Mexican Layered Dip
Recipe information
Yield
serves 20
Ingredients
3 ripe avocados, peeled and mashed
2 tablespoons fresh lemon juice
Pinch of garlic salt
Pinch of black pepper
Dash of hot sauce
1 cup sour cream
1 cup mayonnaise
One 1 1/4-ounce package taco seasoning
Four 9-ounce cans Frito-Lay bean dip
One 16-ounce jar picante sauce or drained salsa (optional)
1 cup chopped onion or green onions
3 tomatoes, chopped
One 6-ounce can pitted black olives, drained
Sliced jalapeo peppers (optional)
8 ounces sharp Cheddar cheese, grated
4 ounces Monterey Jack cheese, grated
Preparation
In a bowl, stir together the avocado, lemon juice, garlic salt, black pepper, and hot sauce; set aside. In another bowl, mix the sour cream, mayonnaise, and taco seasoning; set aside. In a wide, shallow bowl, layer the bean dip, avocado mixture, sour-cream mixture, picante sauce, onions, tomatoes, olives, and jalapeno peppers to taste, and top with both cheeses. Serve with tortilla chips.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
