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A few days back you may remember reading a post about the wonderful housewarming party we had. We made a lot of yummy treats for this event from sweet cupcakes to savory appetizers and this Tex Mex dip recipe was one of the most loved treats of the night. I am so glad that we chose to use the oversized cookie sheet recipe because this dip was devoured and beloved by all who tried it. People were leaving our party begging for the recipe. So, this is one for the fans! Enjoy!
Tex Mex Dip Recipe
Note: my recipe is for an over-sized extra-large cookie sheet. You can use a standard sized cookie sheet but the ingredient amounts would be less. At the bottom of this post I have the ingredient amounts you will need for the standard sized cookie sheet recipe.
Ingredients for the Over-sized Cookie Sheet recipe:
(1) 1 lb. 14 oz. + (1) 15 oz. can of refried beans
(5) 15 oz. cans of black beans
48 oz. tub of sour cream
6 tablespoons taco seasoning (2 packets)
4 cups shredded cheddar cheese
1 diced avocado
3 cups fresh diced tomatoes
3 tablespoons fresh chopped cilantro
1 teaspoon lime juice
(1) 3.8 oz. can of sliced black olives
Drain, rinse, and set the black beans aside to dry.
In a medium sized bowl with a spoon; stir your refried beans until creamy and smooth.
Spread the refried beans evenly, all the way to the edges, in a cookie sheet.
Once your black beans are dry…. Seriously, they need to be dry. I won’t go into detail, but I promise that if you don’t dry them you will end up with a, not so lovely, liquid disaster that no one will want to eat.
Gently spread the black beans over the top of the refried beans. Don’t press the black beans into the refried beans. We aren’t making a bean cake people!
In a medium sized bowl thoroughly combine the sour cream and taco seasoning.
Spoon the sour cream mixture in large dollops over the black beans and then smooth it out evenly with the back of the spoon. Feel free to lick that tasty spoon before tossing in the sink. Yum!
Sprinkle all of the shredded cheddar cheese over the sour cream layer. That’s right, I said all of it. We don’t shy away from awesomeness in this kitchen!
Halve your tomatoes and spoon out the seeds, and the pithy seed vane. This is another place where moisture is our enemy, and those pesky seeds will make your cheese slimy and nasty!
Then dice them into no bigger than ½” pieces.
Sprinkle the diced tomatoes over the top of the cheese making sure not to cover the cheese entirely. You want some of that pretty orange color peeking through the tomatoes. Remember, presentation is everything when it comes to making a tasty dip.
TIP…Take the avocado and cut in half, remove the pit. Working with one half at a time, leaving the avocado in the shell; slice evenly length wise and width wise to make 1/4” pieces. Then, on a cutting board, turn the avocado half over and slice, length wise, through the skin and meat into half inch slices. With a medium avocado you should get three slices out of each half. Then, take a spoon and remove your perfect little pieces and put them in a bowl.
Add the lime juice to the avocado and toss lightly. This will prevent browning. Drain any excess liquids from the avocado before sprinkling over the top of the tomato layer. Don’t forget, liquid will be the destroyer of this beautiful dip if you let it!
Open and thoroughly drain the sliced black olives (We’ve covered that moisture is our enemy portion of this recipe already, right?) and arrange evenly over the top of the avocado layer. You should still be able to see the cheese, tomato, and avocado peeking through. Is it pretty! So much color!
Chop up your fresh cilantro and sprinkle over the top of your dip. The cilantro serves mainly as a garnish so there is no need to chop up more than 6 to 8 stems worth…. Then again, cilantro is a tasty herb, so if the mood strikes, feel free to go nuts!
Cover with plastic wrap or foil and refrigerate at least one hour before serving. This Tex Mex Dip recipe can be made up to 24 hours in advance however I recommend if you plan to make that far in advance to cut the avocado and add it on right before serving so it doesn’t brown.
You know, I am so glad that I have my new Frigidaire Gallery refrigerator for chilling these large dips! It is simply a dream! It is one of the best choices I ever made. It is so spacious and it seems to chill my tasty treats so much quicker than my old standard fridge. Now I get to be the hostess with the mostess (I know that’s not a word, but I’m using it anyway) just like I’ve always dreamed!
Serve with your favorite tortilla chips…. or…. grab the chips and the tray and lock yourself in the bedroom! Sharing can be overrated!
Here is the Tex Mex Dip Recipe ingredient amounts if you have a standard sized cookie sheet (12×17):
(1) 1 lb. 14 oz. can of refried beans
(3) 15 oz. cans of black beans
24 oz. tub of sour cream
3 tablespoons taco seasoning (1 Packet)
3 cups shredded cheddar cheese
2 cups fresh diced tomatoes
2 tablespoons fresh chopped cilantro
1 ciced avocado
1 teaspoon lime juice
(1) 2.25 oz. can sliced black olives
- 1 14 oz. + (1) 15 oz. can of refried beans
- 1 15 oz cans of black beans
- 48 oz tub of sour cream
- 6 tablespoons taco seasoning (2 packets)
- 4 cups shredded cheddar cheese
- 1 diced avocado
- 3 cups fresh diced tomatoes
- 3 tablespoons fresh chopped cilantro
- 1 teaspoon lime juice
- 3.8 oz can of sliced black olives
- 1 14 oz. can of refried beans
- 3 15 oz cans of black beans
- 24 oz tub of sour cream
- 3 tablespoons taco seasoning (1 Packet)
- 3 cups shredded cheddar cheese
- 2 cups fresh diced tomatoes
- 2 tablespoons fresh chopped cilantro
- 1 sliced avocado
- 1 teaspoon lime juice
- 1 2.25 oz can sliced black olives
Spread the refried beans in the bottom of the cookie sheet.
Rinse black beans, allow to dry or pat dry. Spread the black beans over the refried beans.
Combine sour cream and taco seasoning and spread over beans.
Cover the sour cream evenly with the shredded cheese.
Sprinkle the diced tomatoes, chopped avocado, and sliced olives over the cheese.
Top with chopped cilantro.
Serve with tortilla chips.