We are heading over to some friends' for Superbowl Sunday. I made my 7 layer dip and Jim made his wonderful Ribs on the BBQ. We are going to be eating their wonderful "Italian Beef" along with what we bring. It's gonna be a great night! You could cut this recipe in half and make it in an 8x8 dish....which is probably what I should have done for just the four of us. Oh well...too late now!!7 Layer Dip
7 Layer Dip
1 1/2 lbs. ground beef
1 (16 oz) can refried beans
4 cups shredded Mexican-style cheese, divided
1 (8 oz) container soup cream
1 cup guacamole
1 cup salsa
1 (6 oz) can black olives, chopped
1/2 cup chopped tomatoes
1/2 cup chopped green onions
In a large skilled brown ground beef. Set aside to drain and cool to room temperature.
Spread the beans on to the bottom of a 9x13 serving tray that is about 1 1/2 inches deep. Sprinkle 2 cups of shredded cheese on top of beans.
Sprinkle beef on top of cheese. Spread sour cream on top of beef.
Spread guacamole on top of sour cream. Pour salsa over guacamole and spread evenly.
Sprinkle remaining shredded cheese. Sprinkle black olives, tomatoes and green onions on top.
Serve immediately or refrigerate it overnight and serve cold. It tastes better at room temperature.
Best Guacamole
2 avocados
1/2 lemon, juiced
2 Tbs. chopped onion
1/2 tsp. salt
2 Tbs. olive oil
Cut the avocados into halves. Remove the seeds and scoop out the pulp into a small bowl.
Use a fork to mash the avocado. Stir in lemon juice, onion, salt and olive oil. Cover the bowl and refrigerate for 1 hour serving.
For Jim's great Ribs, it is from Weber's Cookbook. I have found the recipe on the Web. You will need to scroll down to see the recipe. It is about half way down the website, and is called: "Slow Good Baby Back Ribs With Soo-Wee Sauce'
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