Tex-Mex Dip Recipe

Name: Tex-Mex Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium avocados; 1/2 tsp. salt; 1 tsp. Worcestershire sauce; 1/2 c. mayonnaise; 2 (10 1/2 oz.) cans jalapeno bean dip; 3 medium tomatoes, chopped; 1 (6 oz.) can sliced olives; tortilla chips; 2 Tbsp. fresh lemon juice; 1/4 tsp. pepper; 1 c. sour cream; 1 (1 1/2 oz.) pkg. taco seasoning mix; 2 bunches green onions, sliced; 8 oz. Colby Longhorn cheese, grated

Servings: persons

3 medium avocados
1/2 tsp. salt
1 tsp. Worcestershire sauce
1/2 c. mayonnaise
2 (10 1/2 oz.) cans jalapeno bean dip
3 medium tomatoes, chopped
1 (6 oz.) can sliced olives
tortilla chips
2 Tbsp. fresh lemon juice
1/4 tsp. pepper
1 c. sour cream
1 (1 1/2 oz.) pkg. taco seasoning mix
2 bunches green onions, sliced
8 oz. Colby Longhorn cheese, grated

1
In a bowl, mash avocado with lemon juice, salt, pepper and Worcestershire sauce.
2
In another bowl, mix sour cream, mayonnaise and taco seasoning mix.
3
Spread bean dip in 9 x 13-inch serving dish or large, clear, glass bowl.
4
Top with avocado mixture, then sour cream mixture.
5
Layer onions, tomatoes, olives and cheese over sour cream.
6
Chill.
7
Serve with large tortilla chips.

582

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 14 ingredients. The key ingredients include: 3 medium avocados, 1/2 tsp. salt, 1 tsp. Worcestershire sauce, 1/2 c. mayonnaise, 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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