"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

Dip, Avocado Tex-Mex Recipe

  Tried it? Rate this Recipe:


This recipe for Dip, Avocado Tex-Mex, by , is from The George West Stampede Cookbook 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jearl Rannefeld
Added: Thursday, March 23, 2006


3 ripe avocados
juice of 1 lemon or 1 lime
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup mayonnaise
8 oz sharp Cheddar cheese
1 envelope taco seasoning
2 (10 1/2 oz) cans Mexican bean dip
1 cup sour cream
3 tomatoes (peeled & chopped)
1/4 cup ripe olives (chopped)
1 c. green onion, chopped with tops

Shred the cheese.
Peel, pit, & mash the avocados.
Place the avocados into a medium bowl along with the juice, salt & pepper; combine.
Combine the sour cream, mayonnaise, and taco seasoning mix into another medium bowl.
Spread the bean dip into a shallow serving platter.
Top with the avocado mixture then the sour cream mixture.
Sprinkle this with the chopped onions, tomatoes, & olives.
Top this with the shredded cheese.
Serve chilled.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*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.

Search for more great recipes here from over 500,000 in our family cookbooks!