• 3 medium-size ripe avocados
  • 2 tablespoons lime juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1 (1 1/6 oz.) pkg. taco seasoning mix
  • 2 (10 1/2 oz.) cans plain or jalepeno flavored bean dip
  • 1 cup green onions with tops, thinly sliced
  • 2 cups ripe tomatoes, cored, seeded and chopped
  • 1 (15 oz) can pitted ripe olives, thinly sliced
  • 2 cups shredded medium Cheddar cheese or a mixture of Cheddar and Montery Jack
  • Corn chips


Peel, pit and coarsely mash avocados. Stir in lime juice, salt, and pepper; set aside. Combine sour cream, mayonnaise and taco seasoning mix; set aside. Spread bean dip on a shallow serving platter. (May substitute refried beans; mix in a little green chiles or jalepeno peppers, if desired.) Spread avocado mixture evenly over beans, then the sour cream mixture. Sprinkle with chopped onions, tomatoes, and olives. Cover with shredded cheese. Serve chilled or at room temperature with corn chips.

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Submitted 6/13/05.
Source: My files
Submitted By: Joy Bowers
Tex-Mex Dip