We’ve upgraded the classic 7 Layer Dip that was all the rage back in the 80’s and 90’s with this simple Jalapeno Tex Mex Dip featuring Greek yogurt, to make us feel better about eating it.
A regular on many tables back in the day, the 7 Layer Dip is really a North Americanized version of Mexican food. And a super yummy one at that. I recall enjoying it at gatherings and potlucks, it was always out when there was food to share. Then it seemed to disappear for awhile. One to snag a recipe when I try it and love it, I typed it out. Oh yes I did. Typed it out and taped it to a recipe card. Because that was then.
Recently we visited with family and enjoyed a table full of potluck items, goodies and a similar variation of the 7 layer dip. Only with 2 layers. Got me thinking about the 7 layer dip and that it was time to find this recipe and do a redo. I pulled it out and changed it up removing the “layer” part of it. Created the base and topped it with all the good things.
I’m not a fan of canned black olives so we always use sliced kalamatas which my girl loves. If you do not like jalapenos, don’t add them.
- 4oz cream cheese (half a regular size brick), softened
- ½ cup greek yogurt
- ¾ cup sour cream
- ½ cup mayonnaise
- 3 tbsp taco seasoning
- 2 tbsp taco sauce, mild, medium or spicy
- 2 avocados, diced
- ½ lemon, juiced
- 2 cups grated cheddar cheese
- 1 tomato, diced
- 2 green onions, sliced
- ¼ 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.