Let me introduce you to my Grandmother's favorite appetizer. I swear growing up that every time we got together, for whatever reason, this dip showed up. Which is great, because I LOVED it. You fix it in a 9x13 dish, which means it can feed a lot of people. I'm sure our group of 6 probably knocked most of it back in a sitting because it is that good. If we were more reasonable people then there would have been leftovers, but we are not.
Just like most of my Grandmother's dishes, it ain't pretty, but it is good.
This is just a layered dip, so you need to start it with the bottom layer. Spread the bean dip out evenly on the bottom of the 9 x 13" dish. This isn't rocket science. This is honestly pretty easy dip to make. It's going to be pretty hard to mess up.
After you evenly spread your bean dip you'll want to basically make guacamole. There is a recipe in this cookbook for guacamole, so my Grandmother absolutely knew what guacamole is, but she just didn't call it that. Anyways. You'll want to cut your avocados in half and take out the pit and take out the fruit (is it a fruit? sure).
Put the three avocados in a bowl together along with the lemon juice and salt and pepper and use a fork and just mash it together. If you do more for your guacamole go for it. This is obviously a very basic version of guacamole, but it does go well with this dish. You may not want to get too complicated or it may unbalance the other layers, but feel free to experiment.
Evenly spread the guacamole on top of the bean dip.
Then you'll make the sour cream layer. This is incredibly complicated and it will take a lot of effort to get the steps right. You'll want to mix 1/2 cup of mayonnaise. The recipe calls for good quality mayonnaise, I have no idea what that means, I used what I had in my fridge. Then mix in 1 cup of sour cream. Open your package of taco seasoning and pour it in. Then stir it all together. Super complicated. Very difficult step. On a very difficult dish. Once you have that all combined, spread it evenly on top of the guacamole layer.
The next layer is chopped up veggies! Cut up your tomatoes into bite sized cubes. Our tomatoes were huge when I made this so I didn't use the full 3 tomatoes (I used about 2.5), just use your best judgment. Chop up your green onions (and use the scissor trick I told you about before, just cut them up with scissors, so much faster and easier!). And open up your cans of olives. Stir those three things together and add it to your dish.
Then all that is left to do is add your cheese!
Serve it with tortilla chips!
MEXICAN DIP
SERVE: 10 - 12 | PREP TIME: 15 MINUTES
Ingredients
2 cans (10.5 oz.) jalapeno bean dip
3 medium avocados
2 Tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. black pepper
1/2 cup good quality mayonnaise
1 cup sour cream
1 package taco seasoning mix
1 large bunch green onions, chopped
3 tomatoes, cored, halved, seeded and chopped
2 cans (3.5 oz.) chopped black olives
8 - 10 oz. package cheddar cheese, grated
Instructions
in a 9x 13" glass dish, spread the bean dip in order to cover the bottom of the dish.
In a separate small bowl, peel avocadoes and remove their pits. Mash avocados with lemon juice and season with salt and pepper. Spread over bean dip.
Combine mayonnaise, sour cream, and taco seasoning. Spread over avocadoes.
Layer green onions, tomatoes, and olives on top of casserole. Top with cheddar cheese.
Cover and refrigerate until serving. Serve with large corn chips or tortilla chips.
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