Monday, April 28, 2008

Mexican Layer Dip

Everyone has a recipe for this, right? I like this one quite a bit because it is a little different, with a basic guacamole in the middle. The guacamole layer doesn't turn brown because it is covered by the other layers. I usually put the last layer of toppings in quadrants because the tomato-eaters may not like olives, and the olive-eaters may not want their breath sullied with raw onions!

Mexican Layer Dip

1 can refried beans
3 avocados
2 T. lime juice
salt and pepper
1 c. sour cream
1 taco seasoning packet
8 oz. shredded cheddar or Mexican-blend cheese
diced tomato
sliced black olives
diced onion
tortilla chips

Spread beans on a platter. Microwave one minute to make spreading easier.

Peel and mash avocados with lime juice, salt, and pepper to taste. Spread on top of beans.

Mix sour cream with taco seasoning. Spread on top of avocado mixture.

Sprinkle shredded cheese on top of sour cream. Scatter tomatoes, olives, and onions on top of cheese. Serve at room temperature with tortilla chips.

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