 tbsp chicken bouillon
1 tsp black pepper
½ bunch cilantro
Step 2
To assemble the dip, get a 9x13 baking dish.
Step 3
The first layer will be the refried beans, then a layer of the avocado jalapeño dip, use anywhere from 1 1/2 - 2 cups of this dip. Next comes the salsa, then the lettuce, the shredded cheese, pico de Gallo and lastly the crumbled queso fresco.
2 cups refried beans
1 ½ cups chunky salsa
1 ½ cups shredded cheese
2 cups shredded lettuce
2 cups pico de Gallo
½ cup queso fresco
Step 4
Serve the 7 layer dip with tortilla chips and enjoy.
Chips for serving
