Five Layer Mexican Dip

One of the perks of not having a job yet has been that I’ve been able to make my kids “After School Snacks” every day, which they of course have loved.

This recipe is one that I hadn’t made in a while, and I pulled it out for one of last week’s snacks.  I was immediately told that I needed to make this more frequently, so it’s already been made two more times…  It’s quick, easy, and super-yummy!

Ingredients/Layers:
1 can bean dip
2 avocados, mashed
1 small carton of sour cream, mixed with 1/3 cup of mayonnaise and 1 packet of taco seasoning
1 cup (or so) shredded cheese (I like the Mexican blend)
2 tomatoes, chopped.

You could always make this a 7 layer dip and include a layer of onions and a layer of black olives, but the above 5 layers are the ones that are gobbled up most easily by my crew.    All you do is layer them in a casserole dish in the above order (beans first, tomatoes last).  I then let it “set” in the fridge for a couple of hours.  Serve with a bag of tortilla chips!

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About Laura

A Christian wife, mother, daughter, former educator, photographer, amateur chef, pretend gardener, alto 🎶, book nerd, cancer-survivor and laundry-hater.
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