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Tex-Mex Dip Recipe

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This recipe for Tex-Mex Dip, by , is from The Heffernan Family Cookbook Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
JoJo and Ed Hanrahan
Added: Saturday, November 10, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 medium ripe avocados
2 T. lemon juice
1/2 tsp salt
1/4 tsp pepper
1 C sour cream
1/2 C mayonnaise
1 pkg. taco seasoning mix
2 cans (10 1/2 oz.each) jalapeņo bean dip
1 C chopped green onions and tops
2 C tomato, chopped and seeded
2 cans (3 1/2 oz. each) ripe olives, roughly chopped
1 C shredded sharp cheddar cheese
Large bag round tortilla chips

Directions:
Directions:
Peel, pit and mash avocados in a medium size bowl with lemon juice, salt and pepper.
Combine sour cream, mayonnaise and taco seasoning mix in a bowl.
To assemble: Spread bean dip in a large pie plate; top with seasoned avocado mixture; layer with sour cream-taco mixture. Sprinkle with chopped onions, tomatoes and olives; cover with shredded cheese.
Serve chilled with tortilla chips.

Number Of Servings:
Number Of Servings:
16
Personal Notes:
Personal Notes:
Another recipe from the "bridge group". My! we did snack well. Enjoy this one.

 

 

 

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