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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 20 |
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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. 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 |
Directions:
1. 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.
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