Layered ranchero dip
20 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 21 | ounces | Nonfat Jalapeno Bean Dip |
| 8 | ounces | Nonfat Sour Cream |
| ⅔ | cup | Nonfat Mayonnaise |
| 1 | pack | Taco Seasoning Mix |
| 4 | ounces | Jalapeno Peppers, Canned; chopped |
| 2 | mediums | Avocados |
| 2 | tablespoons | Lemon Juice |
| ¼ | teaspoon | Garlic Powder |
| 1 | cup | Nonfat Cheddar Cheese; shredded |
| 1 | cup | Green Onions; sliced |
| 1 | cup | Tomatoes; chopped |
| 6 | ounces | Olives, Ripe; chopped fine |
Directions
On a large round platter, thinly spread bean dip. In small bowl, mix sour cream, mayo and taco seasoning. Spread over bean dip. Sprinkle with jalapenos. Peel, pit and mash the avocados; add lemon juice and garlic powder; mix well. Spread over jalapenos. Sprinkle with cheese, onions, tomatoes and olives. Serve with baked tortilla chips.
Recipe By : Pillsbury Classic - Mexican Cooking Posted to MC-Recipe Digest V1 #276 Date: Mon, 4 Nov 1996 00:04:04 +0000 From: Patti McCoy <patti-will-mccoy@...> NOTES : The original recipe had full fat version of all ingredients but this was great with the nonfat substitutions.