MEXICAN LAYERED DIP

Mexican Layered Dip image

I got this recipe out of Paula Deen's newest cookbook. It is the best layered Mexican Dip I've ever had, not surprisingly. I've yet to try a Paula Deen recipe that wasn't awesome. The secret to this one is mixing the sour cream and mayo with the taco seasoning mix.

Provided by Barenakedchef

Categories Beans

Time 20m

Yield 20 serving(s)

Number Of Ingredients 16

Ingredients

3 ripe avocados, peeled and mashed
2 tablespoons fresh lemon juice
1 pinch garlic salt
1 pinch black pepper
1 dash hot sauce
1 cup sour cream
1 cup mayonnaise
one 1 1/2-ounce package taco seasoning mix
four 9-ounce cans Frito-Lay bean dip
one 16-ounce jar picante sauce
1 cup chopped onions or 1 cup green onion
3 tomatoes, chopped
one 6-ounce can pitted black olives, drained
sliced jalapeno pepper (optional)
8 ounces sharp cheddar cheese, grated
4 ounces monterey jack cheese, grated

Steps:

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, mayo, 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.

Nutrition Facts : Calories 193.9, Fat 16.4, SaturatedFat 6.3, Cholesterol 25.4, Sodium 195.6, Carbohydrate 7.7, Fiber 2.4, Sugar 1.9, Protein 5.6

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