Mexican Layered Dip

I am not big into holidays – religious, national or personal. Perhaps because I don’t like to deal with a big fuss. Or maybe I am just a party pooper. Either way just because the calendar indicates that it is a day of importance it does not guarantee my participation. Cinco de Mayo absolutely falls into the “Oh right, that’s today” category. But the fact that Minneapolis had two consecutive beautiful Spring days after a weekend with snow flurries must have put me in a festive mood. Because I made Mexican Layered Dip.

This is one of my favorite dishes to bring to a party or a potluck. There is something about this dish that makes it fantastic to eat on a hot summer’s night on a back deck surrounded by friends. And to be honest – there is never any to bring home at the end of the night. It is ridiculously easy and equally tasty.

Mexican Layered Dip

1 can refried beans
1 avocado, diced
1 16-ounce package sour cream
1 1/2 teaspoons cumin
1/8 teaspoon cayenne pepper
1/4 teaspoon chili powder
3-4 green onions, diced
1 small tomato, diced
1 cup shredded cheddar cheese

In a deep-sided pie pan spread the refried beans evenly across the bottom.

Dice the avocado.

And layer them on top of the refried beans.

Now take the sour cream and season it with:


Cayenne pepper

Chili powder

Alternatively, you could use a packet of taco seasoning.

Spread the sour cream mixture over the avocado layer.

Dice the green onions and tomato.

And layer them on top of the sour cream.

Finally, shred some cheese.

And layer that on the top.

Enjoyed best with a cold beer or a margarita.

I may regret making all of this for just me.

Or not.


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