Layered Tex-Mex DipPrintable Version of this Recipe

contributed by Tami Gilliam, sailing vessel Heart of Gold

This is one one my old standbys.  I almost always have the ingredients onboard & it's always a hit.


  • 1 cup sour cream
  • 2 tsp. ground cumin
  • 1 tsp. chili powder
  • 1/8 tsp. salt
  • 1 can black beans, rinsed and drained (You can also use refried beans or pinto beans.)
  • 2 ripe avocados
  • 1 tp. lemon juice
  • 1 cup lettuce, shredded (you can also use cabbage)
  • 4 oz. cheddar cheese, shredded, about 1 cup
  • 2 small tomatoes, chopped
  • 1 small onion, chopped
  • 2 tbs. chopped black olives
  • Cilantro to taste
  • Tortilla chips

Combine sour cream, cumin, chili powder and salt; set aside.  With fork mash 1/2 cup black beans then combine with remaining black beans add 2 tbs. sour cream mixture.  Mash avocados with lemon juice.  On large platter layer items in the following order:  beans, avocado, sour cream mixture, cheese, onions, tomatoes, black olives.  Garnish with cilantro.  Serve with tortilla chips.

 Great for pot luck, happy hour recipe.  Easy to do in the galley.

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