| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Dip | 16 | Servings | |
INGREDIENTS
| 2 | c | Jalapeno bean dip |
| 3 | Ripe avacados | |
| 1/2 | t | Garlic salt |
| 2 | T | Lemon juice |
| 1/4 | t | Pepper |
| 1 | Chopped green chiles | |
| 2 | c | Sour cream |
| 1 | Taco seasoning mix | |
| 5 | oz | Ripe olives, chopped |
| 1 | c | Chopped green onions |
| 2 | Tomatoes, chopped | |
| 1 | Longhorn cheddar cheese | |
| grated | ||
| Chopped jalapenos |
INSTRUCTIONS
Spread bean dip over large platter. Mash together the avacados, garlic salt, lemon juice, pepper & green chiles. Spread over bean dip. Mix sour cream & taco seasoning mix together. Spread over avacado mixture. Add last 4 ingredients one at a time in layers over the top. Use as many chopped jalapenos as you like. Serve with chips or tostados. NANCY SAGELY LONOKE, AR From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“God’s artistry: Half completed works of art look ugly. Wait till you see the finished masterpiece”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 117
Calories From Fat: 85
Total Fat: 9.7g
Cholesterol: 24.3mg
Sodium: 404.4mg
Potassium: 100.3mg
Carbohydrates: 3.2g
Fiber: <1g
Sugar: 1.8g
Protein: 5g