Layered Tex-Mex Dip

This Layered Tex-Mex Dip is a crowd-pleasing favorite that combines the rich creaminess of sour cream and avocado with the earthy warmth of cumin and chili powder. The dip is built in distinct layers: a seasoned black bean base, a refreshing avocado mash, crisp lettuce, sharp cheddar cheese, and juicy tomatoes. It offers a perfect balance of textures, from smooth and creamy to crunchy and fresh. Ideal for game days, potlucks, or casual weeknight snacks, this vegetarian dip is simple to assemble and delivers bold, home-style flavor. Serve it alongside sturdy tortilla chips for a satisfying and colorful appetizer that brings a taste of the Southwest to your table.

Cuisine: Tex-Mex

Courses: Appetisers

Difficulty: Intermediate

Servings: 16

Calories: 701.2

Dietary: Vegetarian

Description

This Layered Tex-Mex Dip is a crowd-pleasing favorite that combines the rich creaminess of sour cream and avocado with the earthy warmth of cumin and chili powder. The dip is built in distinct layers: a seasoned black bean base, a refreshing avocado mash, crisp lettuce, sharp cheddar cheese, and juicy tomatoes. It offers a perfect balance of textures, from smooth and creamy to crunchy and fresh. Ideal for game days, potlucks, or casual weeknight snacks, this vegetarian dip is simple to assemble and delivers bold, home-style flavor. Serve it alongside sturdy tortilla chips for a satisfying and colorful appetizer that brings a taste of the Southwest to your table.

Ingredients

1 cup Sour cream
2 teaspoons Ground cumin
1 teaspoon Chili powder
1/8 teaspoon Salt
1 can (15 oz) Black beans, rinsed and drained
2 whole Ripe avocados, peeled, pitted, and mashed
1 teaspoon Lemon juice
1 cup Chopped iceberg lettuce
4 oz Cheddar cheese, shredded
2 small Tomatoes, chopped
2 tablespoons Chopped black olives
1 batch Tortilla chips, for serving

Directions

1
In a medium bowl, combine the sour cream, cumin, chili powder, and salt. Mix well and set aside.
2
In a separate bowl, mash 1/2 cup of the black beans with a fork. Combine this mashed portion with the remaining whole black beans and 2 tablespoons of the sour cream mixture. Stir to coat and set aside.
3
In another bowl, mash the avocados with the lemon juice until smooth.
4
In a 4-cup glass serving bowl, spread half of the bean mixture as the bottom layer.
5
Spread the avocado mixture evenly over the beans.
6
Spread half of the remaining sour cream mixture over the avocado layer.
7
Layer the chopped lettuce evenly over the sour cream.
8
Spread the remaining bean mixture over the lettuce.
9
Top with the shredded cheddar cheese, followed by the chopped tomatoes.
10
Spread the final portion of the sour cream mixture over the tomatoes.
11
Sprinkle the chopped black olives over the top.
12
Serve immediately at room temperature with tortilla chips.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 701.2kcal

% Daily Value *
Total Fat 38.5g60%
Saturated Fat 10.9g55%
Cholesterol 31.8mg11%
Sodium 670.2mg28%
Total Carbohydrate 80.1g27%
Dietary Fiber 29.5g118%
Sugars 5.7g
Protein 32.1g65%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best flavor, allow the dip to sit for 15-20 minutes before serving to let the flavors meld.

To prevent the avocado from browning, add an extra squeeze of lemon juice and cover the dip tightly with plastic wrap pressed directly onto the surface if storing leftovers.

You can substitute the black beans with pinto beans or kidney beans if preferred.

For a spicier kick, add diced jalape&# 195;Â±os or a dash of hot sauce to the sour cream mixture.

Keywords: tex-mex, dip, layered, black beans, avocado, sour cream, cheese, vegetarian, appetizer, party food, cumin, chili powder, tortilla chips, easy recipe, make ahead

Read it online: https://www.chefs-mate.com/recipe/layered-tex-mex-dip/