Tex-Mex Dip

This is the layered dip that disappears first at every party. Bean dip goes down as the base, then a thick layer of fresh mashed avocado, followed by taco-seasoned sour cream, and finally piled high with chopped tomatoes, olives, green onions, and a blanket of sharp cheddar.

Every layer brings something different to the chip. The bean dip gives you hearty, earthy weight at the bottom. The avocado adds creamy richness. The sour cream and taco seasoning layer is tangy with a little spice. And the fresh toppings on top deliver crunch, brine, and sharpness all at once.

The key to a great layered dip is spreading each layer to the edges. If you leave gaps, people get uneven scoops and miss half the flavors. Use a shallow platter, not a deep bowl, so every chip drag hits all the layers.

Pro Tips

• Seed your tomatoes before chopping. The extra moisture from tomato seeds soaks into the sour cream layer and makes everything watery after an hour.
• Use ripe avocados that give slightly when pressed. Underripe ones won’t mash smoothly and leave hard chunks.
• The lemon juice in the guacamole layer slows browning, but if you’re making this ahead, press plastic wrap directly onto the avocado surface before adding the layers on top.
• Choose the jalapeno bean dip for more heat, or plain if your crowd skews mild.

Variations

• Add a layer of seasoned ground beef or shredded chicken between the beans and avocado for a heartier version.
• Swap cheddar for pepper jack cheese to add heat throughout.
• Top with pickled jalapenos and a drizzle of hot sauce for extra Mexican flair.