| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Aztec | Appetizers, Cheese, Syd’s book | 8 | Servings |
INGREDIENTS
| 3 | Avocado * | |
| 1 | c | Cream Cheese, Softened |
| 2 | c | Sour Cream |
| 1 1/3 | oz | Taco Seasoning Mix, 1 Pkg |
| 2 | c | Cheddar, Sharp, Shredded |
| 3 | c | Fresh Tomatoes, Fine Chopped |
| 5 | Green Onions, Sliced,Use All | |
| 1/2 | c | Black Olives, Sliced |
| 2 | tb | Lemon Juice |
INSTRUCTIONS
* Use 3 California Avocados (dark skinned type) that have been peeled and pitted. 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. From: Syd's Cookbook. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sydsbook.zip
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