This dip is one of my grandma’s recipes. She would make it for large parties or family gatherings. Recently, I made it twice for the holidays, and both times, I had no leftovers. This means it’s a good enough dish to share! It’s a fairly easy recipe and is a no-cook appetizer. I am not an experienced chef, so I recommend it for those of you who are scared of the kitchen (like me). 

Number of servings: 6-8

Preparation Time: 30 minutes

Ingredients

• One pint sour cream
• One package of taco seasoning (McCormick or your favorite brand)
• 2-3 large avocados
• 1 tsp salt
• 1 tbsp mayonnaise
• 1⁄4 tsp Tabasco sauce (or more if you want it spicier) 
• ½ lb. Monterey cheddar cheese, shredded
• One bunch of green onions, chopped
• One fresh tomato, chopped
• One bunch of cilantro, chopped
• Tortilla Chips or Potato Chips (whichever you prefer to dip)

Making the Dip

Pour the pint of sour cream into a bowl, and add the package of taco seasoning. Mix well until the seasoning is blended evenly. Place in the refrigerator to chill. Cut open the avocados, remove the pits, and scrape the contents into a bowl. Mash the avocado until smooth without any large chunks. Add the tablespoon of mayonnaise and the 1⁄4 teaspoon of Tabasco sauce to the mashed avocados. Mix until evenly distributed. Add more Tabasco sauce until the mixture reaches your preferred level of flavor. 

Take the sour cream mixture from the refrigerator and pour it into your desired serving dish. This will be the 1st layer/base layer. Spoon the avocado mixture on top of the sour cream until evenly spread. For the third layer, sprinkle the shredded Monterey cheese until no avocado mixture can be seen. The toppings will make up the rest of this third layer. Next, add the chopped green onion and ensure it covers the cheese. Then, add the chopped tomato on top of the green onion. Finally, sprinkle the cilantro as the final layer for the finishing garnish. 

There you have it! If you’re not serving the dip immediately, please keep it refrigerated.