Betty’s Tex-Mex Dip
Every scoop cuts through cool, creamy layers and ends with a little crunch from the fresh toppings. Betty's party dip is built for a sturdy tortilla chip and another pass around the table.
Recipe link
Prep time20 min
Cook time0 min
Total time50 min
- Course
- Appetizer
- Cuisine
- Granny's Recipes
- Difficulty
- Easy
- Est. calories / serving
- 210
Ingredients
Bean Layer
- 1 can jalapeño bean dip — 15 oz
Avocado Layer
- 3 avocados — peeled and pitted
- 1 tablespoon lemon juice
Creamy Taco Layer
- ¾ cup sour cream
- ¾ cup mayonnaise
- 1 package taco seasoning — 1 oz
Toppings
- 2 cups Monterey Jack cheese — shredded
- 2 medium globe tomatoes — seeded, medium dice
- ½ cup black olives — coarsely chopped or thickly sliced
- 3 scallions — thinly sliced
For Serving
- tortilla chips
Optional Additions
- sliced jalapeños (optional)
- well-drained salsa (optional)
- chopped cilantro (optional)
- diced roasted green chiles (optional) — well drained
Instructions
- Spread the Bean Layer: Using a rubber spatula or offset spatula, spread the jalapeño bean dip in an even layer across the bottom of a 12- to 14-inch round serving platter or 9x13-inch serving dish.1 can jalapeño bean dip (15 oz)
- Make the Avocado Layer: In a medium mixing bowl, mash the avocados with the lemon juice until mostly smooth with a few small pieces remaining. Spread evenly over the bean layer.3 avocados, 1 tbsp lemon juice
- Prepare the Creamy Taco Layer: In a second medium mixing bowl, stir together the sour cream, mayonnaise, and taco seasoning until smooth and no dry seasoning remains. Spoon over the avocado layer and gently spread from the center to the edges, completely covering the avocado.¾ cup sour cream, ¾ cup mayonnaise, 1 package taco seasoning (1 oz)
- Add the Toppings: Sprinkle the Monterey Jack cheese evenly over the creamy layer. Scatter the seeded tomatoes, black olives, and scallions evenly over the cheese.2 cups Monterey Jack cheese, 2 tomatoes, ½ cup black olives, 3 scallions
- Chill: Cover and refrigerate for at least 30 minutes and up to 4 hours, until cold and the layers have firmed slightly.
- Serve: Serve cold with sturdy tortilla chips. Return the dip to the refrigerator within 2 hours.tortilla chips
Notes
- Avocados: Use ripe avocados for the smoothest texture and best flavor.
- Tomatoes: Use firm, ripe tomatoes. Remove the seeds and watery pulp, then pat the diced tomatoes dry before layering to keep the dip from becoming watery.
- Taco Seasoning: Use a 1-ounce package so the creamy layer is consistently seasoned. Larger packets may make the dip noticeably saltier.
- Bean Dip: Use one 15-ounce can for the base recipe. A second can makes a thicker bean layer but requires a larger platter and changes the yield.
- Make Ahead: Assemble, cover, and refrigerate the dip up to 4 hours before serving. For the freshest texture, the tomatoes and scallions may be added closer to serving.
- Storage: Cover leftovers and refrigerate promptly. For the best color and texture, use within 2 days. Do not freeze.
- Serving Suggestions: Serve with sturdy tortilla chips alongside Guacamole, Texas Caviar, or New Mexico Green Chile.
- Optional Additions
- sliced jalapeños
- well-drained salsa
- chopped cilantro
- diced roasted green chiles (well drained)
Nutrition (Approximate Per Serving)
Yield
About 8 cups — Serving size: About ½ cup
Some ingredients could not be modeled and may meaningfully change the totals. Treat these values as a rough estimate.
- Calories
- 210
- Carbohydrates
- 7 g
- Protein
- 5.5 g
- Fat
- 18 g
- Saturated Fat
- 5.5 g
- Cholesterol
- 20 mg
- Sodium
- 300 mg
- Fiber
- 2.5 g
- Total Sugars
- 1 g
Equipment
- Large 12- to 14-inch round serving platter or 9x13-inch serving dish
- 2 medium mixing bowls
- Fork or potato masher
- Rubber spatula or offset spatula
- Chef's knife
- Cutting board
- Measuring cups and spoons
- Plastic wrap or fitted platter cover