Matt’s Layered Chip Dip

This recipe comes from my brother-in-law, Matt, and is a great appetizer.
You can make it earlier in the day and store in the fridge until you need it.
I like to put in 2 smaller dishes instead of a 9 by13 pan, so I can keep one in the fridge and pull it out when the first is getting low.
Maybe I’ll pry Matt’s Navajo Taco recipe from him to share as well.
He’s pretty famous for them!

MATT’S LAYERED CHIP DIP
1 1/2 cups homemade refried beans (or 1 can)
1 cup salsa
4 avocados
lime juice
3/4 cup mayonnaise
3/4 cup sour cream
2 tsp taco seasoning
4 cups shredded lettuce
1 cup sliced black olives
2 cups chopped tomatoes
1/2 cup sliced green onions

Mix refried beans together with the salsa and spread in a 9 by 13 pan.
Mash avocados with a drizzle of lime juice, layer on top of the beans.
Mix the mayo, sour cream, and taco seasoning together and layer on top of the avocados.
Top with the lettuce, then olives, then tomatoes, then green onions.
Serve with tortilla chips.

Recipe slightly adapted from my brother-in-law Matt

Matt’s Layered Chip Dip

April 25, 2012

by Holly

Category Appetizers / Dips / Snacks Mexican

Ingredients

• 1 1/2 cups homemade refried beans (or 1 can)
• 1 cup salsa
• 4 avocados
• lime juice
• 3/4 cup mayonnaise
• 3/4 cup sour cream
• 2 tsp taco seasoning
• 4 cups shredded lettuce
• 1 cup sliced black olives
• 2 cups chopped tomatoes
• 1/2 cup sliced green onions

Instructions

1. Mix refried beans together with the salsa and spread in a 9 by 13 pan.

(OR Spread in 2 eight or nine inch pans. I prefer to do this so it looks nice longer. I leave one in the fridge, then bring it out when the 1st is gone. This works well if serving for a party.)

1. Mash avocados with a drizzle of lime juice, layer on top of the beans.
2. Mix the mayo, sour cream, and taco seasoning together and layer on top of the avocados.
3. Top with the lettuce, then olives, then tomatoes, then green onions.
4. Serve with tortilla chips.