Tex-mex dip #2
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Lemon juice |
| ½ | teaspoon | Salt |
| 3 | Avocadoes, medium size | |
| ¼ | teaspoon | Pepper |
| 1 | cup | Sour cream |
| ½ | cup | Mayonnaise |
| 1 | Taco Seasoning Mix packet | |
| 21 | ounces | Bean dip; plain or jalepeno |
| 1 | cup | Green onions; chopped |
| 3 | Tomatoes; seeded and chopped | |
| 7 | ounces | Olives; chopped |
| 8 | ounces | Sharp cheddar cheese; grated |
| Tortilla chips | ||
Directions
Peel, pit and mash avocadoes in medium bowl. Add lemon juice, salt and pepper. In separate bowl, combine sour cream, mayonnaise, and taco seasoning. To assemble, spread bean dip on a large, shallow platter. Top with avocado mixture. Put on sour cream and taco mixture. Sprinkle with chopped onions, tomatoes, and olives. Cover with shredded cheese. Miscellaneous recipes from the collection of Mike Orchekowski.
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