4416 tex-mex dip
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | (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 | (6 oz.) can ripe pitted olives, coarsely chopped | |
| 8 | ounces | Shredded sharp cheddar cheese |
Directions
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