| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Grains |
|
Pasta, Vegetables, Casseroles |
24 |
Servings |
INGREDIENTS
| 16 |
oz |
Sour cream |
| 2 |
tb |
Taco seasoning mix |
| 2 |
sm |
Ripe avocados |
| 1 |
tb |
Lemon juice |
| 1/2 |
c |
Mayonnaise |
| 1 |
|
6 oz. can black olives, |
| 1 |
|
Chopped |
| 1 |
c |
Tomatoes, chopped and well |
| 1 |
|
Drained |
| 2 |
|
Bunches green onions, |
| 1 |
|
Chopped |
| 1 |
|
9 oz. can no-lard bean dip |
| 8 |
oz |
Sharp cheddar cheese, |
| 1 |
|
Grated |
| 1 |
|
Tortilla chips |
INSTRUCTIONS
Combine sour cream and taco seasoning. Refrigerate several hours. In
separate bowl, mash avocados and blend with lemon juice and mayonnaise. In
another bowl, combine olives, tomatoes and onion. In glass bowl or baking
dish, layer ingredients as follows: bean dip, avocado mixture, sour cream,
olive/tomato mixture, cheese. Serve with tortilla chips. F.A.T. Reducer:
Use lowfat sour cream and cheddar cheese. Hotkey Shortcut: Chop black
olives in food processor.
Posted to MM-Recipes Digest by tbankerd@leading.net on Sep 06, 1998
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