| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Aztec | Dip | 40 | Servings |
INGREDIENTS
| 3 | California avocados (dark-skinned type); peeled | |
| 1 | c | Cream cheese; softened |
| 2 | c | Sour cream |
| 1 | pk | (1.33-oz) taco seasoning mix |
| 2 | c | Sharp Cheddar; shredded |
| 3 | c | Fresh tomatoes; finely chopped |
| 5 | Green onions; sliced, use all | |
| 1/2 | c | Black olives; sliced |
| 2 | tb | Lemon juice |
INSTRUCTIONS
Date: Wed, 17 Apr 1996 01:04:28 -0400 From: BobbieB1@aol.com LAYER 1: (Bottom) Mash the avocados and blend in the lemon juice, mixing well, and spread evenly in a bowl or on a serving plate to the edges of the dish. LAYER 2: Beat the cream cheese until smooth and creamy. Blend in the sour cream, mixing well, and blend in the taco seasoning, blending well. Spread over the avocado layer. LAYER 3: Sprinkle the cheddar cheese over the cream cheese mixture. LAYER 4: Distribute the tomatoes over the cheddar cheese layer. LAYER 5: Spread the green onions over the tomato layer. LAYER 6: Top with the black olives. Serve at room temperature. Makes about 10 1/2 cups of dip. SUGGESTED DIPPERS: Tortilla Chips, Bell peppers, Lobster, Jicama MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #108 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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