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Ranger Rider's Eight-Layer Dip

Makes 15 to 20 servingsCowboy Cooking Recipes from

Prep Time: 20 min.


  •    1 can (16-ounces) jalapeno refried beans
  •    1 teaspoon cumin, divided
  •    1 teaspoon garlic powder, divided
  •    6 avocados
  •       Juice of half lemon
  • 1/2 cup picante sauce
  •       Salt (to taste)
  •    1 cup sour cream
  •    1 cup real mayonnaise
  •    1 page (1-1/4 ounce) taco seasoning
  •    1 bunch green onions, chopped
  •    1 tomato, chopped
  •    1 can (4-1/ ounces) chopped green chiles
  •    2 cups shredded Colby cheese
  •    1 can (2.25 ounces) chopped black olives


You want to use a 9-inch glass pie dish or a large plate, spread the First Layer evenly to form the base.

1) First Layer: In a small mixing bowl, blend beans with 1/2 teaspoon cumin, and 1/2 teaspoon garlic powder (you may add a little picante sauce if needed to make it spread able.)

2) Second Layer: Peel and seed avocados into a small bowl, Mash well. Add lemon juice, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder, picante sauce, and salt. Blend thoroughly. To spread Second Layer, spread avocado mixture over entire surface of beans.

3) Third Layer: In a small bowl, mix sour cream, mayonnaise, and taco seasoning. Spread over Second Layer.

4) Fourth Layer: Chopped onions. Sprinkle over Third Layer.

5) Fifth Layer: chopped tomato. Sprinkle over Fourth Layer.

6) Sixth Layer: chilies. Sprinkle over Fifth Layer.

7) Seventh Layer: shredded Colby cheese. Over the Sixth Layer, generously cover it with the cheese.

8) Eighth Layer: black olives. For garnish, add black olives over the Seventh Layer of cheese.

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