| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Tex-Mex | Appetizers, Dips | 1 | Servings |
INGREDIENTS
| 2 | Cans bean dip, preferrably | |
| Frito Lay drain any | ||
| water | ||
| from cans and spread on | ||
| bottom of a rectangular | ||
| cake dish | ||
| 3 | Avocados peeled and crushed | |
| 2 | T | Lemon juice |
| Sprinkling of garlic salt | ||
| Mix 3 ingredients well and | ||
| spread over bean dip | ||
| 16 | oz | Sour cream |
| 1 | Taco seasoning mix | |
| Mix well and spread over | ||
| avocado layer | ||
| 1 | Green onions, chopped fine | |
| Spread over sour cream layer | ||
| 2 | Tomatoes, sliced seeds | |
| removed patted dry on | ||
| paper towels and diced | ||
| Spread over onions | ||
| 1 | small sliced black olives | |
| drained patted dry and | ||
| chopped | ||
| Spread over tomatoes | ||
| 4 | oz | Cheddar cheese, grated up |
| to 8 | ||
| Spread over black olives |
INSTRUCTIONS
Notes: My boss, Keiko Horton, gave me this recipe. It's one of her most popular. The trick to keeping the dip from being runny is to drain and (in some cases) pat dry with paper towels everything. Posted to FOODWINE Digest 13 Dec 96 From: Mike <cyberh@HIC.NET> Date: Sat, 14 Dec 1996 10:17:51 -0600
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