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Layered Mexican Dip

By Nancy Blood


Featured in:

Favorite Recipes of The Lady and Her Friends

Difficulty: Easy

Prep time: 15 minutes

Servings: 8 to 10


  • 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


In a bowl, stir together avocado, lemon juice, garlic salt, black pepper, and hot sauce; set aside.

In another bowl, mix sour cream, mayonnaise, and taco seasoning; set aside.

In a wide, shallow bowl, layer bean dip, avocado mixture, sour-cream mixture, picante sauce, onion, tomatoes, olives, and jalapeño peppers (if desired), and top with both cheeses. Serve with tortilla chips.