Taco dip platter

Yield: 20 servings

Measure 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
\N \N Jalepeno Bean Dip on top.
2 eaches Next, mash Avocadoes with lemon juice, salt & pepper. Spread diced

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

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