Every kid has that recipe that they go gaga over. Tex Mex dip was my sweet spot growing up.
My mom always stocked our cupboards with healthy, boring stuff and I always had the healthiest lunch at the table in elementary school. This is the worst fate ever to a 10 year old because nobody ever wanted to trade anything with me.
But, there was one unhealthy thing my mom would make for an occasional meal (not even a snack!) and that was what I knew as Tex Mex dip (you may know it in some form of a 7 layer dip).
She typically made it during the summer when our house, without air conditioning, was miserable and she didn’t want to stand in front of the hot stove. I have good memories of our family of five gathered around our small oak table scooping dip for our meal and sweating like mad.
Man is this stuff good. I took my mom’s tattered recipe and made it up north this past weekend, and it was gone in just a few hours (it makes a huge portion and tastes good the next day). There’s lots of variations of this kind of dip, but this one is still my favorite.
TEX MEX DIP
2 cans bean dip (found in the chip aisle)
2 avocados (mashed with salt and pepper)
½ taco seasoning packet
1 cup mayo
1 cup sour cream
Can of black olives
1 small onion
2-3 small chopped tomatoes
Shredded cheese – 8 oz. (cheddar or taco)
2 bags of your favorite tortilla chips
1) Bean dip
3) Mix taco seasoning with sour cream and mayo
6) Black olives
Serve with chips…and maybe even a margarita.
Thanks, Mama Kat for the fun prompt!
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