San Francisco Avocado Dip: zippy guacamole layer dip with greek yogurt, taco seasoning, cheese, tomatoes, olives, green onions and hot pepper sauce. Enjoy with chips, pita bread or serve in a taco shell!

So Jon and I flew the coop a few years ago for a lovely wedding in Atlanta. While there, we sit with friends at their dinner table. Friends we haven’t dined with in years. (Too many years.)

And he says:

“I still remember sitting at your dining room table back in 2001, and that amazing dip you made with the olives on top. I never liked olives before, didn’t want to be rude, thought I should try it. And I loved that dip and I’ve been eating olives ever since.”

Well I have to think long and hard. Because 2001 seems like an eternity ago. In 2001 we had just two little boys, lived in the south. Had no idea we’d be moving north in just three short years.

I thought long and hard, realized the dip he remembered was this San Francisco Avocado Dip. And if he remembers it from my dining table in 2001, it must be pretty darn good.

It was Jonathan’s birthday today, we had tacos for dinner. So for old times sake, I hunted down the recipe, whipped up this San Francisco Avocado Dip as a quick and colorful side. We dipped it with the carrots and chips, stuffed it in soft and hard tacos. Wow! It was awesome. This is one zippy dip. It’s the hot sauce that makes it a stand out. We all loved it.

San Francisco Avocado Dip starts with a layer of guacamole on the bottom, then Greek style yogurt (or sour cream) mixed with taco seasoning. Next add a layer of Monterey Jack and one of cheddar. Top with diced tomatoes. Splash with Tabasco hot sauce. (As much as you dare!) Top with olives and chopped green onion. It’s one awesome dip if I do say so myself.

I don’t know why this recipe sat dormant in my recipe box for the last ten years. I just forgot about it, and it’s a crying shame. We could’ve been eating it for the last decade. So glad he mentioned it, at least we can enjoy it for the next ten. (You too!)

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San Francisco Avocado Layer Dip

Perfect as a zippy dip for chips and veggies. A great addition in tacos or wraps.

Course Appetizer

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 8 -10

Author Allie Taylor

Ingredients

• 2 avocados peeled and pitted
• dash salt
• 1 tablespoon fresh lemon juice
• 1 cup Greek style yogurt or sour cream
• 1/2 package taco seasoning
• 1 cup grated Monterey Jack cheese
• 1 cup grated cheddar cheese
• 1 cup diced tomatoes
• splashes of hot pepper sauce
• 1/4 cup chopped green onions
• 1/3 cup chopped black olives

Instructions

• Mash avocados with a dash of salt and a tablespoon of lemon juice.
• Spread avocado mixture on bottom of pie plate.
• Separately, combine sour cream and taco seasoning.
• Spread on top of avocado mixture.
• Top with layers of grated cheese.
• Sprinkle tomatoes on top.
• Splash hot sauce to taste on top of cheeses and tomatoes.
• Top with green onions and black olives.
• Serve immediately or cover tightly in plastic and refrigerate 'til serving.
• Serve with corn chips, tortilla chips, fresh raw veggies or in tacos, fajitas and wraps.

You may also like: Baba Ghanoush Roasted Eggplant Dip

The post San Francisco Avocado Dip appeared first on Through Her Looking Glass.

This sweet Lime Avocado Black Bean Dip w/Feta disappears fast, so I always make a double batch for parties! Has all my favorite ingredients – creamy avocado, black beans, feta, crisp corn and fresh squeezed lime juice.

So things are a little cattywampus at our house this week. (Had to google for the spelling on that.) Haven’t heard that funny word in forever and an age.

So have I mentioned I’m re-doing my home office? Well I am. And Jon was hanging shutters in there this week.

“Things are a little cattywampus,” I heard him mutter.

(Thankfully they un-cattywampused before he finished. Ha ha.)

So things are cattywampus crazy around here with the last week of school. Multiple awards programs for multiple kids for sports, academics, etc. And my oldest son Jonathan graduates high school on Saturday. Yep, my baby. It’s a bittersweet time and I’m traveling down memory lane at every turn.

Sweet memories and I can’t believe his graduation day is finally here. As in, this week. The summer will fly by as it always does, and then he’ll be zooming off to college in a flash. Just like that. (Sniff.) Thankfully he has little brothers.

So I’m getting the menu and the eats ready for his grad party this weekend and I’m making six recipes of this Lime Avocado Black Bean Dip. No joke. It’s what people want, so that’s what I’m making. It was nearly ten years ago when I first sampled this yummy dip and we’ve been inhaling it for years now.

It has everything to love: avocados, crisp sweet corn, black beans, feta, red onion, all tied together with a refreshingly sweet and light fresh lime juice dressing. Add chopped cilantro if you’re a cilantro lover. (I am.)

You know how to chop an avocado, right? A girlfriend taught me this easy trick years ago. Leave the skin on, slice it in half oblong around the pit. Pry out the pit.

With a paring knife, dice vertically and horizontally through the avocado (all but the skin) and scoop out with a spoon. Pick an avocado that’s soft (not mushy) when you press on it lightly, and a deep purply greenish color.

It’s extra nice using fresh squeezed lime juice for this recipe, but bottled will do in a pinch.

This is such a versatile recipe. Enjoy as a dip with organic blue chips. Or spoon onto a bed of leafy greens and serve with a side of steak tips.

Wrap this Lime Avocado Black Bean Dip in a tortilla with shredded chicken and lettuce for a fabulous and flavorful wrap. Serve as a side salad. There are so many great ways to enjoy this incredibly yummy dip! (Sorry, there won’t be leftovers.)

Love all these fresh ingredients!

This Lime Avocado Black Bean Dip is by far my most requested recipe. Last year I gave it to my girlfriend who works at the local hospital. I didn’t charge her a dime. Then again she didn’t charge me for her amazing 29 Minute Decadent Chocolate Sheet Cake recipe either. So now we’re even, and thanks Allison.

Gotta love girlfriends. Don’t know what I’d do without ’em. Probably be hungrier. (And lighter.) Allison’s a pharmacist. Lots of times she’ll bring in treats to share with her co-workers. She tells me that staff from other floors of the hospital regularly call her department now asking for this recipe.

Folks: they’re not calling in a prescription.

They’re calling for a recipe. People she doesn’t know, hasn’t met.

They haven’t even tasted it yet, they’ve just heard about it through the grapevine.

Word, it travels. She’s got a lot of new friends at the hospital now, and all over this Lime Avocado Black Bean Dip. It’s that good.

In fact, I always make at least a double batch because there’s just never enough. This is a healthy recipe your family and friends are sure to love. Great for picnics and barbecues. Hope you make it soon and let me know how you like it!

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Lime Avocado Black Bean Dip w/Feta Recipe

This sweet lime Avocado Black Bean Dip disappears fast, so I always make a double batch for parties! Has all my favorite ingredients and so versatile.

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 3 cups

Author Allie Taylor

Ingredients

• 1 can white corn drained
• 1 can black beans drained and rinsed
• 3 ounces crumbled feta cheese
• 1/2 red onion diced
• 2 ripe avocados chopped
• 2 tablespoons fresh lime juice
• scant 1/4 cup sugar
• 2 tablespoons olive oil
• 2 tablespoons white vinegar
• optional: 2 tablespoons chopped cilantro or more

Instructions

• Combine all ingredients and serve immediately. Or cover tightly and refrigerate.

You may also like: San Francisco Avocado Layer Dip

The post Lime Avocado Black Bean Dip w/Feta appeared first on Through Her Looking Glass.