An upgrade on a classic, this Jalapeno Tex Mex Dip is full of flavour and sure to please at your next potluck, event or even on Game Day.
Found in many homes during gatherings and events back in the day, the 7 Layer Dip is really a North Americanized version of Mexican food, a mash up of Tex Mex cuisine if you will. This dish became so popular when we were kids, you would find it at every gathering you attended whether it was a potluck, shower, office luncheon or holiday gathering. Then it seemed to disappear for awhile only popping up on a rare occasion. Since it was one of my favourite things to eat, I snagged the recipe from a friend and I typed it out. Oh yes I did. Typed it out and taped it to a recipe card. Because that was what you did back in the day before the Internet.
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 I had typed out so many years ago and make it again. Only with a twist.
I’m not a fan of canned black olives so we always use sliced Kalamatas which my girl loves. Jalapenos can be fresh or pickled and if you do not like them, keep them off and replace with chopped up bell peppers instead.
We’ve upgraded the classic 7 Layer Dip with this simple Jalapeno Tex Mex Dip featuring Greek yogurt, to make us feel better about eating it.
- 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.