Seven-layer bean dip

Yield: 16 Servings

Measure Ingredient
2 cups Jalapeno bean dip
3 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
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, .

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