Debbie's Chalupa Dip

This seven-layer-style chalupa dip builds flavors from the bottom up in a loaf pan: beans first, then mashed avocado, then a tangy taco-seasoned sour cream layer, topped with fresh tomatoes, scallions, and a thick blanket of grated cheddar. Scoop straight down through all the layers with a sturdy chip and you get every flavor in one bite.

The avocado layer is basically a quick guacamole. Mashing the avocados with lemon juice, salt, and pepper keeps it simple but the lemon juice is critical. It prevents the avocado from browning and adds the acid that balances all that richness from the sour cream and cheese above.

Mixing sour cream with mayo and a packet of taco seasoning creates a creamy, spiced layer that acts as the glue between the cool avocado below and the fresh vegetables above. The taco seasoning does all the heavy flavor lifting, so the rest of the ingredients can stay simple and fresh.

Kitchen Tips

• Drain the chopped tomatoes well before layering. Watery tomatoes make the whole dip soggy within an hour.
• Use a clear glass loaf pan or dish if you have one. Seeing the distinct layers from the side is half the appeal at a party.
• Assemble no more than 2 hours before serving. The avocado layer will eventually brown even with lemon juice, and the tomatoes release water over time.
• Use thick, sturdy tortilla chips for scooping. Thin chips snap under the weight of all those layers.

Variations

• Add a layer of drained, chopped black olives between the sour cream and tomatoes for more color and briny flavor.
• Swap cheddar for a Mexican blend cheese or pepper jack for extra kick.
• Stir a minced jalapeno into the avocado layer for guacamole with real heat.