"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Tex-Mex Dip Recipe

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

Contributor:  
Contributor:  
Charlotte Volkman
Added: Sunday, November 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 over-ripe avocadoes
2 tablespoons lemon juice
1/2 teaspoon salt and pepper

1 cup sour cream
1 package taco seasoning mix
1 large bunch green onions chopped (1 cup)
2 cans (3 1/2 oz) pitted ripe olives, drained and chopped
1/2 cup mayonnaise
2 cans (10 1/2 oz) bean dip
3 medium tomatoes, chopped
lettuce, shredded
8 oz sharp cheddar cheese
2 large bags of Tortilla chips

Directions:
Directions:
Combine sour cream, mayonnaise and taco seasoning. To assemble: spread the bean dip on a pizza pan. Blend together the avocadoes, lemon juice, salt and pepper. Top the bean dip with the avocado mixture. Layer sour cream and taco mixture next. Sprinkle with tomatoes, shredded lettuce, onions and olives. Cover with shreded cheese. Serve with Tortilla chips.

 

 

 

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