"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Sheri's mexican dip Recipe

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This recipe for Sheri's mexican dip, by , is from The McCoy-Cruz Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sheri Camp
Added: Thursday, December 7, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 can refried beans w/ green chilies, 1 container guacamole dip, 1 16oz container sour cream, 1 pkg taco seasoning, 1 pkg shredded monterey jack & cheddar cheese, diced tomatoe, sliced blk olives & green onion.

Directions:
Directions:
spread thin layer of refried beans in square or rectangle dish. On top of this spread layer of guacamole dip. Mix 16 oz container of sour cream with taco seasoning and spread over guacamole. Top with shredded cheese. Garnish with diced tomatoes, green onion & black olives. Chill ATLEAST 2 hours, but best if chilled overnight. Serve with Tostitos, Doritos or Fritos

Personal Notes:
Personal Notes:
I use Tostitos "dip" chips

 

 

 

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