Texas American Twist

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.

You need:

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!