Tex-Mex Dip in a Platter

Kitten 104

"All spread out on a platter, this dip is ready for scoopers with chips, crackers, or veggies in hand. From a base of refried beans to the final layers of diced tomatoes and sliced black oilves, this dip is sure to be a hit. Make sure you have plenty of dippers near-by."


10 servings yields 1 large platter
Serving size has been adjusted!

Original recipe yields 10 servings



  • Prep

  • Cook

  1. Any size platter, tray or plate.
  2. Be careful adding layers so you do not distrub the previous layers.
  3. Spread a layer of refried beans, about a 1/4 of an inch thick, over entire surface of platter.
  4. Spread on a layer of sour cream, covering the beans,except for about 1/4th of an inch around outside.
  5. Now, a layer of salsa, leaving a 1/4 inch on the outer edge with no salsa.
  6. Add a layer of shredded cheese over salsa.
  7. Next layer is finely shredded iceburg lettuce.
  8. Add the sliced jalapeno pepper layer, if you are brave enough to be using them.
  9. Now, the layer of small diced onion.
  10. Add the layer of diced avocado which have been rinsed in lime juice.
  11. Add another layer of shredded cheese, optional.
  12. A layer of diced tomatoes is next.
  13. Finish with a layer of sliced black olives.
  14. To finish off the platter, I add small dollops of sour cream scattered around on top of everything and sprinkle with a layer of sliced green onions.
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