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
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Ingredients
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2
medium avocados
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2 tablespoons
lemon juice, freshly squeezed
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1 cup
sour cream
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1/2 cup
mayonnaise
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2 tablespoons
taco seasoning
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16 ounces
bean dip (store bought or homemade)
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6 ounces
sliced black olives
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16 ounces
jar of LA VICTORIA Thick'N Chunky Salsa
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LA VICTORIA Nacho Sliced Jalapeños, optional
Directions
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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.
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Assemble the dip by layering the ingredients in a 2-quart casserole dish. Spread the bean dip on the bottom of the dish.
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Top with the olives, cheese, onions, sour cream/mayonnaise mixture, LA VICTORIA® salsa and avocado mixture.
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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.)
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Serve with tortilla chips and LA VICTORIA® Nacho Sliced Jalapeños, if desired.
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For a fun twist, make "Scary Chips" by using Halloween cookie cutters to cut bat and ghost shapes out of fresh tortillas.
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Fry chips in 400°F oil for 3 minutes or bake in a 350°F oven until crisp.
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