Debbie's tex-mex dip

Yield: 1 servings

Measure Ingredient
2 cans (10 1/2 oz.) cans Jalapeno bean dip*
8 ounces Sour cream
½ cup Mayonnaise
½ pack Taco seasoning mix
6 Ripe avocadoes
4 tablespoons Lemon juice
1 teaspoon Salt
½ teaspoon Pepper
1 bunch Green peppers, chopped
1 pounds Cheddar cheese, shredded

Spread bean dip in a 9x13" pan or two 8x8" pans (one can in each).

In a medium bowl, blend the sour cream, mayonnaise, and taco seasoning mix. Pour oven bean dip and spread evenly. Peel and seed the avocadoes; place in a large bowl and mash, getting the lumps out as much as possible. Add the lemon juice, salt and pepper. Pour over the sour cream mixture and spread evenly. Spread the chopped green onion over all. Top with shredded cheddar cheese. Serve chilled with tortilla chips.

* = They now seem to make these in 9 oz. If desired, use 3 - 9 oz.

cans. Can usually be found in the potato chip aisle in the supermarket.

Note: If you are an olive lover, you can add some chopped or sliced drained black olives after the onions and before the cheese.

From: Debbie Carlson (adjusted from original recipe to my tastes) Submitted By DEBBIE CARLSON On 01-19-95

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