¡Qué Rico!

It's Super Bowl Sunday and my mom has asked me to make the dreaded seven layer dip. You might be wondering why I would dread making such a simple recipe. It's because I've never liked eating this wretched dip. The first time my mother pressured me into making this dip it was for her Christmas holiday party. Apparently it was so popular that she didn't really get a chance to eat much of it. These measurements aren't exactly precise since this I'm making this just for my family.

On another note, I hate olives! So this recipe strays from most seven layer dips since I don't include them. The only time I've ever liked eating an olive was at this great french restaurant in Baltimore called The Brass Elephant. The SGC girls and I went out for dinner and we decided on a cheese platter that had different looking olives on them.

Ingredients:

• 1 taco seasoning packet (I use the cheesy one)
• lettuce, shredded 
• 1 can refried beans 
• container of chunky salsa 
• sour cream
• cream cheese
• 1 green bell pepper, chopped
• 1-2 tomatoes, chopped
• 1 cup shredded Monterey Jack cheese
• 1lb, ground beef 
• 1 small white onion

Instructions

1. Chop up the white onion. Cook the onions with the beef and half of the taco mixture. 
2. In a medium sized bowl take the refried beans and blend the taco seasoning with it. 
3. In another bowl blend the cream cheese and the sour cream.
4. In your serving container spread the refried bean mixture. Then the cream layer.
5. In top of the cream mixture spread the layer of salsa, beef, peppers, tomatoes, and lettuce. 
6. Top with the cheese. 

Optional: I love guacamole but apparently my parents don't. I would have some guacamole on the side for an extra layer. Or if you get some avocados I would slice them and squeeze some lemon juice and sprinkle some onion powder on top. You could toss it in with the tomatoes and bell peppers.