Taco dip platter
20 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | 30 oz can Refried beans |
| 1 | can | Frito-Lay Jalepeno bean dip |
| 3 | eaches | Ripe Avocadoes |
| 2 | eaches | Tb Lemon Juice |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | cup | Sour cream |
| 1 | each | Pk Lawry's Taco seasoning |
| ¼ | cup | Mayonnaise |
| 2 | cups | Chopped Lettuce |
| 2 | cups | Chopped Tomatoes |
| ½ | cup | Diced Onion |
| 1 | cup | Sliced Black Olives |
| 1 | each | Small can diced Ortega chilles |
| 2 | cups | Grated Cheddar cheese |
| 1 | each | Spread 1 can Refried Beans on round cake plate; then spread 1 can |
| Jalepeno Bean Dip on top. | ||
| 2 | eaches | Next, mash Avocadoes with lemon juice, salt & pepper. Spread diced |
Directions
chilles and mashed Avocadoes on top. Refrigerate for at least 1 hour.
3. Make mixture of Sour Cream, Taco seasoning, Mayonnaise. Spread on top. 4. Add on to top in order; Lettuce, Tomato, Onion, Grated Cheese and Sliced Olives. Refrigerate until ready to eat. Serve with chips! TO ALL Submitted By STEPHANIE MACKENZIE SUBJ WEDDING MENU On 08-17-95