Tag Archives: corn chips

8 Layer Dip

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.
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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.
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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
  • Salsa

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
  • onions
  • tomatoes
  • olives
  • cheese
  • salsa

Serve with corn chips for dipping


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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.

Mexican Salad

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Here is a salad that is a meal in itself! It has good tastes of Mexico, with avocado, tomato, ripe olives, and corn chips. You will need to add nothing in order to have a full meal, either for the gang, or for the solo self.

The first time I made this salad was for a pot-luck lunch; I finished adding the corn chips and dressing and tossing the salad to get the flavors all the way through it. I left for a few minutes, and when I came back, it was all gone- however most of the casseroles that had been brought still were available. That demonstrates how good the salad is, and how well-liked it is as a meal.

You will want a large bowl in which to combine all the ingredients. I use a container that is about 50 cups- and it is over half full when I start tossing the ingredients to get them all mixed. The large size of the container ensures that pieces of the salad are not escaping when I toss it with extra vigor.

Mexican Salad

( Evelyn Sheehan, 1975)

  • 1 1/2 lb. ground beef
  • 1 head iceberg lettuce
  • 2 tomatoes
  • 1 avacado
  • 1 red onion
  • 1 can (16 oz.) red kidney beans, drained and rinsed
  • 1 lb. cheddar cheese, grated
  • 1 cup black ripe olives, sliced
  • 1 bag Fritos (11 oz) broken up
  • 1 bottle Kraft Catalina salad dressing

Brown and drain the beef.

Cut up and put in large bowl the lettuce, tomatoes, avacado and onion. Add beans, cheese, olives, the drained meat and Fritos. Toss all with Kraft Catalina dressing. Serve with hot salsa if desired.


When processing the tomatoes, I seed and juice them before chopping them for the salad.

If you plan to have some of the salad left over for another time, then I recommend NOT putting the corn chips and dressing on the salad when you make it, but instead, adding the chips and dressing after the salad is plated. The salad is good for a couple days, but the dressing will speed the welting process, and the chips will get soggy and not provide their crunch.

It seems as if nothing stays the same in the marketplace; there once was only one type of Frito corn chips- now there are multiple variations. I get what is known as the Original. And inflation has reduced the size of the package from the 11 ounces it once was to 10 ΒΌ ounces. I forgot to check, but I suspect the 16 oz. can of beans is now less than that amount, too.

Likewise, the single kind of Kraft Catalina dressing has expanded into multiple varieties; I get what is now known as Kraft Catalina Classic Anything Dressing.