| 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.
A Message from our Provider:
“God Himself does not propose to judge a man until he is dead. So why should you?”