"The belly rules the mind."--Spanish Proverb

Tex-Mex Dip Recipe

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This recipe for Tex-Mex Dip, by , is from The Harris Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Leslie Harris
Added: Thursday, October 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 can (10-1/2 oz) bean dip
3/4 cup sour cream
2 Tbsp taco seasonings
1 can (2 1/2 oz.) sliced black olives, drained
1 cup finely chopped cooked chicken
1 medium tomato, seeded and diced
1 green onion, sliced
1 cup (4 oz.) shredded cheddar cheese
tortilla chips

Directions:
Directions:
Spread bean dip evenly on a 10 inch to 12 inch serving platter; set aside.

In a small bowl, combine sour cream and taco seasoning; spread carefully over bean dip.

Sprinkle with olives, chicken, tomato, onion, and cheese.

Cover and chill for at least 2 hours.

Serve with tortillas chips.

Number Of Servings:
Number Of Servings:
6-8 servings

 

 

 

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