Tex Mex Dip

This ever-popular appetizer is known by many names, such as seven-layer spread. Whatever you call it, it's always a hit.

Tex Mex Dip
Servings: 24 Prep 15 mins


  • 3 medium ripe avocados
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 container (8 ounces) regular or reduced-fat sour cream
  • 1/2 cup mayonnaise OR: salad dressing
  • 1 package (mixes range from 1/4 to 1-1/8 ounces) taco seasoning mix
  • 2 cans (10-1/2 ounces each) plain or jalapeno-flavored bean dip
  • 1 cup finely chopped, trimmed green onion (about 1 bunch)
  • 3 medium tomatoes, cored, seeded and diced (2 cups)
  • 1 can (6 ounces) pitted ripe olives, drained and coarsely chopped
  • 1 package (8 ounces) shredded sharp Cheddar cheese
  • 1 large bag round tortilla chips

Make It

1. Halve, pit and peel avocados. Mash avocados with fork in medium-size bowl with lemon juice, salt and pepper until well blended.

2. Stir together the sour cream, mayonnaise and taco seasoning in a small bowl until well blended.

To assemble:

3. Spread the bean dip over a large shallow serving platter. Top with the seasoned avocado mixture, spreading to the edge but leaving a little of the bean dip showing around the edge. Spread the sour cream mixture in an even layer over the avocado mixture. Sprinkle evenly with the chopped green onion, then the tomato and the olives. Sprinkle the whole top evenly with the shredded Cheddar cheese.

4. Serve the dip chilled or at room temperature with a bowl of the tortilla chips on the side for scooping. Makes 24 appetizers.

Nutrition Facts

Servings Per Recipe: 24; Amount Per Serving: cal. (kcal): 181, Fat, total (g): 15, chol. (mg): 17, sat. fat (g): 5, carb. (g): 9, fiber (g): 3, pro. (g): 5, sodium (mg): 515, Percent Daily Values are based on a 2,000 calorie diet.