| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Mexican | Dip | 8 | Servings |
INGREDIENTS
| 1 | Avocado, mushy | |
| 2 | up to | |
| 3 | Tomatoes | |
| 2 | Taco seasoning mix | |
| 1 | c | Mayonnaise |
| 1 | Pitted black olives | |
| 1 | Shredded cheddar cheese |
INSTRUCTIONS
From: Diane Dowiot <dowiot19@MAIL.IDT.NET> Date: Sun, 7 Jul 1996 00:55:26 -0700 Peel avocado and cut up - layer in the bottom of a 10" pie plate or quiche pan. Cut tomatoes and layer on top of avocado. Mix 1 cup of mayo with the 2 taco seasoning mixes and layer on top of tomatoes. Slice olives and layer on top of mayo mixture. Spread cheddar cheese over the top. Chill for 2 hours. Serve with nacho chips ( I use "Grandaddy's" unsalted tortilla chips) EAT-L Digest 11 July 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 152
Calories From Fat: 104
Total Fat: 11.8g
Cholesterol: 7.6mg
Sodium: 967mg
Potassium: 189.6mg
Carbohydrates: 10.3g
Fiber: 1g
Sugar: 3.2g
Protein: 2.5g