| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Tex-Mex |
Appetizers |
12 |
Servings |
INGREDIENTS
| 2 |
tb |
Lemon juice |
| 1/2 |
ts |
Salt |
| 3 |
|
Avocadoes, medium size |
| 1/4 |
ts |
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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