Ultimate Tex Mex Dip

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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

INGREDIENTS

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

LAYER

1)   Bean dip

2)   Avocado

3)   Mix taco seasoning with sour cream and mayo

4)   Tomatoes

5)   Onions

6)   Black olives

7)   Cheese

Serve with chips…and maybe even a margarita.

Photo cred: This is NOT my dip. I hate green onions. But, if that’s your thing, see this AllRecipes recipe.

Thanks, Mama Kat for the fun prompt!

Mama’s Losin’ It

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  1. says

    Looks delicious, but hubby wouldn’t touch it!!

    That’s wonderful that you have such great memories to go along with this recipe. I, too, remember those days before air-conditioning!

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