Southwest Layer Dip

Name: Southwest Layer Dip
Ingredients: 3 ripe avocados, peeled and seeded; 2 tablespoons freshly squeezed lime juice (juice from 1 medium lime); 1 large garlic clove, minced or pressed; 1 (1.25-ounce) package taco seasoning; 1 (8-ounce) carton sour cream; 2 (9-ounce) cans bean dip; 2 cups (8 ounces) grated Cheddar cheese; 1 medium tomato, diced (1/4-inch pieces); 1 (4.25-ounce) can ripe black olives, chopped; 1 bunch green onions, finely chopped (white and pale green part only)

10 ingredients

8 steps

Ingredients

3 ripe avocados, peeled and seeded
2 tablespoons freshly squeezed lime juice (juice from 1 medium lime)
1 large garlic clove, minced or pressed
1 (1.25-ounce) package taco seasoning
1 (8-ounce) carton sour cream
2 (9-ounce) cans bean dip
2 cups (8 ounces) grated Cheddar cheese
1 medium tomato, diced (1/4-inch pieces)
1 (4.25-ounce) can ripe black olives, chopped
1 bunch green onions, finely chopped (white and pale green part only)

Directions

1

Mash the avocados with the lime juice and garlic.
2

Set aside.
3

Mix the taco seasoning with the sour cream and set aside.
4

In a decorative large glass bowl or a 9 x 13-inch baking dish, spread the bean dip on the bottom of dish.
5

Layer the mash avocados over the bean dip, then the sour cream mixture.
6

Sprinkle the cheese over the layered mixtures and sprinkle the chopped tomatoes, black olives and green onions evenly over the surface.
7

You may make this dip 24 hours ahead.
8

Serve with tortilla chips.