Tex-mex Dip #2
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Tex-Mex | Appetizers | 12 | Servings |
INGREDIENTS
| 2 | T | Lemon juice |
| 1/2 | t | Salt |
| 3 | Avocadoes, medium size | |
| 1/4 | t | Pepper |
| 1 | c | Sour cream |
| 1/2 | c | Mayonnaise |
| 1 | Taco Seasoning Mix packet | |
| 21 | oz | Bean dip, plain or jalepeno |
| 1 | c | Green onions, chopped |
| 3 | Tomatoes, seeded and chopped | |
| 7 | oz | Olives, chopped |
| 8 | oz | Sharp cheddar cheese, grated |
| Tortilla chips |
INSTRUCTIONS
Peel, pit and mash avocadoes in medium bowl. Add lemon juice, salt and pepper. In separate bowl, combine sour cream, mayonnaise, and taco seasoning. To assemble, spread bean dip on a large, shallow platter. Top with avocado mixture. Put on sour cream and taco mixture. Sprinkle with chopped onions, tomatoes, and olives. Cover with shredded cheese. Miscellaneous recipes from the collection of Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 239
Calories From Fat: 146
Total Fat: 16.5g
Cholesterol: 19.3mg
Sodium: 793mg
Potassium: 170.7mg
Carbohydrates: 20.1g
Fiber: 2.5g
Sugar: 2.7g
Protein: 4.3g