4416 tex-mex dip

Yield: 1 servings

Measure Ingredient
1 \N (10 oz.) can jalapeno bean dip
½ teaspoon Salt
¼ teaspoon Pepper
1 tablespoon Lemon juice
3 larges Ripe avocados, peeled, pitted and mashed
1 cup Sour cream
½ cup Mayonnaise
1 pack Taco season mix
3 mediums Tomatoes, peeled, seeded, coarsely chopped and well drained
1 cup Green onions, chopped with tops
1 \N (6 oz.) can ripe pitted olives, coarsely chopped
8 ounces Shredded sharp cheddar cheese

Spread bean dip on bottom of shallow dish 13x9x2 inches. Mix avocados, salt and pepper and lemon juice with mixer and spread evenly over bean dip. Mix sour cream, mayonnaise and taco seasoning well and spread evenly over avocado mixture. Spread chopped tomatoes, onions and olives over sour cream mixture. Top with shredded cheese. Serve with corn or nacho chips. Submitted By BARRY WEINSTEIN On 03-14-95

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