"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 Layered Nacho Dip, by J Sue Townsend, is from Our Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 (16-ounce) can refried beans 2 tsps. taco seasoning mix 1 (6-ounce) container avocado dip 1 (8-ounce) container sour cream 1 (4.5-ounce) can chopped ripe olives, drained 2 large tomatoes, diced 1 small onion, diced 1 (4-ounce) can chopped green chili's 1 1/2 cups (6-ounce) shredded Monterey Jack cheese Corn or Tortilla Chips
Stir together beans and seasoning mix; spread mixture into an 11x7-inch baking dish. Spread avocado dip and sour cream evenly over bean mixture. Sprinkle with olives and next 4 ingredients. Serve with chips.
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