"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Mexican Dip Recipe

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

Barbara Lawrie
Added: Monday, December 3, 2007


2-10oz. cans of bean dip
2-3 avocados, mashed
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup sour cream
1/2 cup mayonnaise
1 package taco seasoning
1 large bunch of green onions, chopped with tops
2-3 tomatoes, chopped
1 can pitted black olives, sliced
8 oz. shredded cheddar cheese

Bowl 1: mix avocados, lemon juice, salt and pepper.
Bowl 2: Mix sour cream, mayonnaise, and taco seasoning.
Bowl 3: Chop and mix onions, tomatoes, and olives.

Mix: bean dip, avocado mixture, and sour cream mixture.
Pour the mixture into 9x13 casserole. Cover with vegetables
and cheese. Refrigerate. Serve with plain tostitos. Can be
made a day ahead.

Source: Rhee Burke, a friend from the military




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