Yield: 16 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Jalapeno bean dip |
| 3 \N | Ripe avacados |
| ½ teaspoon | Garlic salt |
| 2 tablespoons | Lemon juice |
| ¼ teaspoon | Pepper |
| 1 can | Chopped green chiles |
| 2 cups | Sour cream |
| 1 pack | Taco seasoning mix |
| 5 ounces | Ripe olives; chopped |
| 1 cup | Chopped green onions |
| 2 mediums | Tomatoes; chopped |
| 1 pack | Longhorn cheddar cheese; grated |
| \N \N | Chopped jalapenos |
Spread bean dip over large platter. Mash together the avacados, garlic salt, lemon juice, pepper & green chiles. Spread over bean dip. Mix sour cream & taco seasoning mix together. Spread over avacado mixture. Add last 4 ingredients one at a time in layers over the top. Use as many chopped jalapenos as you like. Serve with chips or tostados.
NANCY SAGELY
LONOKE, AR
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .