"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 Salsa Dip, by Carly, is from Yesterday and Today; Our Favorites,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 cans bean dip 3 ripe avocados Cheese tomatoes black olives 2 cup sour cream 1/2 cup mayonnaise 1 pkg taco seasoning salt pepper 1 Tbsp lemon juice
Mash avocados and mix in salt, pepper, and lemon juice. In separate bowl mix together sour cream and mayonnaise, and taco seasoning. Layer; Bean dip avocados sour cream mixture top with shredded cheese, tomatoes, black olives, and green onions
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