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.


★★★★★ 1 vote

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
  • 1
    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

How to Make Mount Diablo Taco Dip


  1. 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.
  2. 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.
  3. Seventh Layer: Spread diced chilis over olives.

    Eighth Layer: Sprinkle shredded cheese over all.

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

Printable Recipe Card

About Mount Diablo Taco Dip

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