Tex Mex Dip

Here in Texas, we love good guacamole or Mexican food, or at least in my household we do. So when I was digging through an old recipe box I jumped for joy when I found my Aunt Peggy’s tex mex dip recipe.

This dish takes guacamole to a whole new level. It is similar to the 7 layer dips. So grab your avocados and let’s mash them into this easy no-bake Tex Mex amazing dip.

Ingredients

• 3 medium avocados

• 2 T lemon juice

• 1/2 tsp salt

• 1/4 tsp pepper

• 1 cup sour cream

• 1/2 cup of mayo

• 1 package of taco season

• 1 large can of refried beans

• 1 bunch of green onions

• 2 medium tomatoes

• 2 3 1/2 oz pitted ripe olives

• 10 oz of grated cheddar cheese

Directions

Peel, pit, and mash avocados. I like using my Pampered Chef Mix N’ Masher. It’s reinforced, flexible nylon head conforms to the shape of your mixing bowl.

Add in lemon juice, salt, and pepper. and mix well

In another bowl combine sour cream, mayo, and taco seasoning mix well.

Wash, rinse, and chop up green onions.

Drain olives

Wash, rinse, and dice up tomatoes. One secrete to cutting tomatoes is to use a serrated knife. The pampered chef tomato knife has a serrated blade to gently slice tomatoes without crushing the skin

Dump beans into a bowl and mash them out to make them easier to spread. You can skip this step if you don’t want to clean extra bowls and mash them directly into the serving dish.

In a shallow serving dish assemble in this order:

• Spread beans in a shallow serving dish.

• Add avocado mixture

• Then the sour cream mixture

• Sprinkle with onion, tomatoes, and olives

• Cover with cheese.

I like using a glass dish so you can see the layers. You can chill or serve at room temperature with tortilla chips.

Remember with each family gathering always put your memories over your macros and reset the next meal or when you are back at home.

Happy Cooking, Cheryl