Alice Lamb's Famous Seven-Layer Dip

As rembered by Catherine B. Lamb.

Ingredients:
1 large can of Refried Beans
1 package of Taco Mix
1 16 oz. container of Guacamole Dip
1 16 oz. container of Sour Cream
1 cup Diced Onion
1 cup of Shredded Lettuce
1 cup of Diced Tomatoes
1 cup of Shredded Sharp Cheddar Cheese
1 bag of Tostada Chips

Utensils:
Glass 13X9 inch baking dish
Large mixing bowl
Fork
Sharp knife
Spatula
Sheet of plastic wrap

Preparation:
Mix the refried beans in a large mixing bowl using a fork to mix the powdered taco mix evenly.
Prepare onions and tomatoes with sharp knife, by dicing them into small cubed chunks.
Next build the Layer Dip. First, smooth out the refried bean mixture, with a spatula, in a glass-baking dish. Next add the guacamole dip and then add the sour cream. Finally, add the lettuce, then the onion, the tomatoes and last, but not least, the shredded cheese.
When finished, place a sheet of plastic wrap on top and press down on it firmly to make all of the ingredients stick together.
Place in refrigerator for at least one hour.
Serve with tostada chips and enjoy!


In Memoriam (Main Page)
Obituary
Remembrances (Eulogy)
Life is Like a Seven-Layer Dip? (Poem)
Seven-Layer Dip Recipe
A Pictorial Timeline of Alice's Life
jenniellamb.com