Time for a little Mexican flavor to get you in the mood for a Cinco de Mayo celebration. I’ve been making this Mexican layer dip since my college days, and I got the recipe while I was working a summer office job up in Northern Virginia. One of the gals in the office used to make it for all of us and I couldn’t get enough of it!
There’s one particular layer to this dip that I think makes it unique. The sour cream layer is flavored with taco seasoning and really stands out for me. The recipe calls for the guacamole layer, but honestly I think I like it better without it. I’ll take my guacamole straight up please! You can try which way you think is best, and of course the toppings are subject to personal taste too. I think the more, the better! I hope you’ll give this dip a try and let me know how you like it.
Mexican Layer Dip
- 1 can re-fried beans or bean dip
- Guacamole – I used 2 avocados & a seasoning mix to make this
- 16 oz sour cream
- 1 packet Taco seasoning mix
- Shredded cheddar cheese
- Chopped tomato
- chopped onion
- chopped cilantro
- diced jalapenos
- sliced black olives
- Tortilla chips for dipping
Mix together sour cream and taco seasoning pack until thoroughly combined, and set aside or refrigerate until ready to use.
Spread a layer of re-fried beans on a low profile serving platter. Spread with guacamole, and sour cream mixture, layering as you go.
Top with cheese, tomatoes, onion, jalapenos, and olives. Cover and refrigerate until ready to serve.
Serve at room temperature with tortilla chips.
NOTE: My grocery store sells packs in the produce section of fresh diced tomato, onion, & cilantro pico de gallo. You can use this instead of the individual toppings if available.
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