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Tex-Mex Dip
Recipe By : Taste of Home Magazine, Dec/Jan '94, p. 36
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Beans/Legumes
Cheese Dips/Spreads
Mexican Not Sent
Taste Of Home
Amount Measure Ingredient -- Preparation Method
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2 9 oz. cans bean dip
3 avocados -- peeled
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup sour cream
1/2 cup mayonnaise
1 1/4 ounce pkg. taco seasoning mix
2 cups shredded cheddar cheese -- (8 oz.)
1 cup sliced ripe olives
4 green onions, with tops -- sliced
1 large tomato -- seeded/chopped
tortilla chips
Spread bean dip on a 12" serving plate. In a small bowl, mash the
avocados
with lemon juice, salt and pepper; spread over bean dip. Combine sour
cream, mayonnaise and taco seasoning; spread over the avocado layer.
Sprinkle with cheese, olives, onions and tomato. Serve with tortilla
chips.
Yield: 8-10 servings.
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