| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Mexican | Appetizers, Beans, Mexican, Dips | 20 | Servings |
INGREDIENTS
| 21 | oz | Nonfat Jalapeno Bean Dip |
| 8 | oz | Nonfat Sour Cream |
| 2/3 | c | Nonfat Mayonnaise |
| 1 | pk | Taco Seasoning Mix |
| 4 | oz | Jalapeno Peppers, Canned; chopped |
| 2 | md | Avocados |
| 2 | tb | Lemon Juice |
| 1/4 | ts | Garlic Powder |
| 1 | c | Nonfat Cheddar Cheese; shredded |
| 1 | c | Green Onions; sliced |
| 1 | c | Tomatoes; chopped |
| 6 | oz | Olives, Ripe; chopped fine |
INSTRUCTIONS
On a large round platter, thinly spread bean dip. In small bowl, mix sour cream, mayo and taco seasoning. Spread over bean dip. Sprinkle with jalapenos. Peel, pit and mash the avocados; add lemon juice and garlic powder; mix well. Spread over jalapenos. Sprinkle with cheese, onions, tomatoes and olives. Serve with baked tortilla chips. Recipe By : Pillsbury Classic - Mexican Cooking Posted to MC-Recipe Digest V1 #276 Date: Mon, 4 Nov 1996 00:04:04 +0000 From: Patti McCoy <patti-will-mccoy@postoffice.worldnet.att.net> NOTES : The original recipe had full fat version of all ingredients but this was great with the nonfat substitutions.
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