Fall has not quite reached Savannah yet. At least, not the Fall I’m used to! Temps are still in the 80-90 range and the breeze is warm enough to delay opening the windows. That doesn’t stop us from shopping for sweaters, cooking pumpkin desserts, and drinking cider though!
A drizzling rain didn’t deter Labor Day picnics, either. Yesterday I had the privilege of being invited to the home of a sweet family in church for an evening of lawn games, grilled food, and an exciting round (or 3) of Four on a Couch. Chips and dip seemed like a good complement, so I decided to try this recipe on my own for the first time.
The original Texas American Dip has been around the block a few times. It started with my cousin’s version, and then Mom made a few alterations, and now I have my own interpretation too! Based on the amount of dip leftover, I would feel safe saying it was a hit.
2 cans refried beans
1 c. sour cream
1 c. mayo
1 package taco seasoning
2 medium tomatoes
2 medium avocados
2 c. shredded cheese
3/4 c. chopped olives
Warm the refried beans over the stove or in the microwave until they are easily “squished”. Spread them out on a medium-large pizza pan, leaving about .5 inches around the edge.
Mix the sour cream, mayo, and taco seasoning in a separate dish. Spread this over the refried beans to make the second layer.
Chop the avocados into bite-sized pieces for the 3rd layer…
…..And then the tomatoes…
Add a thick layer of shredded cheese. I used a mix of cheddar and mozzarella.
Sprinkle the chopped olives on top for the finishing touch. Serve immediately or chill for an hour or two.
For a cute presentation, I placed tortilla chips around the edge of the pan (sorry, no picture!). Voila!