An upgrade on a classic, this Jalapeno Tex Mex Dip is full of flavour and sure to please at your next potluck, holiday celebration or even game day!
Jalapeno Tex Mex Dip
Essentially this jalapeno tex mex dip is a spin on a very popular seven layer dip from way back when. I changed it up a bit to bring it into the 21st century, but really it’s just as good as it’s predecessor!
Seven Layer Dip
Perhaps you’ve heard of the seven layer dip, found in many homes during gatherings and events back in the day. We gorged ourselves on this dip in the 1980’s and 1990’s, and then it mysteriously disappeared for awhile. Simply put, the seven layer dip is really a North Americanized version of Mexican food or a mash up of Tex Mex cuisine.
Since it was one of my favourite dips to eat, I snagged the recipe from a friend and I typed it out. Yes I said typed it out. It was the 1990’s after all and no Internet!
Now that I have your attention and you are keen to make this dip, here’s a few tips to consider. We’ve make it a few times a year as it’s one of our favourite snacks to have during a movie or game!
- Make this dip your own! Add or remove items you do not like.
- I dislike canned black olives so we always buy and slice Kalamata olives to put in this dip.
- Jalapenos can be fresh or pickled. Or if you do not like spicy, substitute diced bell peppers instead.
- We use Greek Yogurt in this dip to add some health benefits.
Having a potluck or a gathering? Here’s a few other dishes to try!
- Mushroom Toast
- Grilled Skewered Olives
- Banh Mi Sliders
- Toasted Sesame Cream Cheese Spread
- Mini Meatloaves
- Stuffed Mushroom Stuffed Potato
If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans
- 4 oz cream cheese half a regular size brick, softened
- 1/2 cup greek yogurt
- 3/4 cup sour cream
- 1/2 cup mayonnaise
- 3 tbsp taco seasoning
- 2 tbsp taco sauce mild, medium or spicy
- 2 avocados diced
- 1/2 lemon juiced
- 2 cups grated cheddar cheese
- 1 to mato diced
- 2 green onions sliced
- 1/4 cup sliced kalamata olives
- 1 fresh jalapeno sliced thin
- Add cream cheese to a large bowl. Smooth it down in the bowl. Mix in greek yogurt, sour cream, mayonnaise, taco seasoning and taco sauce. Spread evenly on bottom of small casserole dish or pie plate.
- In a small bowl pour lemon juice over diced avocado and mix to prevent browning.
- Over your base sprinkle on cheese, tomatoes, avocado, green onion, sliced kalamatas and jalapenos if using.
- Set in refrigerator for up to an hour or more before serving.
- Serve with tortilla chips.