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Tex-Mex Dip Recipe

Tex-Mex Dip Recipe photo by Taste of Home

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While writing holiday greeting cards with friends or relaxing with your family, you'll find this creamy dip adds some zip. Colorful and festive, it's easy to make ahead—perfect for this hectic time of year. — Mary Anne McWhirter, Pearland, Texas

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Tex-Mex Dip Recipe

Prep/Total Time: 20 min.

Yield: 8-10 Servings

20 20

Ingredients

2 cans (9 ounces each) bean dip
3 medium ripe California Avocados, peeled
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup (8 ounces) sour cream
1/2 cup mayonnaise
1 envelope taco seasoning
2 cups (8 ounces) shredded cheddar cheese
1 cup sliced ripe olives
4 green onions with tops, sliced
1 large tomato, chopped and seeded
Tortilla chips

Directions

Spread bean dip on a 12-in. serving plate. In a small bowl, mash avocados with lemon juice, salt and pepper; spread over bean dip. Combine the sour cream, mayonnaise and taco seasoning; spread over the avocado layer. Sprinkle with cheese, olives, onions and tomato. Serve with tortilla chips. Yield: 8-10 servings.

Nutritional Facts 1 serving (2 tablespoons) equals 360 calories, 30 g fat (11 g saturated fat), 47 mg cholesterol, 878 mg sodium, 15 g carbohydrate, 3 g fiber, 9 g protein.

Originally published as Tex-Mex Dip in Taste of Home December/January 1994, p35

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Reviews for Tex-Mex Dip

Tex-Mex Dip

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Reviewed on Jan. 16, 2013 by mas4144

I tried both recipes, the original and the recipe from MICHIGANGIRL. The nutritional recipe lacks taste. To me and my family it was very bland and we did not eat all of it. I will not make it again. But the original recipe from Mary Anne McWhirter is definitely worth keeping and I will be making it many times. Everybody loved it. I rated it five stars but would give it more if I could.

Reviewed on Jan. 15, 2012 by Chertals

Daughter made if for Grandsons 1st B-Day party.. Everyone loved it kids and all. My 7 year old grandson likes nothing and he couldn't get enough of the dip.. We all will be making this recipe on a regular basis. :)

Reviewed on Oct. 24, 2008 by MICHIGANGIRL

YOU CAN COME OUT WITH A TOTALLY HEALTHIER NUTRITION TABLE IF YOU DO THIS CHANGE-OVER.

1-15oz. CAN OF FAT-FREE REFRIED BEANS

2 ROUGHLY MASHED AVACADOS WITH 2 TBS. OF LIME JUICE, 1 TBS. OF GALIC POWDER , NUSALT / PEPPER TO TASTE

8oz. FAT-FREE SOUR CREAM

1/2 CUP KRAFT OLIVE OIL MAYONNAISE

2TBS.EACH: CHILLI POWDER, CUMION, FINELY GROUND RED PEPPER FLAKES

8 oz. 2 % SHREDDED SHARP CHEDDAR CHEESE

4 FINELY DICED GREEN ONIONS

1 DICED TOMATO

TOSTITOS RESTAURANT- STYLE TORTILLA CHIPS

SPREAD BEANS ON PLATE IN A CIRCLE.LAYER THIS WITH AVACADOS.IN BOWL MIX SOUR CREAM, MAYO.,CHILLI POWDER, RED PEPPER & CUMIN. LAYER THIS ATOP AVACADOS. SPRINKLE WITH CHEESE, THEN WITH TOMATOES, THEN WITH ONIONS. SERVE WITH CHIPS. WILL YIELD ABOUT 8 HEALTHIER SERVINGS.