| 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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