The first time I ever made this recipe, it was for a New Year’s Eve party my friends were having. I dragged my visiting cousin along and, apparently, as she was standing there next to the dip, some guy said he’d marry her if she made that for him everyday. Was there champagne involved? Definitely. But would you consider that basically a marriage proposal? I’d like to think so. It’s a babymakin’ dip.
We’ve all made 7 layer dips, and they’re all pretty good. But this one is, to throw it up to the 90s, the bomb. Bean dip instead of regular refried beans, mayonnaise in the sour cream/taco seasoning level that adds that naughty bit of creaminess, and a fabulous avocado level.
I was tapped as appetizer-maker (Along with.. dessert and side-dish maker, apparently) for the 4th of July dinner, and I knew immediately this would be what I’d be churning out. First of all, it’s ridiculously easy. Second, and more importantly, it’s ridiculously delicious.
No more commentary necessary. Look at the pictures, read the recipe, and make the dip already, dammit.
Props to Marilee for this recipe.
3 medium ripe avocados, peeled,cored,mashed
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup mayonnaise
1 cup sour cream
1/2-1 package taco seasoning mix
2 cans bean dip
2 medium tomatoes, chopped
1 bunch green onion, chopped
1 (3 ounce) can black olives (sliced or chopped)
1 (8 ounce) package shredded cheddar cheese (I use the Mexican blend)
1. Mix avocados, lemon juice, salt, and pepper.
2. Mix mayonnaise, sour cream, and taco seasoning mix.
3. Layer ingredients as follows.
4. Bottom layer: Bean Dip.
5. Second layer: Avocado mixture.
6. Third layer: Sour cream mixture.
7. Fourth layer: Tomatoes.
8. Fifth layer: Onions.
9. Sixth layer: Olives.
10. Seventh layer: Cheese (I like to use Colby Jack cheese).
11. Top with extra sour cream/olives/salsa, etc. if desired.
12. Serve with tortilla chips.
13. **This seems to be a little bit better if you can chill it for a few hours or over night to let the flavors intensify**.