Mount Diablo Taco Dip

Kathie Carr


When I lived in Lafayette, CA, I learned to make this dip. It was originally from a newspaper recipe but everyone seemed to have their own version.

The dip got its local name from Mount Diablo, the beautiful mountain over-looking the Walnut Creek-Lafayette area.

pinch tips: How to Freeze Fish, Meat & Poultry





20 Min


2 can(s)
jalapeno bean dip (check label ingredients, use bean dip with jalapeno
3 medium
ripe avacodos
1 Tbsp
lemon juice
salt and pepper to taste
1/3 c
real mayonnaise
1 c
sour cream
packet taco seasoning mix
1 bunch
green onions (with tops), sliced finely
3 medium
tomatoes, juice and seeds removed, diced
2 small
cans sliced ripe black olives, drained
2 can(s)
(4 ounces) diced green chilis
1 pkg
(8 ounces) shredded cheddar or mexican blend cheese
1/2 c
sour cream

Directions Step-By-Step

Assemble all of the layers in order on a platter as follows:

First Layer: Spread jalapeno bean dip on bottom of serving platter.

Second Layer: Mash avacado together with lemon juice, salt and pepper. Spread over bean dip.

Third Layer: Mix mayonnaise, sour cream, taco seasoning mix. Spread over avacado layer.
Fourth Layer: Spread chopped green onion over mayonnaise layer.

Fifth Layer: Spread chopped tomatoes over green onion layer.

Sixth layer: Spread chopped olives over tomatoes.
Seventh Layer: Spread diced chilis over olives.

Eighth Layer: Sprinkle shredded cheese over all.

Ninth Layer: Place a dallop of sour cream on top.

About this Recipe