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Layered Mexican Dip

posted Dec 6, 2011, 1:08 PM by Unknown user   [ updated Dec 7, 2011, 5:19 PM ]
Jimmy L. Babin
Creative Cajun Cooking
A Mexican flair with a cajun accent your friends just can't resist
Servings: 50
4 pounds bean dip
3 pounds avocado pulp
6 tablespoons lemon juice
4 teaspoons Magic Swamp Dust Seasonings
1/2 teaspoon Smokin' Fryin' Rub
24 ounces sour cream
1 1/2 cups mayonnaise
3 3/4 ounces taco seasoning
3 pounds fresh tomatoes, diced
9 ounces green onions, sliced
20 ounces ripe olives, sliced
12 ounces cheddar cheese, shredded

Refried beans (1/2 recipe) may be substituted for purchased bean dip.
Salsa may be substituted for diced tomatoes, taco seasoning, and mayonnaise. Use 7 1/2 cups salsa (2 1/2 cups on each tray).


  • Blend together the avocado pulp, lemon juice, Dust, and Rub. (Put it on the side)
  • Blend together the sour cream, mayonnaise, and taco seasoning. (Save for later step.)
  • Spread 1 lb 5 oz bean dip on each of 3 14-inch round platters.
  • Spread 1 lb avocado mixture over bean dip layer.
  • Spread 12 oz sour cream mixture over avocado layer.
  • Sprinkle remaining ingredients over each platter in the following order: tomatoes, green onions, olives, and cheese. Chill
  • Refrigerate quickly (within 4 hours) to below 41°F.
  • Serve with tortilla or nacho chips.
Yield: 50 portions
three 14-inch platters
Portion: 4 oz.
Yield: 3 platters
Appetizer

Potentially hazardous food. Hold for service below 41°F. Discard partially used platters. Dip may be made a day ahead and
kept below 41°F.


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