Wednesday, May 16, 2012
Bon Appetit: Six Layer Mexican Dip
This is one of my favorite appetizers ever. It's easy to make, and it's always a big hit at parties and get togethers. Technically, it's supposed to be 7 layers. Olives are not my friend, though, so they get the boot when I'm the chef. If you're an olive fan, feel free to throw those in and make it 7 layers. Now let's get to cookin'...
1 can of Frito Lay Bean Dip (9 oz.)
8 oz. guacamole
1/2 cup sour cream
1/4 cup mayonnaise
1/2 pkg. taco seasoning
1/8 of a small onion, chopped
1/4 of a tomato, chopped
1 pkg. shredded cheese
First, spread the can of bean dip into a circle, about 9-12 inches in diameter. Then spread the guacamole over the bean dip.
In a small bowl, mix together the sour cream, mayonnaise, and taco seasoning. Spread over the guacamole.
Add the layer of onion. This is my warning. BE CAREFUL with the onion. I've added too much, and it was definitely not pretty. After you have CAREFULLY added the onion, add the tomato layer.
Last, but not least, add the package of cheese and serve with tortilla chips!
A couple of sidenotes:
-If you would like to add olives, just buy a small can of sliced olives, drain them, and add right before or after the tomato layer.
-The cheese: the recipe calls for a full package, but I use closer to 3/4, and it seems to be plenty. Also - any shredded cheese will do. I used a Mexican blend this time, but I've used cheddar and cheddar jack in the past.
-If you will not be serving this immediately, hold off on the last two layers and add them on right before serving. The tomatoes can sometimes make it a little soggy.