Yield: 24 Servings
| Measure | Ingredient |
|---|---|
| 2 | Ripe avocados |
| ½ | To 1 jalapeno chile, roasted, seede |
| ½ small | Red onion, minced |
| 3 | Scallions, minced (white part and 2 |
| 3 tablespoons | Roughly chopped cilantro |
| 2 tablespoons | Rice vinegar |
| 6 tablespoons | Olive oil |
| 1 | Kosher or sea salt |
| 1 | Freshly ground pepper |
| 1 | Stephen ceideburg |
| 6 | Fresh pasilla (poblano) chiles, ana |
Combine sour cream and taco seasoning. Refrigerate several hours. In separate bowl, mash avocados and blend with lemon juice and mayonnaise. In another bowl, combine olives, tomatoes and onion. In glass bowl or baking dish, layer ingredients as follows: bean dip, avocado mixture, sour cream, olive/tomato mixture, cheese. Serve with tortilla chips.
F.A.T. Reducer: Use lowfat sour cream and cheddar cheese. Hotkey Shortcut: Chop black olives in food processor.
From "Quick Bytes: Computer Lover's Cookbook" by Diane Pfeifer* Typed for you by Michelle Bruce From: Michelle Howe Date: 07-27-95 (19:25) From: Iris Grayson Date: 04-23-96 (18:00) Winquest Pc (199) Cooking