Mexi-Cali Layered Dip

This Mexican layered dip is the kind of crowd-pleaser that disappears before the main food even comes out. Mashed avocado mixed with picante sauce and lemon juice forms the base, then gets stacked with chopped tomatoes, sliced black olives, sour cream, more picante, and a shower of shredded Monterey Jack.

Using a clear glass dish with straight sides shows off all those colorful layers, which is half the appeal. Every scoop with a tortilla chip pulls through multiple flavors at once.

The lemon juice does more than prevent browning here. It sharpens the avocado and keeps the dip tasting fresh even after sitting out during a party. Make the avocado layer ahead and chill it, but add the sour cream and cheese right before serving so they stay distinct.

Pro Tips

• Use a ripe avocado that gives slightly when pressed. Underripe avocado won’t mash smooth and tastes grassy.
• Drain the olives and pat them dry so they don’t water down the avocado layer.
• Bring the dip out of the fridge about 10 minutes before serving. Cold dulls the flavors.
• Sturdy tortilla chips hold up better than thin ones for scooping through all the layers.

Variations

• Add a layer of refried beans at the very bottom for a heartier seven-layer style dip.
• Swap Monterey Jack for sharp cheddar or pepper jack for more bite.
• Stir diced jalapeños into the avocado layer for extra heat.