Friday, March 2, 2007

Favorite Recipe--Mexican Layered Dip

In high school, a friend's mother made this dip whenever a group of us were at her house. I have one specific memory of standing by it with several friends (Hilary and Brett Reynolds in particular) and eating the whole 9x13 pan while we talked. At BYU, I was craving it once, called my friend's mom from my dorm room and she mailed me the recipe. I like it because you can serve it cold or hot but I prefer it when it is cooked.

Mexican Layered Dip

2 15 ounce cans refried beans with green chilies
1/2 cup mayonnaise
1/2 cup sour cream
2 avocados, peeled, pitted and chopped
2 Tablespoons fresh lemon juice
1/2 cup salsa
1 cup shredded cheddar cheese
1 cup shredded Monterry Jack cheese
4 green onions, chopped
1 4 ounce can sliced black olives
torilla chips

Spread beans in a 9x13 baking dish. Combine mayo and sour cream and spread over bean dip. Sprinkle chopped avocados with lemon juice; layer over mayonnaise mixture. Cover with salsa. Sprinkle with cheeses, then onions. Top with black olives. Bake uncovered at 350 degrees for 30 minutes. Serve with torilla chips.


di said...

that sounds sooo good! i will put that on the menu for next week.
thanks for sharing.

Lindsey said...

Yes....baked with lots of chips. Add a diet DP and I'm good to go. And maybe some chocolate for dessert.

Gabriela said...

I love your Favorite Recipes-keep 'em coming!

sara said...

is this mrs. banner's dip? we make this all the time! love it.