This dip has a Mexican taste; it starts with Beans, contains Avocado, and ends with with Salsa, and we suggest serving it with Corn Chips. It is big in size, and your problem might be finding a dish on which to assemble it. I would suggest a 12 inch platter as a starting point. And it is bold, with lots of opportunity for spicing it up.
I purposely built my version of the dip in a pyramid so that the different layers would show; that is not necessary, and you should bring each layer out to the edge of the serving platter. A lot goes into the dip, and you need all the surface you can use for each layer.
8 Layer Dip
- 3 Avacados
- 2 Tablespoons lemon juice
- salt and pepper
- 2 cans bean dip or 16 oz refried beans
- 1 cup green onions, chopped
- 8 oz sharp cheddar cheese, grated
- 1 1/2 cups sour cream
- 3 chopped tomatoes
- 1 (4-6 oz.) can sliced ripe olives
Mash avacados with lemon juice, salt and pepper
(You may use commercial guacomole instead.)
Assemble in layers on a large round or oblong dish:
- spread bean dip
- Avocado mixture
- sour cream
Serve with corn chips for dipping
I made my version of the dip with the bean dip that is usually in the aisle with the chips; I feel the dip could use a little more spice at that level, and might try one of the refried beans that are sauced up to medium instead of mild. You could also add a little spice in the guacamole (Avocado mixture) with a couple shakes of hot sauce. The sour cream acts to cool the hot tastes down, but if your crowd isn’t into spicy food, you can do just as well with the recipe as given. The only heat I detected in my version was in the salsa.