"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Tex-Mex Dip Recipe

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This recipe for Tex-Mex Dip, by , is from Everybody Eats: Recipes from the Hartshorn, Jackson, Gomer, and Atkins Families, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Jackson Thompson


2 ripe avocados
1 1/2 tbsp. lemon juice
1/3 tsp. garlic powder
3 oz. cream cheese - softened
1/4 cup sour cream
1 tsp. milk
1 can refried beans - (16oz.)
1 bunch green onions- chopped, including tops
1/2 cup mild picante sauce
1 1/2 cups grated cheddar cheese
1 large tomato - chopped
tortilla chips - for dipping

Peel and pit avocados. Mash with lemon juice, garlic powder and dash of hot sauce. Salt to taste. In another bowl, combine cream cheese, sour cream and milk until smooth and creamy. To assemble, spread refried beans on large platter. On top of the beans, layer in the order given. Avocado mixture, cream cheese mixture, picante sauce, green onion, cheddar cheese and tomatoe. My original recipe called for 1/2 head of chopped lettuce, but I prefer it without. If you want it, the recipe says it should go between the cream cheese and the picante sauce. Serve cold or at room temperature with tortilla chips.




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