Layer DipI sometimes get a craving for Tex Mex from back home. You just can’t find good Tex Mex here. A dip my mom used to make for parties was this Mexican Layer Dip. I could eat it by the spoonful. It has some Tex Mex flavors in it and is a bit of a comfort food for me. It reminds me of home. So, I got a craving for this dip last Saturday and somehow we ended up eating it as dinner. I know very healthy of us. It was Saturday? Is that a reasonable excuse? It’s all I got. I have also made this in the past as an easy appetizer when we had friends over for dinner. The bowl never stayed full long.

Mexican Layer Dip

Mexican Layer Dip

Mexican Layer Dip

1.5 cups (1 16 oz can drained) cooked black beans
taco seasoning, to taste
cumin, to taste
1 cup sour cream
1 cup guacamole
1/2 cup sliced black olives
1 tomato diced
1 cup lettuce, shredded
3 green onion stalks, chopped
1/2 cup grated cheese
tortilla chips

Mash the black beans with a fork and add sprinkling of taco seasoning and cumin to taste. Spread beans on the bottom of a glass bowl. Next spread sour cream. Then comes the guacamole layer. Spread gently so that the sour cream layer is not disturbed. Then add the layer of olives followed by the lettuce, tomatoes, green onions, and finally the grated cheese. Serve with tortilla chips.

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