"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
16 oz. bean dip 1 pkg. taco seasoning mix 1 c. mayonnaise 1 c. sour cream I bunch of chopped scallions I can chopped/diced black olives (you can replace with Kalamata olives if you prefer) 8 to 12 oz. shredded cheddar or Mexican/taco cheese 2 to 3 diced tomatoes (place in a sieve to drain) Tostitos (Scoops work really well)
Mix beans and seasoning mix. Spread in a large shallow bowl (in a pinch, use a jelly roll pan). Combine mayonnaise and sour cream. Spread over bean dip. Refrigerate until an hour or two before serving. Meanwhile, combine scallions, chopped black olives, shredded cheese and diced tomatoes and refrigerate. Before serving, spread scallion mixture over mayo/bean dip layers. Serve with Scoops.
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