Melissa's Mexican Dip

We lived in Spain for four years.  Did you know that?  We were working with college students just as we do now, in Barcelona, Spain. 

It was a pretty amazing thing to live in Barcelona.  I loved being in the big city.  We were on a third floor apartment, and just below us were a bakery, a fruit and vegetable stand, and a butcher.  Three blocks away was a large park (which I would run around and around when I first started running), and on the way to the metro were a beautiful pedestrian street, several coffee shops, and a flower shop that always carried Gerber daisies - my favorite.

One thing they didn't have in Barcelona, though, was Mexican food.  They tried, but their attempts at spice were quite pitiful.  One evening, for a party with our STINT team (the team of post-grads that came to spend a year or two working with us), Melissa B. made this dip.  Oh, man, this was just what our taste buds had been begging for!  Layers and layers of flavor.

This recipe is a little labor-intensive.  It's so simple, but always takes a while to put it together.  But it somehow has a 'wow' factor that always brings rave reviews.  Is that because everyone grew up eating mexican layered dips, but they never go through the trouble to make them themselves, so they are happy when a friend brings one to share?  Maybe.  What do I know?

Anyway, here's the recipe.

Melissa's Mexican Dip

Serves 16 or so

1/2 cup mayonnaise (light is fine)

1 cup (8 oz.) sour cream (light is fine)

1 pkg. (8 oz.) cream cheese, softened (light is fine)

1 envelope taco seasoning

1 can refried beans

1 tub guacamole (or 3 avocados, mashed with lemon juice, garlic salt, and salt to taste)

8 oz. cheddar cheese, shredded

1 small can chopped olives

2 tomatoes, seeded and chopped

In a bowl, combine the mayo, sour cream, cream cheese, and taco seasoning. 

Spread the refried beans into a 9x13 pan.  Spread the mayonnaise mixture over the top.

Mash together the guacamole ingredients, if making from scratch.  Spread the guac over the mayo mixture.  (The easiest way to do this is to dollop the guac in spoonfuls over the surface, then spread to even it out.)  Top with shredded cheese, then tomatoes and olives.  Cover and refrigerate for several hours before serving.

Thank you, Melissa!

Stay tuned for tomorrow: Homemade Taco Seasoning