| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Dip |
16 |
Servings |
INGREDIENTS
| 2 |
c |
Jalapeno bean dip |
| 3 |
|
Ripe avacados |
| 1/2 |
ts |
Garlic salt |
| 2 |
tb |
Lemon juice |
| 1/4 |
ts |
Pepper |
| 1 |
cn |
Chopped green chiles |
| 2 |
c |
Sour cream |
| 1 |
pk |
Taco seasoning mix |
| 5 |
oz |
Ripe olives; chopped |
| 1 |
c |
Chopped green onions |
| 2 |
md |
Tomatoes; chopped |
| 1 |
pk |
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.
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