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Layered Veggie Dip Recipe

My sister shared this recipe with me years ago. It will serve quite a hungry bunch. But at my house, a few kids have been known to eat a whole plateful by themselves.—Katie Koziolek, Hartland, Minnesota
TOTAL TIME: Prep: 10 min. + chilling YIELD:10-12 servings


  • 2 cans (9 ounces each) jalapeno bean dip
  • 2 cups mashed avocado
  • 1 tablespoon lemon juice
  • 1/2 teaspoon seasoned salt
  • 1-1/2 cups (12 ounces) sour cream, divided
  • 1/2 cup mayonnaise or salad dressing
  • 1 envelope taco seasoning
  • 1 cup sliced ripe olives
  • 1/4 cup chopped green onions
  • Raw vegetables for dipping (celery, green pepper, carrots, etc.)


  • 1. Spread bean dip over the bottom of a 10-in. pie plate. Combine the avocado, lemon juice and seasoned salt; spread over the bean dip. Combine 1 cup sour cream, mayonnaise and taco seasoning; spread over the avocado layer. Beat remaining sour cream; carefully spread on top. Sprinkle with cheese, tomato, olives and onions. Chill for 1 hour. Serve with vegetables. Yield: 10-12 servings.

Nutritional Facts

1 each: 215 calories, 18g fat (6g saturated fat), 26mg cholesterol, 581mg sodium, 10g carbohydrate (2g sugars, 2g fiber), 3g protein.

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Reviewed May. 19, 2013

"The "cheese" ingredient and amount are missing from this recipe."

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