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Discovery Days: Discover Your Kitchen

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TexMex Layer Dip

TexMex Layer Dip
From the kitchen of Shawn Anderson


1 Can of Refried Beans
2 Large Avocados (or your favorite Guacamole)
1 8oz container of Sour Cream
1 small jar of your favorite Salsa or Picante Sauce
1 small bag of Shredded Cheese (I recommend cheddar or "Mexican 4 Cheese")
1 can of sliced black olives
1-2 Roma tomatoes

Chips for serving

1 medium to large serving dish or tupperware (depending on who you are serving to. If it's for home use, I prefer tupperware, but it should be assembled in whatever your final serving dish will be - it cannot be moved!)

Optional Ingredients:

Small Lime (for guacamole)
Cumin (for guacamole)
Salt & Pepper (for guacamole)
Sliced Jalapenos (for an added kick on top)

Corn Chips for Dipping!



The ingredients should be layered evenly in the serving dish. If you are using it for show purposes, you can use a paper towel to clean the edges of each layer from the sides of the serving dish so that the layers look fancy and clean when finished.

  1. Open the can of refried beans and spread them evenly on the bottom of your serving dish.
  2. Make a guacamole from your avocados, or use prepared guacamole, and spread it evenly on top of the refried beans in your serving dish. If you are preparing guacamole from scratch, it can be a simple one. I typically do the following - Mash avocados in a bowl, squeeze a bit of lime juice, add cumin, salt, and pepper to taste. Sometimes I will even mix in a bit of salsa at this stage into the guacamole!
  3. Spread the sour cream evenly on top of the guacamole. This seals the guacamole and prevents it from getting brown.
  4. Carefully spoon and spread the Salsa or Picante sauce on top of the sour cream. Carefully, because it will want to mix with the sour cream.
  5. Sprinkle Shredded cheese, olives (chopped further if you want), diced tomatoes, and jalapenos (optional) on top to complete the dish!


TexMex Layer Dip - View from above TexMex Layer Dip - Layered view from the side of the dish


Texas Caviar

Texas Caviar
From the kitchen of Theresa Rivera


1 Can Black Eye Peas
1 Can Black Beans
1 Small Can Green Olives
1 Small Can Black Olives
1 Cup Chopped Fresh Tomatoes
1 Cup Chives
2 Cucumbers - Seeded and Chopped
1 Small Bottle of Italian Dressing (or more to taste - you can use Zesty if you are feeling Zesty)
2 Avocados

Corn Chips for Dipping!



Mix all of the above ingredients except the avocados. Blend in the avocados right before serving, as they will change color over time.

Dip can be made ahead of time, up to 4 days in advance, but remember your last ingredient: Avocados, peel them and chop them and blend them in at the last minute.

Salt and Pepper to Taste.

It's a dip - Serve with your favorite chips!



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