Jackie Haberman’s Seven-Layer Mexican dip (No cooking required!)

Jackie’s note: Good for college kids because there is no cooking involved, ingredients can be substituted, and it can yield a lot. Don’t like olives? Substitute with a can of corn instead. Plus, the cost can be shared with friends. (And it’s great for vegetarians — you’ll just have to cut out the cheese and sour cream for vegan friends.)
Utensils needed: fork, tablespoon, 2 bowls, 1 serving pan (square or 13″x9″ disposable aluminum ones work well)
Prep time: less than 30 minutesIngredients:
– 1 can refried beans
– 1 pint sour cream
– 1 packet of taco seasoning mix
– 2 avocados
– 2 bunches of scallions (chop thin)
– 1 large tomato (dice or cut into chunks) — I didn’t have a tomato on hand, so I subbed in salsa.
– 1 small can of sliced black olives
– 1 8 oz bag of sharp cheddar cheese
– 1 bag of tortilla chips

1. Scoop out the avocados into a bowl and mash with a fork until the texture is similar to guacamole. Set aside.
2. In a second bowl, mix the sour cream and taco seasoning mix. Set aside.
3. Dice tomato into chunks.
4. Chop scallions.
5. In a medium-sized serving tray, layer ingredients in the order above.
6. Serve with tortilla chips and enjoy!

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