Mexican Layered Dip

In honor of football season starting up this weekend I thought I would post a favorite of mine to eat at my football parties.

3 ripe avocados, peeled and mashed
2 tbls fresh lemon juice
Pinch of garlic
Pinch of black pepper
Dash of hot sauce
1 c sour cream
1 c mayo (I sometimes use less)
1 pkg taco seasoning
4 (90z) cans of Frito-Lay bean dip (a can of refried beans is cheaper)
1 (16oz) jar of salsa, drained
1 c chopped onion or green onion
3 tomatoes, chopped (sometimes omit if I don't have)
1 (60z) can pitted olives (optional is Markus is eating)
Sliced Jalapenos peppers (optional)
8 oz sharp cheddar cheese, grated
4 oz Monterrey Jack cheese, grated

In a bowl, stir together the avocado, lemon juice, garlic salt, black pepper, and hot sauce; set aside. In another bowl mix, sour cream, mayo, and taco seasoning; set aside. In a wide, shallow bowl layer the bean dip, avocado mixture, sour-cream mixture, salsa, onions, tomatoes, olives, and jalapeno peppers to taste, and top wit both cheeses. Serve with tortilla chips.
Serves 20 (depending on who's eating it of course)

This recipe is from the great Lady & Sons Too! from Paula Deen.

*substitutes: taco seasoning can be substituted for Chili Powder and Cumin (you hardly notice the difference), Frito-Lay bean dip is practically the same as a can of refried beans (which is cheaper anyways), the cheeses I usually use whatever I have on hand.

1 comment:

jessica said...

this is always a yummy dip. i like to layer the beans, then sour cream mixture, and bake for 10 minutes. it changes the flavor of the sour cream(makes it even better)
i might need this at our football party saturday!


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