I really have no idea whether this dip actually qualifies as Tex-Mex or not, but it’s simple and delicious and that’s what matters!

The recipe was provided to me when I volunteered many years ago to prepare an appetizer for a work function welcoming our incoming company VP who was relocating to the Midwest from Florida. I’m not sure who chose the theme (Iowa isn’t exactly the Tex-Mex capital of the United States) but I ended up with a keeper here that receives rave reviews each time I prepare it. It is often on the short list of appetizers my family requests for holiday functions as well.

I calculated calories per serving assuming a dozen people, but calories and number of servings can be “loosely” estimated depending on how many people you plan to serve. For example, I’ve found that if I’m serving 20 people, it’ll serve 20. If I’m serving 10, it’ll somehow end up being 10 servings. Use my figure as a starting point and adjust from there.

Or just don’t worry about calories in the first place. I’m pretty sure no one who indulges in the the ones I’ve prepared has given it much thought. The tray is always empty at the close of the evening (other than that one lonely little bit that somebody leaves because they don’t want to feel guilty for eating it all).

$Tex-Mex dip$

Simple 7 Layer Tex-Mex Dip

Perfect to take to your next Super Bowl party or company potluck. Equally perfect to prepare on a Friday night and nosh on all weekend by yourself!

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Prep Time 20

Chill Time 6

Total Time 6 20

Course Appetizer

Cuisine American

Servings 12

Calories 340 kcal

Equipment

1 large round plate or tray. Mine is approximately 13" in diameter.

Ingredients

1 9-ounce can Fritos Hot Bean Dip with jalapeno peppers
1 7.5-ounce container Wholly Guacamole dip (or similar)
1 cup sour cream
⅓ cup mayonnaise (not Miracle Whip)
1 packet Old El Paso taco seasoning
½ cup green onions (chopped with tops)
2-3 tomatoes (seeded and chopped)
1 4.25-ounce can chopped black olives
1 8-ounce package finely shredded mild cheddar cheese
1 large bag tortilla chips

Instructions

In a medium bowl mix together the sour cream, mayonnaise and taco seasoning. Set aside. Layer ingredients on the plate or tray in the following order. Cover with plastic wrap and refrigerate for at least 6 hours (overnight is even better) to allow flavors to mix. Tear open that bag of tortilla chips and dig in!