| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Mexican | Dips, Ethnic, Mexican | 6 | Servings |
INGREDIENTS
| 1 | Jalapeno bean dip | |
| 2 | Ripe avocados, mashed with | |
| lemon | ||
| 8 | oz | Sour cream with taco |
| seasoning | ||
| 1 | c | Each shredded jack and |
| cheddar cheese | ||
| 3 | Tomatoes, chopped fine | |
| 1 | Green onion tops | |
| 1 | Chopped black olives |
INSTRUCTIONS
Layer in 5 x 9 oblong casserole dish. Serve with tortilla chips. Food & Wine RT [*] Category 2, Topic 2 Message 203 Sun Jan 31, 1993 M.CARMAIN1 [Melinda] at 03:10 EST MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005
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Nutrition (calculated from recipe ingredients)
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Calories: 78
Calories From Fat: 47
Total Fat: 5.4g
Cholesterol: 9.9mg
Sodium: 343.4mg
Potassium: 179.1mg
Carbohydrates: 6.3g
Fiber: 2.2g
Sugar: 1.8g
Protein: 3.3g