| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Dips | 1 | Servings | |
INGREDIENTS
| 1/4 | c | Sour cream |
| 1/4 | c | Mayonnaise |
| 1/2 | pk | Taco seasoning |
| 1 | cn | (10.5 oz) bean dip or |
| Refried beans | ||
| 2 | md | Mashed avocados |
| 1/2 | c | Grated cheddar cheese |
| 1/2 | c | Grated jack cheese |
| 4 | Chopped green onions/ | |
| Scallions | ||
| 1 | cn | (4.5-oz) chopped ripe olive |
| 3 | Diced tomatos | |
| 2 | Bags tortilla chips |
INSTRUCTIONS
Mix together sour cream, mayonnaise and taco seasoning. Set aside. Use a 9 or 10-inch pie pan or disposable aluminum pizza pan. Spread a layer of bean dip or refried beans on bottom of pan. Spread avocados over beans in an even layer. Spread sour cream mixture on top. Sprinkle on grated cheddar and grated jack cheese, followed by a layer of olives and a layer of tomatos. Refrigerate at least 1 hour before serving. Serve with bowls of tortilla chips. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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