Mexican Dip

READY IN: 20mins
Recipe by beth

This is wonderfully easy to make. I am required to bring this everytime we have a family gathering. I usually omitt the olives and jalepenos for personal preference. I generally open the bag of chips and let them have at it! Enjoy!

Top Review by Gerry

Ohh this is good! Perfect for entertaining winter or summer - am looking forward to using this for our summer outdoor gatherings. Other then not finding the guacamole and using a family recipe I made as directed with wonderful results. Great for scooping. Thank you beth for an easy and great tasting dip recipe that I have added to my appetizer cook book.

Ingredients Nutrition

  • 1 can bean dip (generally found on the chip aisle of the grocery store)
  • 1 container guacamole (if frozen, thawed)
  • 1 (8 ounce) container sour cream
  • 12 envelope taco seasoning mix
  • 1 -2 cup shredded cheddar cheese (I prefer sharp and lots of it)
  • chopped green onion
  • chopped tomato (I have used all types-love the grape tomatoes cut in half)
  • black olives
  • jalapeno
  • tortilla chips, of choice

Directions

  1. Mix the the sour cream and taco seasoning together.
  2. I do this hours in advance to let the flavors meld.
  3. Begin layering (a spatula works best on this step) on a large, round platter the following, in order: bean dip, guacamole, sour cream mixture, cheese, chopped green onions, chopped tomatoes, olives and jalapenos.
  4. Use tortilla chips to scoop up dip.

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