"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Mexican Dip Recipe

  Tried it? Rate this Recipe:


This recipe for Mexican Dip, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Barbara Lawrie
Added: Monday, December 3, 2007


2-10oz. cans of bean dip
2-3 avocados, mashed
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup sour cream
1/2 cup mayonnaise
1 package taco seasoning
1 large bunch of green onions, chopped with tops
2-3 tomatoes, chopped
1 can pitted black olives, sliced
8 oz. shredded cheddar cheese

Bowl 1: mix avocados, lemon juice, salt and pepper.
Bowl 2: Mix sour cream, mayonnaise, and taco seasoning.
Bowl 3: Chop and mix onions, tomatoes, and olives.

Mix: bean dip, avocado mixture, and sour cream mixture.
Pour the mixture into 9x13 casserole. Cover with vegetables
and cheese. Refrigerate. Serve with plain tostitos. Can be
made a day ahead.

Source: Rhee Burke, a friend from the military




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!