fbpx
Come on in and Get in the Kitchen!
(773) 754-7877
[email protected]
3617 N. Broadway, Chicago
Instagram Feed
Search

Mexican Layer Dip


  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Print Recipe
Mexican Layer Dip
Mexican Layer Dip
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Print Recipe
Ingredients
  • 12 oz sour cream plus 2 tbsp more for avocado spread portion
  • can refried beans
  • 2 avocados
  • juice of 1 lime
  • 1 clove garlic minced
  • 1/2 onion diced
  • 1 tomato diced
  • 2 green onions sliced
  • salt
  • shredded Cheddar cheese
  • 3 tbsp South of My Border Mexican Blend or combine equal parts of the following:
  • cumin
  • paprika
  • chili powder
  • oregano
Servings:
Ingredients
  • 12 oz sour cream plus 2 tbsp more for avocado spread portion
  • can refried beans
  • 2 avocados
  • juice of 1 lime
  • 1 clove garlic minced
  • 1/2 onion diced
  • 1 tomato diced
  • 2 green onions sliced
  • salt
  • shredded Cheddar cheese
  • 3 tbsp South of My Border Mexican Blend or combine equal parts of the following:
  • cumin
  • paprika
  • chili powder
  • oregano
Servings:
Instructions
  1. At least an hour before, but preferably the day before, prepare Mexican sour cream by combining 2 Tbsp of South of My Border Mexican Blend or substitute spices, 1/2 tsp salt with 12 oz. sour cream. Mix thoroughly, cover and refrigerate until ready to use.
  2. Place Beans in a pot and gently heat until they are pliable and fluid. Cover and let cool.
  3. Right before assembly, prepare Avocado dip by seeding and removing avocados from peel and placing in a bowl. Add juice of ½ lime, garlic, onion, 2 Tbsp sour cream, ½ dice tomato, 1 Tbsp of South of My Border Mexican Blend or substitute spices 1/2 tsp salt and mash thoroughly. Cover, set aside in refrigerator.
  4. In a 9×9 tray, spread the re-fried beans on the bottom. Spread Avocado dip on top of that, and then Mexican sour cream on top. Sprinkle the rest of the tomatoes, green onions and shredded cheese on top. Cover and refrigerate until ready to serve. (should serve within an hour of making so avocados don’t brown)
Share this recipe!