"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Layered Mexican Dip Recipe

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This recipe for Layered Mexican Dip, by , is from Lisa Grand's Family, Extended Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lisa Grand for Linda Markowitz


3 ripe avocados
2 tb Lemon Juice
1/2 tsp salt
1/4 tsp pepper
fresh cilantro
1 cup sour cream (light or regular)
1/2 cup mayonaise
1 package taco seasoning mix
1 or 2 cans of 1 1/2 oz plain ore jalepeno bean idp
1 bunch of chopped scalions (with tops)
3 medium tomatoes, coarsely chopped and drained (sop up extras moisture on a paper towel)
2 cans of chopped pitted black olives
8oz sharp cheddar cheese (can be reduced fat)
1 or two bags of large tortilla chips

1. Make guacamole with the first 4 ingredients. Add fresh cilantro.
2. In a different bowl, combine sour cream, mayonaise & taco seasoning.
3. Spreand bean doip on a large platter.
4. Top with guacamole.
5. Add sour cream.mayo/taco seasoning mixture and layer on top of guacamole.
6. Add layer of scallions, tomatoes & cheese.
7. Put tortilla chips aorund the side, and serve with a bowl of tortilla chips.




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