Julee Rosso, Sheila Lukins

Three Layer Mexican Dip

Preparation info

  • Difficulty

    Easy

  • 6

    portions

Appears in

top 1000The New Basics Cookbook

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

A dip that everyone loves, it’s simple to prepare ahead of time and bake at the last minute. Have plenty of taco chips on hand.

Ingredients

  • 1½ cups Red Bean Pesto
  • 1½ cups Guacamole; use either version
  • 1½ cups sour cream
  • ½ teaspoon garlic powder
  • ¼ teaspoon chili powder
  • ¼ teaspoon ground cumin
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ½ cup grated sharp Cheddar cheese
  • ½ cup seeded and finely diced fresh plum tomatoes
  • ¼ cup chopped pitted black olives
  • 2 scallions (green onions), white bulb and 3 inches green, halved lengthwise and diced

Method

  1. Spread the bean pesto over the bottom of a 10 inch round glass baking dish. Cover it with the guacamole.
  2. In a small bowl, combine the sour cream, garlic powder, chili powder, cumin, salt, and pepper. Mix thoroughly, and spread on top of guacamole.
  3. Sprinkle the top with the cheese, tomatoes, olives, and scallions. Serve either chilled or hot (bake for 15 minutes in a preheated 425°F oven), with taco chips.

© 1989 All rights reserved. Published by Workman Publishing.