Layered taco dip

Yield: 10 Servings

Measure Ingredient
1 can (15-oz) refried beans
3 Ripe avocados
2 tablespoons Lemon juice
¼ teaspoon Salt
¼ teaspoon Pepper
¼ teaspoon Garlic powder
1 carton (8-oz) sour cream
2 tablespoons Mayonnaise
1 pack (1.25-oz) taco seasoning mix
2 Tomatoes; chopped
1 Bunch green onions (tops and bottoms); chopped
1 pack (8-oz) Cheddar cheese; grated
1 can (4.25-oz) chopped black olives; drained
Picante sauce (optional)
Jalapeno peppers (optional)
Tortilla chips

Spread refried beans on the bottom of a 9x13 pyrex dish and set aside. Mash avocados. Mix with lemon juice, salt, pepper and garlic powder. (You may use a 16 ounce container Calavo avocado dip instead of avocado mixture.) ln another bowl, combine sour cream, mayonnaise and taco seasoning mix. Spread avocado mixture over refried beans. Spread the sour cream mixture over the avocado mixture. Sprinkle with tomatoes, onions, cheese and olives, making each a separate layer. You should have 7 layers when completed. Serve cold with tortilla chips. Picante sauce may be spooned over tomato layer, if desired, and jalapeNo peppers may be added to the top.

NANCY COUCH LEE (MRS. JAMES JR.) KENAN KEYES (MRS. GRIFF)

ALTA JEAN GOOD

From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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