| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Tex-Mex | Appetizers, Cheese, Party, Tex-mex | 10 | Servings |
INGREDIENTS
| 1 | cn | Jalapeno bean dip |
| 2 | Cartons light sour cream | |
| 1 | lg | Avocado, ripe |
| Tomato sauce | ||
| Lemon juice | ||
| Chili powder | ||
| Lemon juice | ||
| Pepper | ||
| 2 | c | Cheddar cheese, grated |
| 2 | lg | Tomatoes, finely chopped |
| Black olives, cut in half | ||
| 1 | c | Fresh parsley, chopped |
INSTRUCTIONS
Mix the Japapeno Bean Dip with 1 carton of sour cream. Spread in the bottom of a deep serving dish. Make an avocado dip - mash avocado, add 1 carton light sour cream, add a little (or a lot) chili powder, dash tomato sauce (ketchup), 2 tablespoons lemon juice, ground black pepper. Spread the avocado mix evenly over the jalapeno. Cover the avocado with grated cheese. Place the pitted halved black olives over the cheese. Place the diced tomato over the olives. Sprinkle the parsley over the tomato. NOTES : Serve with extra heavy duty corn chips, and stand back. . .once tasted, this dip becomes addictive. . . Posted to FOODWINE Digest 13 Dec 96 Recipe by: Philippa Jane Wightman From: Chris Marksberry <chrism1@MAIL.PHOENIX.NET> Date: Sat, 14 Dec 1996 09:24:43 +0000
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