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Dip, Avocado Tex-Mex Recipe

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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.

Contributor:  
Contributor:  
Jearl Rannefeld
Added: Thursday, March 23, 2006

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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.

 

 

 

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