| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Tex-Mex |
Dips, Appetizers |
1 |
Servings |
INGREDIENTS
| 2 |
lg |
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 |
tb |
Lemon juice |
|
|
Sprinkling of garlic salt |
|
|
Mix 3 ingredients well and spread over bean dip |
| 16 |
oz |
Sour cream |
| 1 |
pk |
Taco seasoning mix |
|
|
Mix well and spread over avocado layer |
| 1 |
bn |
Green onions, chopped fine |
|
|
Spread over sour cream layer |
| 2 |
lg |
Tomatoes, sliced, seeds removed, patted dry on paper towels, and diced |
|
|
Spread over onions |
| 1 |
cn |
(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
LAYER 1
LAYER 2
LAYER 3
LAYER 4
LAYER 5
LAYER 6
LAYER 7
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
A Message from our Provider:
“He who angers you, controls you!”