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Tex-Mex Dip Recipe

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This recipe for Tex-Mex Dip, by , is from A Taste of Blackhawk Country, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cindra Dowd
Added: Thursday, August 30, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 ripe avocados
2 tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
1 c. sour cream
1/2 c. mayonnaise
1 pkg. dry taco seasoning mix
2 cans plain bean dip
3 green onions with tops, chopped
3 medium tomatoes, coarsely chopped
2 (3 1/2 oz.) cans ripe olives, drained and chopped
8 oz. cheddar cheese, shredded

Directions:
Directions:
Peel, pit and mash avocados with lemon juice, salt and pepper. Combine sour cream, mayonnaise, and taco seasoning in bowl. Spread bean dip on a large, shallow serving platter. Top with seasoned avocado mixture. Layer with sour cream and taco mixture. Sprinkle with chopped onions, tomatoes, and olives. Cover with shredded cheese. Serve chilled or at room temperature with tortilla chips.

Number Of Servings:
Number Of Servings:
This recipe makes a HUGE amount!
Personal Notes:
Personal Notes:
Instead of mixing avocados with lemon juice, salt and pepper, I add avocados to a dry guacamole mix found at the grocery store.

 

 

 

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