Alissa’s Eight-Layer Dip

Alissa Abel of Charlotte, North Carolina, a Carolina Panthers football fan, says that she and her sister, Naomi, both make versions of this dip for game day parties, so it’s all in the family. “It’s always the first thing to go” Alissa says.

 

SERVES 12

 

2	medium-ripe Hass avocados
1	teaspoon freshly squeezed lemon juice
1	cup sour cream
1	15.2-ounce can refried black beans
2	cups chopped iceberg lettuce
2	cups chopped fresh tomatoes
1	3.8-ounce can sliced black olives, drained
1½	cups shredded cheddar cheese
1	cup chopped green onions
	Tortilla chips for serving

1. Peel and pit the avocados and roughly chop the flesh. Toss the avocados with the lemon juice in a medium-size bowl immediately after chopping to prevent browning; set aside.
2. Use a clear glass 8 × 11-inch or 9 × 13-inch baking dish to assemble the dip so that you can see the layers. Spread the sour cream on the bottom of the dish, followed by the refried beans, lettuce, tomatoes, black olives, cheddar cheese, and green onions. Top with the avocados.
3. Serve immediately with tortilla chips.

EXTRA POINTS You can chop the lettuce and green onions the night before the game and refrigerate in zipper-top plastic bags, then quickly assemble the entire dip at the tailgate or game party. Don’t chop the avocado or tomato until right before assembling the dip, though. And don’t forget to take along a lemon to squeeze over the chopped avocado.