Author Notes
You don’t have to wait for Halloween for this Mexican-style layered bean dip. Fresh avocados, chopped onions and LA VICTORIA® Nacho Sliced Jalapeños top off this perfect party dip. —Foodie
Ingredients
-
2
medium avocados
-
2 tablespoons
lemon juice, freshly squeezed
-
1 cup
sour cream
-
1/2 cup
mayonnaise
-
2 tablespoons
taco seasoning
-
16 ounces
bean dip (store bought or homemade)
-
6 ounces
sliced black olives
-
16 ounces
jar of LA VICTORIA Thick'N Chunky Salsa
-
LA VICTORIA Nacho Sliced Jalapeños, optional
Directions
-
In a small mixing bowl, mash the avocados and mix with lemon juice and salt and pepper. In another bowl, mix together the sour cream, mayonnaise and taco seasoning.
-
Assemble the dip by layering the ingredients in a 2-quart casserole dish. Spread the bean dip on the bottom of the dish.
-
Top with the olives, cheese, onions, sour cream/mayonnaise mixture, LA VICTORIA® salsa and avocado mixture.
-
To make the spider web design, place sour cream in a piping bag or squeeze bottle and draw 4 circles inside each other. Gently drag a bamboo skewer or toothpick outward from the center to create the webbed effect (be sure to clean the skewer/toothpick between lines.)
-
Serve with tortilla chips and LA VICTORIA® Nacho Sliced Jalapeños, if desired.
-
For a fun twist, make "Scary Chips" by using Halloween cookie cutters to cut bat and ghost shapes out of fresh tortillas.
-
Fry chips in 400°F oil for 3 minutes or bake in a 350°F oven until crisp.
See what other Food52ers are saying.