| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Dips |
10 |
Servings |
INGREDIENTS
| 2 |
|
Very ripe avocados; peeled |
| 1 1/2 |
tb |
Lemon juice |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 3/4 |
c |
Sour cream |
| 1/2 |
c |
Mayonnaise |
| 1 |
tb |
Chili powder |
| 1/2 |
ts |
Garlic powder |
| 1/8 |
ts |
Cumin |
| 1 |
cn |
(6-oz) bean dip |
| 2 |
|
Tomatoes; diced |
| 3/4 |
c |
Green onions; sliced |
| 1 |
c |
Ripe olives; sliced |
| 2 |
c |
Cheddar cheese; grated |
|
|
Doritos |
INSTRUCTIONS
1. Combine avocados, lemon juice, salt, pepper in a blender. Blend smooth.
2. In a small bowl mix sour cream, mayo, chili powder, garlic, and cumin.
3. In a pie plate place layers of ingredients, spreading with a spatula:
bean dip on bottom; avocado mix in middle; sour cream mix on top.
4. Sprinkle tomatoes, green onions and olives on top. Sprinkle cheese last.
5. Refrigerate at least 1 hour. Serve with Doritos or taco chips.
Recipe by: Laura Reynolds
Posted to MC-Recipe Digest V1 #1001 by NGerard221 <NGerard221@aol.com> on
Jan 10, 1998
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