Ingredients
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2- 9 oz. Cans of Bean Dip- Black Bean (or Frito Brand if you want to go old school)
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1 C. Mexican Crema
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1/2 C. Mayonnaise
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1- 1.5oz. Can of chopped black olives
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1/2 C. of Hot & Sweet jalapeños (Trader Joes preferred)
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1 Small Ripe Tomato- Chopped
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2 Ripe Avocados-Peeled, Pitted, and Chopped into small pieces
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3 Green onions- Chopped
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1/2 Lime
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1 1/2 C. Mexican shredded cheese blend- Jack, Colby, and Cheddar
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1 Bag of blue corn or favorite tortilla chips
Taco seasoning:
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1/2 Tsp. Paprika
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1 Tsp. Ground Cumin
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1/4 Tsp. Ground Guajillo Chile
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1/2 Tsp. Salt
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1 Tsp. Onion Powder
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1/4 Tsp. Garlic Powder
Directions
Start with an 8x10” deep casserole dish. Evenly layer the bean dip on the bottom of your dish-this is always the first layer.
In a medium bowl combine all spices and mix well.
Mix the mayo and Crema into the taco seasoning and combine until you have a smooth sauce.
Smooth evenly over the bean dip layer.
Next layer avocados, then squeeze lime over them and a bit of salt and pepper.
Then layer evenly...
-chopped jalapeños
-chopped olives
-chopped tomatoes
-chopped green onions
Finish your last layer with the shredded cheeses, making sure to cover the entire top of casserole dish and sprinkle Cilantro.
Recipe Note
Serve immediately or cover with plastic wrap/ lid and store in the refrigerator until party time.
* Also if you're in a rush, you can simply use 1 packet of taco seasoning from the store like McCormick's Mild Taco seasoning instead of making your own.
Enjoy!
