Layered Mexican Dip
Easy 8-10 serving layered Mexican dip with avocados, bean dip, and cheeses; perfect for game day or potlucks.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.pauladeen.com.
Cooking tools:
- Food processor
- Mixing bowl
- Serving bowl
- Chef's knife
- Cutting board
- Grater
- Can opener
- Colander
- Measuring cup
- Measuring spoon
- Spoon
- Fork
- Plate
Ingredients
- 3 ripe avocados, peeled and mashed
- 2 tablespoons fresh lemon juice
- Pinch of garlic salt
- Pinch of Black pepper
- Dash of Paula Deen Hot Sauce
- 1 cup Sour cream
- 1 cup mayonnaise
- 1 (1.25-ounce) package taco seasoning
- 4 (9-ounce) cans Frito-Lay bean dip
- 1 (16-ounce) jar picante sauce or salsa, drained
- 1 cup chopped yellow onion or green onion
- 3 tomatoes, chopped
- 1 (6-ounce) can pitted black olives, drained
- sliced jalapeños, to taste (optional)
- 8 ounces sharp cheddar cheese, grated
- 4 ounces Monterey Jack cheese, grated
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