I worked with Kaye at the same place where I met Francine Genovaldi (she of the legendarily moist, rich, dark chocolate cake). Kaye was a living legend. Once, Rich and I walked sixty blocks to her house for dinner, and she served us this dip when we walked in, exhausted and famished. We cleaned the dish. Then (see Hunter’s smoky egg dip) she gave us prime rib, baked potatoes with butter and sour cream, carrots, asparagus, rolls, jello, and The Pound Cake That Killed Elvis. I regret to say that I did not obtain this recipe from her. I was too busy groaning. Come to think of it, Kaye was Southern too. Memo: don’t stuff yourself on the first course at a Southerner’s table, ’cause you’ll be in trouble by the fourth. The Pound Cake That Killed Elvis was baked for him (so Kaye told us) and mailed to him weekly by a little old lady. It contained among other things twelve eggs, two pounds of sugar, and a pound of butter. Kaye claimed it was light as a feather.
Never mind. Suffice to say that Kaye worked with me in the same place where we were likely to have five birthday cakes to divide among twelve girls on any given day.
Ingredients in the order used:
3 medium-ripe avocados, chopped
2 T lemon juice
1/2 tsp salt
1 cup sour cream
1/2 cup mayonnaise
1 pkg taco seasoning mix
1 bunch green onions, snipped up
3 medium tomatoes chopped
2 cans chopped black olives
8 oz shredded cheddar
Mash avocados, lemon juice, salt & pepper. Reserve in a bowl.
In a separate bowl, combine sour cream, mayo, and taco mix seasoning.
Use a really big, relatively deep casserole. 64-oz is not too large.
Bottom layer: Spread bean dip in a shallow platter.
Next layer up: Avocado mixture.
Next layer up: Sour cream taco-seasoning mixture.
Next layer up: Sprinkle green onions, tomatoes, olives
Top layer: Shredded cheese
Serve with tortilla chips. You can use plain full-fat Greek yogurt in place of mayo if you’re on a diet. Olives are optional.