"The belly rules the mind."--Spanish Proverb

Taco Dip Recipe

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This recipe for Taco Dip, by , is from Seasoned with LOVE, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Elaine Dack
Added: Saturday, November 18, 2006


116-oz can refried beans
4-oz can chopped green chiles, drained
1 t. chili powder (or 1 T. taco seasoning)
1 t. lemon or lime juice
1/4 t. salt
4 drops hot pepper sauce
8-oz pkg. cream cheese, softened
8-oz pkg. dairy sour cream
6-oz pkg. frozen avocado dip, thawed (or 3 fresh avacado with flesh removed & mashed)
1T. lemon or lime juice
4-oz can chopped ripe olives, drained
4 green onions, sliced
1 tomato, peeled, seeded, chopped
1 cup shredded Cheddar or Pepper Jack Cheese
Tortilla chips

Mix beans, green chilies, 1 tablespoon lemon or lime juice, salt and 1 teaspoon chili powder. Spread mixture on a serving plate. Combine in a bowl the cream cheese, sour cream, avacado dip (or mashed fresh avacado), lemon or lime juice and hot-pepper sauce; mix well. Spread on bean layer.
Top with olives, onions, tomato and cheese. Serve with tortilla chips.

Number Of Servings:
Number Of Servings:
10-12 servings




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