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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Tex-Mex Dip Recipe

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This recipe for Tex-Mex Dip is from The Heffernan Family Cookbook Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 medium ripe avocados
2 T. lemon juice
1/2 tsp salt
1/4 tsp pepper
1 C sour cream
1/2 C mayonnaise
1 pkg. taco seasoning mix
2 cans (10 1/2 oz.each) jalapeņo bean dip
1 C chopped green onions and tops
2 C tomato, chopped and seeded
2 cans (3 1/2 oz. each) ripe olives, roughly chopped
1 C shredded sharp cheddar cheese
Large bag round tortilla chips
Directions:
Directions:
Peel, pit and mash avocados in a medium size bowl with lemon juice, salt and pepper.
Combine sour cream, mayonnaise and taco seasoning mix in a bowl.
To assemble: Spread bean dip in a large pie plate; top with seasoned avocado mixture; layer with sour cream-taco mixture. Sprinkle with chopped onions, tomatoes and olives; cover with shredded cheese.
Serve chilled with tortilla chips.
Number Of Servings:
Number Of Servings:
16
Personal Notes:
Personal Notes:
Another recipe from the "bridge group". My! we did snack well. Enjoy this one.

 

 

 

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