MOUNT DIABLO TACO DIP

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Mount Diablo Taco Dip image

When I lived in Lafayette, CA, I learned to make this dip. It was originally from a newspaper recipe but everyone seemed to have their own version. The dip got its local name from Mount Diablo, the beautiful mountain over-looking the Walnut Creek-Lafayette area.

Provided by Kathie Carr @kathiecc

Categories     Beef

Number Of Ingredients 13

2 can(s) jalapeno bean dip (check label ingredients, use bean dip with jalapeno
3 medium ripe avacodos
1 tablespoon(s) lemon juice
- salt and pepper to taste
1/3 cup(s) real mayonnaise
1 cup(s) sour cream
1 - packet taco seasoning mix
1 bunch(es) green onions (with tops), sliced finely
3 medium tomatoes, juice and seeds removed, diced
2 small cans sliced ripe black olives, drained
2 can(s) (4 ounces) diced green chilis
1 package(s) (8 ounces) shredded cheddar or mexican blend cheese
1/2 cup(s) sour cream

Steps:

  • Assemble all of the layers in order on a platter as follows: First Layer: Spread jalapeno bean dip on bottom of serving platter. Second Layer: Mash avacado together with lemon juice, salt and pepper. Spread over bean dip. Third Layer: Mix mayonnaise, sour cream, taco seasoning mix. Spread over avacado layer.
  • Fourth Layer: Spread chopped green onion over mayonnaise layer. Fifth Layer: Spread chopped tomatoes over green onion layer. Sixth layer: Spread chopped olives over tomatoes.
  • Seventh Layer: Spread diced chilis over olives. Eighth Layer: Sprinkle shredded cheese over all. Ninth Layer: Place a dallop of sour cream on top.

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