Layered Tex-Mex Dip
Submitted by jyhess
No-cook layered Tex-Mex dip with mashed black beans, fresh avocado, spiced sour cream, cheddar, tomatoes, and olives. A crowd-pleasing party appetizer.
YIELD
16 servingsPREP
10 minCOOK
20 minREADY
30 minThis layered Tex-Mex dip is the no-cook party appetizer that disappears first every single time. Spiced sour cream, smashed black beans, fresh avocado, cheddar, tomatoes, and olives stack up in a glass bowl for a dip that looks as good as it tastes.
The trick that makes this version stand out: mash half the black beans and leave the other half whole, then mix them together with a couple tablespoons of the spiced sour cream. You get a smooth, spreadable bean layer with texture instead of just a flat paste.
Mash the avocados with lemon juice right before assembling so they stay green. The lemon also adds a bright note that cuts through the richness of the sour cream and cheese layers.
Serve this at room temperature, not cold. The flavors open up and the avocado layer tastes creamier when it’s not straight from the fridge.
Kitchen Tips
- Use a clear glass bowl so all the colorful layers are visible from the side
- Chop the tomatoes small and drain them briefly on a paper towel so they don’t make the layers watery
- Press the lemon juice into the avocado immediately after mashing to prevent browning
- Assemble up to two hours ahead and refrigerate, but bring to room temperature before serving
Variations
- Add a layer of salsa or pickled jalapeños for extra kick
- Swap cheddar for pepper jack cheese for more heat
- Use Greek yogurt in place of sour cream for a lighter version
Ingredients
Directions
Combine sour cream, cumin, chili powder and salt; set aside.
With fork mash ½ cup black beans; combine with remaining black beans and 2 Tbs sour cream mixture.
With fork mash avocados with lemon juice.
In 4 cup glass bowl layer ½ bean mixture, all of avocado mixture, ½ remaining sour cream mixture, lettuce, remaining bean mixture, cheese, tomatoes and remaining sour cream mixture.
Top with olives. Serve at room temperature with chips.
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