| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Tex-Mex | Dip | 16 | Servings |
INGREDIENTS
| 3 | Medium-size ripe avacados | |
| 2 | T | Lemon juice |
| 1/2 | t | Salt |
| 1/4 | t | Pepper |
| 1 | c | Sour cream |
| 1/2 | c | Mayonnaise |
| 1 | Taco seasoning mix | |
| 2 | 10-oz bean dip plain or | |
| jalapeno-flavored | ||
| 1 | Bunch green onions, chopped | |
| 3 | Tomatoes, cored seeded | |
| coarsely chopped | ||
| 2 | 3.5-oz pitted ripe olives | |
| coarsely chopped | ||
| 8 | oz | Sharp cheddar cheese |
| shredded |
INSTRUCTIONS
Peel, pit & mash avacados in medium-size bowl with lemon juice, salt & pepper. Combine sour cream, mayonnaise & taco seasoning mix in bowl. Spread bean dip on a large, shallow serving platter. Top with avacado mixture, then layer with sour cream mixture. Sprinkle with chopped onions, tomatoes & olives. Cover with shredded cheese. Serve chilled or at room temperature with large round tortilla chips. TERESA BLACKWELL, FT WORTH, TX NANNICE HORNOR, ROGERS, 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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Nutrition (calculated from recipe ingredients)
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Calories: 110
Calories From Fat: 84
Total Fat: 9.6g
Cholesterol: 14.7mg
Sodium: 410.3mg
Potassium: 73.9mg
Carbohydrates: 4.6g
Fiber: <1g
Sugar: 1.6g
Protein: 2g