Mexican Dip
I got this recipe from someone I worked with at Radix Corporation back in 1990 and it was an immediate hit!
When Roger joined our family a few years later, this was immediately added to his list of loves (right under Sherri’s name). He has since been named The Keeper of the Mexican Dip.
There’s a controversy on the order of layering this dip. Roger likes to put the cheese below the tomatoes and onions because it looks better. I like to put the vegetables below the cheese because the water from tomatoes will goober up the cheese and make it mushy. Your dip – your choice!
Ingredients
1/4 cup chopped green onion
1 cup diced tomatoes
1 can refried beans
8 oz. guacamole
16 oz. sour cream
1 envelope dry Taco seasoning
2 cups shredded sharp cheddar cheese
Sliced black olives, optional
Tortilla chips
In a 8 or 9-inch casserole dish, spread entire can of beans, and then spread the guacamole on top of the beans.
In a small mixing bowl, mix together sour cream and taco seasoning; spread this mixture on top of the guacamole.
Sprinkle tomatoes, olives (if desired) and then onions on top of guacamole, and then layer on the cheese.
Like most 90% of all recipes in this book, store in the fridge in an air-tight container. It’ll keep for about 3 days-ish.
