BVC Eats: Kay Martin Grandolfo’s Tex-Mex layer dip

I worked with Kay at the same place where I met Francine Genovaldi (she of the legendarily moist, rich sour-cream-fudge cake). Kay was a living legend. One day my hubby and I walked sixty blocks to her house for dinner, and she offered us this dip when we walked in the door. 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 that recipe from her. I was too busy groaning. Come to think of it, Kay was Southern too. Memo: don’t stuff yourself on the first course at a Southerner’s table, ’cuz you’ll be in trouble by the third.

The Pound Cake That Killed Elvis was baked for him (so Kay 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. The cake was rumored to be light as a feather.

I have a million Kay Grandolfo stories. Let’s just say that Kay worked with me in the office where we were likely to have five birthday cakes to divide among twelve girls on any given day. Oh, and she was also the artiste who recorded Kinky Christmas Songs by Kay Martin and her Bodyguards.

Spread in a the bottom of a shallow platter or casserole dish:

2 cans refried beans

Mash and spread over the refried bean layer:

3 med.-ripe avocados, chopped
2 T lemon juice
salt & pepper to taste

In a separate bowl, combine and then spread over the avocado layer:

1 cup sour cream
1/2 cup mayonnaise
1 pkg taco seasoning mix

Over those three layers, sprinkle:

1 bunch green onions, snipped up
2 cans chopped black olives
3 medium tomatoes chopped

Top with:

8 oz shredded cheddar

Serve with tortilla chips.

You can use plain yogurt in place of mayo if you’re on a diet. <glyph of maniacal laughter> The olives are optional.