This is a salad adapted from a delicious Mexican Pie Dip traditionally served at my family’s Thanksgiving and famous for spoiling my appetite for dinner several years in a row.
Individual servings of the salad can be made in one bowl (as shown in the picture), or you can make a giant salad in a large pie pan.
NOTE: If you want to make the dip, it is is made without the lettuce. Instead of crumbling the chips on top, just serve chips alongside the dip. It also is made with double the sour cream/mayo/taco seasoning mix and less tomatoes. Really, you can adapt quantity of the different ingredients to your choosing.
- one container of black bean dip of your choice
- homemade gruacamole (3 avocados mashed up, 1 tablespoon finely diced red onion, 1/2 teaspoon cumin, juice of half a lime, salt and pepper)
- 1/2 cup shredded cheddar cheese
- 2 tablespoons sour cream
- 2 tablespoons mayonnaise
- 1/4 packet taco seasoning mix
- 3 cups bibb lettuce (or your favorite lettuce)
- 1 tomato, chopped
- 1 scallion, chopped
- 1/2 small container sliced black olives
- 10-15 tortilla chips, crumbled
- Make guacamole by combining ingredients listed above (or buy store-bought guac)
- Mix taco seasoning mix with the sour cream and mayo.
- Layer ingredients in a large pan in the following order: bean dip, guacamole, cheddar cheese, taco seasoning mixture, lettuce, tomato, scallion, olives, chips.
- Dig in.