Mexican Layer Dip
Mexican Layer Dip is one of my favorite dips to make all year long. It is great when you are having company or as a compliment to Mexican Food family night. I also like to serve with nachos. Just take a heaping spoon and serve right in the middle or on the side.
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I like to make this dip because it is very easy and it only takes a couple of hours to chill. Try this with ground turkey enchiladas. For the recipe, click here: https://majorgates.com/recipes/ground-turkey-enchiladas/
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Ingredients For Mexican Layer Dip
- 6-7 Medium Avocados
- Your favorite package of Guacamole Mix
- 1 small Lime
- 16 ounce jar of Chunky Salsa
- 2 Roma Tomatoes (Firm)
- 16 ounce can of Re-fried Black Beans
- 16 ounce container of Sour Cream
- 4.25 ounce can Chopped Black Olives
- 2 cups of Shredded Cheddar Cheese
- Salt (optional for Guacamole)
For another great recipe, try my Chicken and Cream Cheese Taquitos here: https://majorgates.com/recipes/best-chicken-and-cream-cheese-taquitos/
Supplies
- Clear Deep Bowl
- Spatula or large spoon
- Cutting Board
Directions For Mexican Layer Dip
- Make guacamole and put in the fridge for at least 30 minutes. You can also buy store made guacamole.
- Chop the tomatoes into small chunks and set to the side.
- On the bottom layer of the bowl, spread the re-fried black beans.
- Next add the sour cream and make sure you are spreading so that it is even and neat.
- Then add the guacamole.
- The next layer is the salsa. I like to mix the chopped tomatoes with the salsa. But you could add the salsa and then the chopped tomatoes.
- Now add the shredded Cheddar Cheese.
- Last add the chopped black olives.
- Refrigerate and chill for at least 3 hours. Serve with tortilla chips or with tacos, burritos or enchiladas.
For another great Mexican Food recipe, try Chicken Tostadas here: https://majorgates.com/recipes/easy-chicken-tostadas/
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