Mexican Layered Dip

Name: Mexican Layered Dip
Prep time: 20 min
Total time: 20 min
Yield: 20 serving(s)
Ingredients: 3 ripe avocados, peeled and mashed; 2 tablespoons fresh lemon juice; 1 pinch garlic salt; 1 pinch black pepper; 1 dash hot sauce; 1 cup sour cream; 1 cup mayonnaise; one 1 1/2-ounce package taco seasoning mix; four 9-ounce cans Frito-Lay bean dip; one 16-ounce jar picante sauce; 1 cup chopped onions or 1 cup green onion; 3 tomatoes, chopped; one 6-ounce can pitted black olives, drained; sliced jalapeno pepper (optional); 8 ounces sharp cheddar cheese, grated; 4 ounces monterey jack cheese, grated

Submitted by Barenakedchef

"I got this recipe out of Paula Deen's newest cookbook. It is the best layered Mexican Dip I've ever had, not surprisingly. I've yet to try a Paula Deen recipe that wasn't awesome. The secret to this one is mixing the sour cream and mayo with the taco seasoning mix."

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Ready In:: 20mins
Ingredients:: 16
Serves:: 20

ingredients

3 ripe avocados, peeled and mashed
2 tablespoons fresh lemon juice
1 pinch garlic salt
1 pinch black pepper
1 dash hot sauce
1 cup sour cream
1 cup mayonnaise
one 1 1/2-ounce package taco seasoning mix
four 9-ounce cans Frito-Lay bean dip
one 16-ounce jar picante sauce
1 cup chopped onions or 1 cup green onion
3 tomatoes, chopped
one 6-ounce can pitted black olives, drained
sliced jalapeno pepper (optional)
8 ounces sharp cheddar cheese, grated
4 ounces monterey jack cheese, grated

directions

In a bowl, stir together the avocado, lemon juice, garlic salt, black pepper, and hot sauce; set aside. In another bowl, mix the sour cream, mayo, and taco seasoning; set aside. In a wide, shallow bowl, layer the bean dip, avocado mixture, sour cream mixture, picante sauce, onions, tomatoes, olives, and jalapeno peppers to taste, and top with both cheeses. Serve with tortilla chips.