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- Total: 25 mins
- Prep: 25 mins
- Cook: 0 mins
- Yield: Serves 10-12
This wonderful, colourful dip is very popular and really looks beautiful. It became widely known in the 1980s. When you spread the different dips on the platter, make each new layer slightly smaller than the one before, so all the different colours and textures show. Substitute your favourite refrigerated dips for any of the layers to make it even easier!
What You’ll Need
- 16-ounce. can refried beans
- 1 cup salsa
- 2 cups sour cream
- 2 avocados
- 2 tablespoons lime or lemon juice
- 1 clove garlic, minced
- 2 tablespoons sour cream
- 1 cup salsa
- 2 cups shredded lettuce
- 10 sliced black olives
- 3 sliced Jalapeños
- 2 tomatoes, seeded and chopped
- 2 cups shredded Pepper Jack cheese
- Tortilla chips
How to Make It
- In medium bowl or platter, mix beans and 1 cup salsa and spread evenly on a 12″ round platter. Top with 2 cups sour cream.
- Mash avocados with lime juice, garlic and 2 tablespoons of sour cream. Spread over sour cream on platter. Top with remaining 1 cup salsa. Sprinkle with lettuce, then olives, jalapeños and tomatoes and cheese.
- Refrigerate 2 hours to blend flavours, then serve with tortilla chips and vegetables.
By Linda Larsen