"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
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.
*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.