| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Tex-Mex |
Dip |
16 |
Servings |
INGREDIENTS
| 3 |
|
Medium-size ripe avacados |
| 2 |
tb |
Lemon juice |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
c |
Sour cream |
| 1/2 |
c |
Mayonnaise |
| 1 |
pk |
Taco seasoning mix |
| 2 |
cn |
(10-oz) bean dip; plain or jalapeno-flavored |
| 1 |
|
Bunch green onions; chopped |
| 3 |
md |
Tomatoes; cored, seeded, coarsely chopped |
| 2 |
cn |
(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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