"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

Tex Mex Dip Recipe

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This recipe for Tex Mex Dip, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Katy Drange
Added: Saturday, March 1, 2008


3 medium size ripe avocados
2 tbsp. 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.) plain or jalapeno flavored bean dip
1 large bunch green onions chopped
3 cans (3 1/2 oz. each) pitted ripe olives, drained
1 pkg. (8 oz.) sharp Cheddar cheese, shredded
Large, round tortilla chips

Peel, pit and mash avocados with lemon juice, salt and pepper. Combine sour cream, mayonnaise and taco seasoning mix in bowl.
To assemble: Spread bean dip on a large shallow serving platter; top with seasoned avocado mixture, layer with sour cream-taco mixture. Sprinkle with chopped onions, tomatoes, and olives. Cover with shredded cheese. Serve chilled or at room temperature with tortilla chips.




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