Tex-Mex Dip Recipe
Tex-Mex Dip Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Sit back and relax with your family while enjoying this creamy dip. Colorful and festive, it's easy to put together ahead of time, which makes it perfect for game day. — Mary Anne McWhirter, Pearland, Texas
MAKES:
8-10 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 2 cans (9 ounces each) bean dip
  • 3 medium ripe 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.
Originally published as Tex-Mex Dip in Taste of Home December/January 1994, p35

Nutritional Facts

2 tablespoon: 360 calories, 30g fat (11g saturated fat), 47mg cholesterol, 878mg sodium, 15g carbohydrate (2g sugars, 3g fiber), 9g protein.

  • 2 cans (9 ounces each) bean dip
  • 3 medium ripe 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
  1. 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.
Originally published as Tex-Mex Dip in Taste of Home December/January 1994, p35

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forTex-Mex Dip

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
robbrd User ID: 1292786 258914
Reviewed Dec. 31, 2016

"Great recipe. I provided food for 60 people and this is one of the recipes I used. Everyone that had it, loved it! Definitely a keeper."

MY REVIEW
chsmoak User ID: 8272977 253692
Reviewed Sep. 5, 2016

"Made the original posted recipe, I loved it, my company loved it, will make it again. I could tell by the ingredients alone on the "nutritional" version it would most likely be tastesless. This isn't an everyday recipe, so go with the tastier ingredients. For Tex-Mex recipes go with a Texan every time over someone from Michigan."

MY REVIEW
angmclanc User ID: 3282588 228463
Reviewed Jun. 24, 2015

"Delicious!!"

MY REVIEW
gmh1944 User ID: 2753846 226342
Reviewed May. 14, 2015

"Michigangirl, submit your own recipe. Don't tromple all over some one else like that. It is just plain rude!"

MY REVIEW
mas4144 User ID: 6300876 7032
Reviewed Jan. 16, 2013

"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."

MY REVIEW
Chertals User ID: 1552022 4988
Reviewed Jan. 15, 2012

"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. :)"

MY REVIEW
MICHIGANGIRL User ID: 3113617 199061
Reviewed Oct. 24, 2008

"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."

Loading Image