Whitey’s Mexican Bean Dip
My mother gave me this recipe for a multicultural club potluck in high school. While all of the layers are based on Mexican fare, the presentation is undeniably WASP. That seems multicultural to me. This is always the first to go at our get-togethers, so sometimes I’ll make two and wait to serve the second. I’ve become hesitant, however, since witnessing late-night guests hovering around the dish with spoons after the Tostitos ran out.
1 can refried beans
1 large jar chunky salsa
1 small container sour cream
1/2 C mayo
1 packet Old El Paso Taco Seasoning
1 C shredded white cheddar cheese
1/4 C finely clopped scallions
1/4 C finely chopped black olives
salt and pepper
Using a spatula, spread the beans into an even layer in a glass pie plate or shallow, round serving dish. The following substances should then be layered evenly from the bottom up.
Guacamole. Before removing the skin, give each side of the avocados several good whacks on a hard surface to preliminarily mash the pulp. Cut them open, remove the pits, and spoon the fruit into a medium mixing bowl. Add the juice of 1 lemon, then use a fork to mash until you’ve eliminated all of the fibrous strings. Stir in salt and pepper.
Mystery Layer. Rinse out the bowl used for the guacamole, and in it combine the sour cream, mayo, and 3/4 of the taco powder packet. Mix it up until it’s an even pale peach.
Finally, sprinkle on the cheese, followed by the olives, then the scallions. Wrap it up and chill it for at least an hour before serving.