| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Dip | 12 | Servings | |
INGREDIENTS
| 2 | cn | Bean dip |
| Guacamole | ||
| 1 | ct | (16-oz) sour cream |
| 1 | pk | Taco seasoning |
| Chopped green onions | ||
| Sliced black olives | ||
| Diced tomatoes | ||
| Shredded sharp cheddar cheese |
INSTRUCTIONS
From: Dot & Tim McChesney <jrjet@WHIDBEY.NET> Date: Tue, 2 Jul 1996 18:33:15 -0700 Here ya go - This can be made in a pizza pan type dish or a deeper one, we like the deeper dish. On the bottom, 2 cans bean dip - we usually use Tostito's black bean dip - it is spicier Next - guacamole - We make ours by adding lemon juice, tabasco or other hot sauce, and salsa to the avocados Third layer - 16 ounce sour cream with a package taco seasoning mixed in (can add a little mayo to this if ya like) Fourth layer - chopped green onion Fifth - sliced black olives Sixth - diced tomato Seventh - Shredded sharp cheddar That is it - we use toritlla chips or Fritos, but it is so good we have been known to use anything to dip it out with!! EAT-L DIGEST 1 JULY 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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