The Scoop
This is not a dip. This is a group activity disguised as food.
Beans, guac, sour cream, cheese, toppings… every scoop is a different personality crisis in the most interesting way. Think of this dip not as a recipe, but as edible architecture. In fact, it is a masterclass in structural integrity, specifically designed to withstand aggressive scooping without collapsing into a mushy mess.
Ingredients
- 2 (9-ounce) cans bean dip, such as Fritos® Original Bean Dip
- 2 cups guacamole, homemade or store-bought
- 2 cups sour cream
- 2 tablespoons taco seasoning
- 2 cups Mexican blend cheese, shredded
- 1 cup tomatoes, diced
- 1/2 cup green onions, chopped
- 1/2 cup pickled jalapeños, drained
- 1 (9.25-ounce) bag corn chips, for serving
Directions
- Spread the bean dip on the bottom of a 9x13-inch serving dish.
- Spread the guacamole over the bean dip layer.
- In a bowl, combine the sour cream and the taco seasoning. Spread it over the guacamole layer.
- Top the seasoned sour cream layer with the shredded cheese, the tomatoes, the onions, and the jalapeños.
- Serve the dip with the corn chips.
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