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Tex-Mex Dip Recipe

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

Contributor:  
Contributor:  

Added: Friday, January 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 medium size ripe avocados
2 Tablespoon lemon juice
teaspoon salt
teaspoon pepper
1 cup (8 ounce) dairy sour cream
cup mayonnaise
1 package taco seasoning mix (1 1/8 ounce)
2 cans (10 ounce) each plain or jalapeno bean dip
1 large bunch green onions with tops chopped
3 medium size tomatoes chopped (2 cups)
2 cans ripe olives, 3 ounce each, coarsely chopped
1 package (8 ounce) cheddar cheese, shredded
Tortilla Chips

Directions:
Directions:
Peel pit and mash avocados in medium bowl in lemon juice, salt and paper. Combine sour cream, mayonnaise and taco seasoning mix in bowl. To assemble spread bean dip on a large shallow serving platter, top with avocado mixture, then layer with sour cream-taco mixture.
Sprinkle with chopped onions, tomatoes and olives then cover with shredded cheese. Serve chilled or at room temp-with round tortilla chips.

Personal Notes:
Personal Notes:
The all time best dip. I have tasted this dip many times at get-togethers where it was awful. You cannot leave out a layer or substitute refried bean and have the great flavor. Mom (Rosie Henderson) has made this for years. It is a must at our Henderson Christmas Eve get-together. Mom even took all the ingredients and fixed it for friends when we met then in Kansas City for a Royals game.

 

 

 

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