| 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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