Library of Congress


The Library of Congress > Teachers > Classroom Materials > Presentations and Activities > Immigration

Layered Mexican Dip

America, North: Mexican

This recipe was brought home by a college-aged daughter. It reflects the flavors of Old California.

This appetizer is very filling (and it is hard to eat "just a little"). Be sure to serve it hours before a full meal.


1 16-ounce can refried beans (with chili, if available)
1 pint sour cream
1/2 lb. cheddar cheese, shredded
1/2 lb. jack cheese, shredded
3-4 green onions, chopped
1 -2 tomatoes, cubed
1-2 small cans of black olives, sliced
fresh guacamole (recipe follows)

3-4 avocados
juice of 1/2 lime
1/4 - 1/2 cup fresh or purchased salsa
1/4 t. garlic salt (to taste)
hot pepper sauce (to taste)

A large bag of tortilla chips or tortilla strips


Mash peeled and cored avocado (can be prepared in a food processor, but should remain chunky). Mix in lime juice, salsa, garlic salt and a dash or two of hot pepper sauce. Adjust portions to taste.

Assembling Dip:
Spread the refried beans, evenly, on the bottom of a large, shallow casserole dish (a rectangular 9 x 13 or 11 x 15 pyrex pan works very well).
Cover the beans with a thin layer of sour cream.
Carefully spread the guacamole on top of the sour cream.
Sprinkle the tomato, then onions, then olives over the top of the guacamole.
Top with grated cheese.

Serve with tortilla chips.

dotted line