Tex-mex Dip Recipe
Ingredients:
3 med. size ripe avocados (may use frozen dip)2 tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
1 c. sour cream
1/2 c. mayonnaise
1 lb. sharp cheddar cheese, grated
2 cans pitted ripe olives
1 pkg. taco seasoning mix
2 lg. cans bean dip or 1 lg. can refried beans mixed with 1/2 c. salsa
1 bunch green onions with tops, chopped (1 c.)
3 med. tomatoes, cored, seeded, chopped coarse
1 lg. bag round tortilla chips
Cooking Directions:
Peel, pit and mash avocados in medium size bowl with lemon juice, salt and pepper. Combine sour cream, mayonnaise and taco seasoning mix in separate bowl.To Assemble: Spread bean dip on a large shallow serving platter, 11"x15" oblong Pyrex casserole or 2 (7"x11") casserole dishes. Top with seasoned avocado mixture; layer with sour cream mixture. Sprinkle with chopped onions, tomatoes and olives. Cover with shredded cheese. Serve chilled with tortilla chips. Will keep for 2 to 3 days, covered in refrigerator.
Other Recipes you might like:
Taco Dip Casserole, Bean Dip, Chili - Muffin Dinner, My Green Beans, Cream Cheese Taco Dip, Seven - Layer Dip
