Chips and dip are always a crowd-pleaser—a real boon for those of us who want to contribute something to the spread of food at a gathering but are not the best in the kitchen. And nothing is guaranteed to get more compliments than Kris Jenner’s Famous Layered Dip. It’s incredibly simple to make and has lots of pizazz. Plus, it’s also easy to make it vegan. Check out both versions of the recipe below.
Kris Jenner’s Famous Layered Dip
| Recipe Type | Dietary Info | Serving Size | Prep Time | Cook Time | Total Time |
|---|---|---|---|---|---|
| Side dish | Vegetarian | 4+ | 10 mins | 10 mins |
Ingredients:
8 ripe avocados, pitted and peeled
One 8-ounce jar smooth salsa
1 teaspoon garlic salt
1 teaspoon onion powder
½ lemon wedge
6 ounces (1 1/2 cups) sour cream, stirred well to give it a smooth consistency
6 ounces (1 1/2 cups) sharp cheddar cheese, grated
One 3.8-ounce can sliced black olives, drained and dried
4 plum tomatoes, seeded, cut into ½-inch dice and patted with paper towels to remove excess moisture
8 scallions, white and green parts, finely chopped
Tortilla chips
Salt and ground black pepper
Instructions:
1. In a large bowl, using a potato masher, mash the avocados.
2. Stir in the salsa, garlic salt, and onion powder.
3. Season generously with salt and pepper.
4. Level out the guacamole with a small rubber spatula, and squeeze the lemon over the top.
5. Spread the sour cream evenly over the guacamole, then add a layer of grated cheese.
6. Sprinkle the olives in a band around the perimeter or the guacamole, then a band of the tomatoes, and finish with the scallions to create a bull’s-eye effect.
7. The dip can be covered with plastic wrap and refrigerated for up to four hours.
8. Serve chilled, with gluten-free tortilla chips for dipping.
Vegan Layered Dip
| Recipe Type | Dietary Info | Serving Size | Prep Time | Cook Time | Total Time |
|---|---|---|---|---|---|
| Side dish | Vegan | 4+ | 10 min | 10 min |
Ingredients:
8 ripe avocados, pitted and peeled
One 8-ounce jar smooth salsa
1 teaspoon garlic salt
1 teaspoon onion powder
½ lemon wedge
6 ounces (1 1/2 cups) plant-based sour cream, stirred well to give it a smooth consistency
6 ounces (1 1/2 cups) plant-based sharp cheddar cheese, grated
One 3.8-ounce can sliced black olives, drained and dried
4 plum tomatoes, seeded, cut into ½-inch dice and patted with paper towels to remove excess moisture
8 scallions, white and green parts, finely chopped
Tortilla chips
Salt and ground black pepper
Instructions:
1. In a large bowl, using a potato masher, mash the avocados.
2. Stir in the salsa, garlic salt, and onion powder.
3. Season generously with salt and pepper.
4. Level out the guacamole with a small rubber spatula and squeeze the lemon over the top.
5. Spread the plant-based sour cream evenly over the guacamole, then add a layer of plant-based grated cheese.
6. Sprinkle the olives in a band around the perimeter or the guacamole, then a band of the tomatoes, and finish with the scallions to create a bull’s-eye effect.
7. The dip can be covered with plastic wrap and refrigerated for up to four hours.
8. Serve chilled, with gluten-free tortilla chips for dipping.
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