Grandmama made this for us every year around Christmas time. It’s great for football season, of course, but we often had it on Christmas Eve because that is when my family eats Tex-Mex. By then we are turkey’d out and ready for something different so a full spread of our finest Tex-Mex dishes hit the spot!
The first time I remember having this was when I was in elementary school. Grandmama made it for Christmas at her house and the adults had to coax me into trying it because, through the eyes of my childhood self, “it looked weird.”
I tentatively dipped a corn chip in, a little nervous by the hopeful eyes of my grandparents watching me, took a bite, and declared it delicious with great relief to myself and to them!
And so this dish, to me, will always bring with it memories of my Grandmama. What a wonderful person to remember. She was good hearted as the day is long, worked harder than anyone I’ve ever known, and always had a smile on her face. Most importantly, though, she looked for the good in every situation and it just wasn’t possible to be around her without a little of that rubbing off on you, too.
My Grandmama made me a better person just for having known her. I can’t think of a much better legacy than that and I hope to live the kind of life that perhaps, some day, someone will be able to say the same of me.
Let’s fix us a lil’ something to eat now…
You’ll need: Avocados, lemon juice, salt and pepper, sour cream, mayo, taco seasoning, can of bean dip, green onions, tomatoes, black olives, sharp cheddar cheese, and some chips to eat this wonderful creation with.
Ingredients
- 2 medium sized ripe avocados
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/2 package taco seasoning
- 16 ounce can bean dip
- 1/2 bunch green onions chopped
- 2 medium tomatoes
- 3 ounces chopped black olives
- 1/2 cup shredded sharp cheddar chese
- Tortilla Chips
Instructions
- Peel, pit, and mash the avocados in a medium bowl. Add the lemon juice, salt, and pepper. Stir to combine.
- In a small bowl, combine the sour cream, mayonnaise, and taco seasoning, mix well.
- Spread bean dip on a large, shallow platter, Top with avocado mixture then sour cream mixture. Sprinkle with chopped green onions, then the tomatoes and olives. Cover with shredded cheese. Refrigerate until ready to serve. Serve with tortilla chips.
Nutrition
I remember your Grandmama being such a sweet lady. I know you miss her.
Very similar to my version. But, I leave out the avocado. I don’t even like it here!
Joan in VA
I love avocado! Give me more recipes with it. Yummy!
🙂 I hope you get to try this one soon Melinda!!
That is one of the great things about this recipe, it can be made to suit most everyone’s taste!!
AAAWWW… I love seeing your sweet Grandmama’s smiling face. This dip could be a meal in itself. Cant wait to fix me some and share it with Ed..
It really could be a meal Barbara!!! I hope y’all enjoy it!
Of course we love it! LOL, I never have cooked any of your recipes we didn’t like. I’m fixing it again tonite as a light meal. TY
There’s so many different versions of this recipe, but I’m glad to see your grandmama used the ORIGINAL one that I’ve been making for nearly 40 yrs!! It’s the best. Thanks for the memories back to me.
Love 🙂
YUP! Just like we enjoy it minus the avocado…but we do love avocado so may have to add it next time around. Thanks for sharing!
I hope you get the chance to try it with avocado soon, I think you will love it!!
I have made this many times and everyone liked it.
Your Grandmother was and is still special to you. I hope mine feel that way about me.
I am positive they do Bonnie!!!
I know how very special Grandmama’s are..I lost my Granny when I was 10 and still miss her 50 years later. She was the best country cook I’ve ever known, and she did it all on a wood stove (refused to use the electric one that Daddy bought her)! She’s the reason that cooking has always been my avocation and, now retired, I can indulge to my heart’s content and to the detriment of my husband’s waistline…but he does have a big smile on his face. 🙂
I make something quite similar, but I use Bush’s Cocina Latina refried black beans (preferred) or their regular refried beans instead of the bean dip. I used to use the bean dip too until Bush’s started making refried beans, so much more flavor and adds a little texture. I add a sprinkle of chipotle pepper to the avocado mix for a little smoky heat and use lime juice instead of lemon. Also do half and half sour cream and softened cream cheese (instead of mayo) and add a layer of Pace chunky salsa over the sour cream/cream cheese layer.
You’ve “flung a craving on me” now, so guess what we’ll be munching on Labor Day before the BBQ 😉
Sound so wonderful Sergio! I hope you have a blessed holiday weekend!
Glory! With all of those ingredients, how could it possibly be bad!? I think I could eat that whole dish by myself.
Love the stories about Grandmama’s. They are such special people. There isn’t a day that goes by that I don’t think of my Grandmother, who passed in 2008. She left a permanent imprint on my heart. I am 39 and still have one grandmother left. She was recently diagnosed with Alzheimer’s. It makes me sad. I love that generation of people who grew up on farms and didn’t start out their lives with indoor plumbing or running water. It was a hard life, but that seemed to make them stronger but also they had such gratitude for what they had in life and were such sweet people.
Jayson, you have been truly blessed to still have a grandmother at your age; precious few of us have been granted that grace. I am so sorry about her diagnosis…’tis the most cruel of diseases for families I think, as it robs your loved one of their memories, while you retain yours. May God grant you and your family the strength and faith to keep you strong and to help your Grandmother through this last long journey…