This is a fabulous mexican sour cream dip recipe that is great for parties, fiestas and all manner of festive occasions! A mexican dip made with avocados that will please all your party people.
I have put this in the dip section, but sometimes in my house we end of having it as an appetizer that works great with my mexican lasagna or even a main meal if we are feeling a bit lazy.
Refried beans – 1 standard can of refried beans is enough to make the bottom layer of this dip.
Avocados – I like to use 2 large avocados. We need enough to create a complete layer on top of the refried beans.
Lemon – the juice of half a lemon will keep the avocado from turning brown. Of course you can put it all in, or make yourself a small lemonade on the side with the other half, that is what I did today when making the dip to take these photos.
Sour cream – 8 oz ( about 250 gram) will be enough if you combine with the Greek yogurt below. If you don’t use yogurt, double this sour cream.
Greek yogurt – 8 oz (about 250 gram) of Greek yogurt. The yogurt is a little healthier and lighter than the sour cream, so I make this layer as half and half sour cream and yogurt.
Mexican taco seasoning – 1 small packet of any mexican taco seasoning puts the mexican in this sour cream dip.
Grated cheese – about 1 cup of grated cheese to make a nice layer on the top. You can add more or take some away depending on how much cheese you want on top.
Tomato – 1 large tomato finely diced. 2 smaller tomatos if you only have the small ones.
Corn chips – 1 large pack, or 2 smaller packs. Don’t skimp on these, they go quickly!
Chili – The chili is optional depending on how much you like spicy foods. I love it, so tend to use lots of it.
I have a great serving dish that has a nice wide bottom and shallow sides that is perfect for dipping. We want to make nice layers for people to dip into, so the dish you use is quite important.
If you have a glass dish then people can see through it to the delicious inside. Remember we take our first bite with our eyes.
I start with the refried beans as the bottom layer. So to start with simply empty the refried beans into the serving dish and spread evenly. I like to use the back of a large spoon to spread all these layers around.
Next fork mash the avocado in a separate bowl. Make it nice and smooth, get out any lumps to give it a nice guacamole texture. Add in the lemon juice and mix the lemon in thoroughly. I love lemon, so I often add more than the half called for here, but juice from half a lemon is enough to keep the avocado from going brown.
Now that you have your delicious avocados turned into guacamole, spread it all evenly in the serving dish to make the second layer for this dip.
In a separate mixing bowl, mix the sour cream and yogurt together. Yogurt is usually much thinner than sour cream, so I use a fork to whip the two into a nice blend.
Now start adding in the taco seasoning, a little bit at first and blend it in. Keep adding the taco seasoning until you have the taste you want. I usually use about three quarters of the packet as a full packet may overpower.
Tip your creamy mixture of sour cream and yogurt into the center of the serving dish. Use the back of a spoon to spread it around into a nice even layer, but not so hard that it mixes with the bottom layers.
Now for the topping, sprinkle generously with grated cheese and top with diced tomatoes. I like to add in some diced fresh chili and red pepper (capsicum) on the very top to give the dip some spice and great colors.
Refrigerate the finished dip for 1 hour so that it firms up a little bit. Serve cold from the fridge and eat right away. It is so delicious that it probably will not last long!
Serve with corn chips for dipping, or carrot sticks or anything else you would like to dip.
Mexican Dip Made With Avocados
- Small mixing bowls
- Large platter for dipping
- 2 large avocados
- 1 lemon
- 1 tub sour cream Around 8 oz (250 grams)
- 8 ounces plain Greek yogurt (250 grams) optional, if you do not use the yogurt then double the sour cream or you will not have enough
- 1 packet taco seasoning mix
- 1 can refried beans
- 1 cup grated cheese
- 2 diced tomatos
- 1 large packet corn chip
- Mash the 2 avocados in a small bowl
- Add lemon juice to avocados, mix through. Strain seeds through hand if necessary.
- Spread refried beans smoothly on the bottom of large serving tray. Make the layer an even depth.
- Spread avocado mix on top of refried bean layer. Try to cover all the beans evenly. Do not mix the layers together.
- Mix the sour cream, yogurt and taco seasoning together in a separate bowl. Use a fork or similar to blend until smooth.
- Spread the sour cream and yogurt mixture even on top of the avocado layer without mixing the layers together. The back of a large spoon works well.
- Sprinkle the grated cheese evenly on top.
- Distribute diced tomatos evenly.
- Refrigerate for 1 hour so that the layers hold together better. This step can be optional, but works best if you can spare the hour.
2 thoughts on “Mexican Sour Cream Dip With Avocado”
This was a great 3 layer dip, I loved it.
Delicious! I just made this tonight for dinner, did not feel like a big cooking session, so whipped this up instead. Soooo good, and I added some taco sauce on top.