"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
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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