"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Tex Mex Dip, by Peggy Haynie, is from The Haynie Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 C refried pinto beans seasoned with ground jalapeno chili and Worcestershire sauce to taste 3 med avocados mashed w/lemon juice, salt and pepper 1 1/2 C sour cream spread over avocados 1 C thinly sliced green onions sprinkled over sour cream 2 C diced tomatoes spread over onions 1 C shredded cheddar cheese 1 can pitted ripe olives sliced and diced
Layer ingredients in order in 9x13 baking dish. Can be refrigerated overnight. Serve with tortilla chips.
This was Great Grandma Aula's recipe. She was a good cook. Her recipes are usually worth trying.
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