Tex-Mex Dip Recipe

Name: Tex-Mex Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium ripe avocado, mashed; 2 1/2 diced tomatoes (no seeds or pulp); 10 to 15 black olives, sliced; 5 to 10 scallions (green only), cut into rings; 6 oz. shredded sharp white Cheddar; 6 oz. shredded orange Cheddar; 1 small container sour cream; 2 to 3 heaping Tbsp. mayonnaise; 1/2 can refried beans; 1/2 pkg. taco seasoning

Servings: persons

1 medium ripe avocado, mashed
2 1/2 diced tomatoes (no seeds or pulp)
10 to 15 black olives, sliced
5 to 10 scallions (green only), cut into rings
6 oz. shredded sharp white Cheddar
6 oz. shredded orange Cheddar
1 small container sour cream
2 to 3 heaping Tbsp. mayonnaise
1/2 can refried beans
1/2 pkg. taco seasoning

1
In 9-inch quiche dish or deep pie plate, spread beans in bottom.
2
Spread avocado on top of beans.
3
Sprinkle diced tomatoes on avocado.
4
Mix sour cream and mayonnaise together and spread mix over tomatoes.
5
Sprinkle taco seasoning on sour cream mix (more or less to taste).
6
Cover with white cheese, then less of the orange cheese.
7
Arrange scallions and black olives on top.
8
Serve with white tortilla chips and salsa.

786

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 medium ripe avocado, mashed, 2 1/2 diced tomatoes (no seeds or pulp), 10 to 15 black olives, sliced, 5 to 10 scallions (green only), cut into rings, and more.

Yes, Tex-Mex Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tex-Mex Dip

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